Roasted Chicken - Dutch Oven

This cooking method allows for the chicken to simmer in its own juices. The cooking times in the recipe are for a 4½ – to 5-pound bird. A 3½ – to 4½-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. It is best to use a 5- to 8-quart Dutch oven or a similar type of pot with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken you can find, such as a free range, organic or locally pastured chicken.

Roasted Chicken - Dutch Oven

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    whole organic/pastured chicken (4½ to 5 pounds), giblets removed

  • 2

    teaspoons good salt

  • several grinds of ground black or white pepper

  • 2

    tablespoons butter

  • 1

    small onion, rough chopped (or about ½ cup)

  • 1

    small stalk celery, rough chopped (about ¼ cup)

  • 6

    medium garlic cloves, skin removed

  • 1

    bay leaf

  • 1

    medium sprig fresh rosemary (optional)

  • ½

    cup dry white wine (optional)

Directions

Part 1 Heat oven to 250 degrees Prepare to place chicken on lowest rack in oven Wash and pat chicken dry with paper towels and season with salt and pepper (this is a very essential step for proper browning). Heat fat of choice in large Dutch oven over medium heat until very hot but not 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, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes. Part 2: Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about ½ cup – 1 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan with wine and simmer over low to medium heat for 3-4 minutes until jus is reduced by half. Carve chicken, adding any accumulated juices to saucepan. Serve chicken with pan jus.


Nutrition

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