Post by justjohn on Aug 14, 2010 5:50:21 GMT -7
This is what is for dinner tonight. Along with mashed potatoes, creamy gravy, maple glazed carrots and summer squash it will be just fine.
This is how I cook my chicken. It comes out moist and very tasty !!!
Cook's Illustrated helps me cook a chicken in a pot
French Chicken in a Pot
from the February 2008 edition of Cook's Illustrated
The cooking times in the recipe are for a 4 1/2 to 5 pound bird. a 3 1/2 to 4 1/2 pound bird will take about an hour, an a 5 to 6 pound bird will take close to 2 hours. We developed this recipe to work with a 5 to 8 quart pot with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds.
1 whole roasting chicken, giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, chopped medium
1 small celery stick, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed (I smashed them and roughly chopped them)
1 bay leaf (I didn't use it as there weren't any around)
1 medium spring of rosemary (this added such nice scent)
1/2-1 teaspoon fresh lemon juice
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towel and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf and rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird (I ended up needing a pair of tongs for this operation) flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid (I skipped the foil step, to no ill effects). Transfer pot to oven and cook until an instant read thermometer registers 160 degrees when inserted in the thickest part of the breast and 175 degrees in the thickest part of the thigh, 80 to 110 minutes.
2. Transfer chicken to carving board, tent with foil and rest 20 minutes. Meanwhile, strain chicken juices from pot through a fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Service chicken, passing jus at table.
I have to mention that I skipped most of step two. I poured all the cooking liquid, solids (you get this very tasty mess of tender onions, celery and garlic) and all into a large measuring cup and simply skimmed off the bulk of the fat on the top. We ladled the juice with the solids all over the chicken and it was wonderful. What was left I saved and used to make soup the next day.
