Faithful reader and commenter Mary Kathryn suggested Chicken In A Pot when I begged for more chicken recipes in a recent post. I followed the directions she left in the comment section, and she was right. This chicken is moist, succulent, and best of all, EASY PEASY. Here’s what I did.
Take a fresh pastured chicken, rinse him well and salt him inside and out. Then heat 2 Tbsp olive oil in a deep, heavy pot and brown the chicken on both sides. He will look something like this.
Then all you do is toss in some chopped up celery, 5 or 6 cloves of garlic, a chopped up onion, a handful of rosemary and a bay leaf.
Cover the pan with foil and a heavy lid to seal the pot, and cook on 250 for 1 hour 30 minutes.
This worked well for my smallish (4 or 5 lb ??) chicken, but it may need longer if you have a bigger chicken. It should be just about falling apart.
Leave it all in the pot for about 15 minutes. Then discard the veggies and pour off the juices into a small saucepan. Add a bit of butter and lemon juice to juices.
Heat it a bit, while you carve up the bird. Then strain the juices and drizzle over the meat. Yum scrum.
Chicken In A Pot
INGREDIENTS:
Fresh pastured chicken
Salt
Olive oil
Celery
Garlic
Onion
Rosemary
Bay leaf
Butter
Lemon juice
INSTRUCTIONS:
Take a fresh pastured chicken, rinse him well and salt him inside and out. Then heat 2 Tbsp olive oil in a deep, heavy pot and brown the chicken on both sides.
Then all you do is toss in some chopped up celery, 5 or 6 cloves of garlic, a chopped up onion, a handful of rosemary and a bay leaf.
Cover the pan with foil and a heavy lid to seal the pot, and cook on 250 for 1 hour 30 minutes. This worked well for my smallish (4 or 5 lb ??) chicken, but it may need longer if you have a bigger chicken. It should be just about falling apart.
Leave it all in the pot for about 15 minutes. Then discard the veggies and pour off the juices into a small saucepan. Add a bit of butter and lemon juice to juices.
Heat it a bit, while you carve up the bird. Then strain the juices and drizzle over the meat.
I served it with quinoa and fresh broccoli, and I made sure to save enough juice to drown drizzle over those as well.
Yum.
My favorite easy chicken recipe is to take a whole chicken, wash it, douse it with Lawry’s Seasoning Salt (may be too unnatural for you), about 5 drops of tabasco, and cook it on high for 4-5 hours in the crockpot. Tastes awesome, like rotisserie chicken, and makes a gravy that can be spooned over couscous.
And if you make tin foil balls and set them under the chicken, it wont burn.
YUM.
Can you link to that chicken recipes post? I missed it.
I was actually trying to find it last night… Lemme look a little harder.
Aha! Here it is: http://is.gd/cqgEM
This looks fabulous. I love simple meals that let the real flavor of the chicken shine through.
YES! Me too.
That looks yummy. Why didn’t you cut off the butt?
Whahhh??
Ah!! I’m famous! haha — I’m really glad you like it
I use 4-5 lb. birds too, b/c that’s how big the organic ones usually are. Also, if you put a little half-and-half into the “gravy,” it’s delish. Might have to leave out the lemon though, if you did that?
Also, what is quinoa? Never heard of it. Do a post on it too?
Quinoa is awesome because it acts like a grain but it isn’t so you can substitute it for rice. It has more protein than rice and it’s safe for those who can’t eat gluten.
I got that same pot for Christmas! I will have to try this!
It was my Mother’s Day gift!
I have a Chicken in my freezer that is just waiting to try this recipe! Looks simple and delicious!
Looks so healthy and so yummy.
Nell
Thank you for this recipe. I will try it out the next time I cook up a whole bird for the family to eat. It looks wonderful and you have a very informative website!
Eleni
This sounds yummy, but I had to giggle at your referring to the chicken as “him.” Just this weekend, the fam had a ‘debate’ about the gender of chickens. We pulled out the barnyard books to explain it!