Chicken In A Pot

Photo: The Cooking Apprentice

Ingredients

1 4 ½ to 5 pounds Whole chicken (Organic, preferred)

2 teaspoons of Kosher salt or 1 teaspoon of table salt. Kosher salt

1/4 teaspoon ground black pepper

1 tablespoon of olive oil

1 about ½ cup small onion, chopped

1 about ¼ cup small stalk celery, chopped

6 mediums garlic cloves, peeled and trimmed

5 smalls bay leaves

4 sprigs thyme or rosemary (optional)

1/2 lemon juice

Preparation

Adjust oven rack to lowest position and pre- heat oven to 250 degrees

Rinse chicken under cold water and pat dry. Season well with salt and pepper on each side

Heat olive oil in large Dutch Oven (9 quarts), over medium heat. Do not allow oil to smoke

Place chicken breast side down. Cook until breast is lightly browned, about 5 minutes

Using a wooden spoon inserted into cavity of the bird and flip chicken breast side up, add remaining ingredients except lemon juice, and cook about 6 to 8 minutes

Remove from heat. Place a large aluminum sheet over the pot, place the lid on top. This is to ensure a tight seal, so that no vapors escape during the cooking process

Transfer the Dutch Oven in your pre heated oven. Cook approximately 1:30 minutes

Removed pot from the oven and check the chicken internal temperature (must be at least 160 degrees)

Remove chicken and place onto a carving board, tent with foil and allow to rest about 20 minutes

Strain chicken juices from the pot through a fine mesh. Place the juices into a fat separator

Pour the juices into a saucepan (discard any of the fat left in the separator), add lemon juice and any juices from the carving board. Cook approximately 5 minutes and serve!