- 6
- 30 mins
- 32 mins
Ingredients
- 1 oven stuffer chicken ( 7-7.5 lbs)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 8 cloves garlic smashed
- 1 med onion quartered
- 8 to 10 sprigs fresh thyme
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 16 small red potatoes
- 16 baby carrots
- 1 red onion, peeled and cut into 8 pieces
- 4 bay leaves
- 2 cups chicken stock
- 1 cup white wine
- sea salt, pepper, emeril's original essence seasoning to taste
Preparation
Step 1
1. Preheat oven to 400F
2. clean and remove bag that contains gizzards
3. Dry the chicken, season the inside with salt and pepper. Studd the breast cavity with garlic, onion and thyme. Tie the chicken legs with Kitchen twine
4. In a 8 qt Calphalon dutch oven, heat the oil and butter over medium heat. Season outside of chicken with salt, pepper and emeril's seasoning.
Place the chicken in the pab and cook , turning frquently til all sides are brown. Remove chicken from the pan and place on plate. Drain off all but 2 tablespoon of fat and return pan to burner.
5. Add potatoes,red onion, carrots nad bay leaves. Position chicken on top of the vegetables. Pour in chicken stock and wine and bring to a simmer. Season with additional salt and pepper.Cover the pan and position it on the middle rack of the oven
6. Cook for one hour cover. Remove the cover and cook for additional 30 minutes or until the chicken juices run clear when the thigh is pierced with a knife
7. Remove form oven and place chicken on a carving board. Carve the chicken and arrange pieces on a serving platter. Place the vegetables and pan juices in a bowl and serve along the chicken