Roasted Chicken - Dutch Oven

By lindaauman

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.

Ingredients

• 1 whole organic/pastured chicken (4 1/2 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 1/2 cup)
• 1 small stalk celery, rough chopped (about 1/4 cup)
• 6 medium garlic cloves, skin removed
• 1 bay leaf
• 1 medium sprig fresh rosemary (optional)
• 1/2 cup dry white wine (optional)

Details

Adapted from thebarefootcook.com

Preparation

Step 1

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.