Chicken In A Pot

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.

chicken1

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.

chicken3

Cover the pan with foil and a heavy lid to seal the pot, and cook on 250 for 1 hour 30 minutes.

chicken2

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.

chicken4

Heat it a bit, while you carve up the bird.  Then strain the juices and drizzle over the meat.  Yum scrum.

chicken8

I served it with quinoa and fresh broccoli, and I made sure to save enough juice to drown drizzle over those as well.

Chicken In A Pot
Author: 
Recipe type: Main Dishes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Fresh pastured chicken
  • Salt
  • Olive oil
  • Celery
  • Garlic
  • Onion
  • Rosemary
  • Bay leaf
  • Butter
  • Lemon juice
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Heat it a bit, while you carve up the bird. Then strain the juices and drizzle over the meat.