French Chicken in a Pot

Name: French Chicken in a Pot
Yield: Serves 4
Cuisine: French
Ingredients: 1 whole, roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note); 2 teaspoons, kosher salt or 1 teaspoon table salt; 1/4 teaspoon, ground black pepper; 1 tablespoon, olive oil; 1 , small onion, chopped medium (about 1/2 cup); 1 small stalk, celery, chopped medium (about 1/4 cup); 6 medium, garlic cloves, peeled and trimmed; 1 , bay leaf; 1 medium sprig, fresh rosemary (optional); 1/2 - 1 teaspoon, juice from 1 lemon

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Appears in Cook's Illustrated January/February 2008

Main Courses

French

Chicken

SERVES4

TIME2¼ to 2¾ hours, plus 20 minutes resting

has video

WHY THIS RECIPE WORKS

Our challenge when working on our chicken-in-a-pot recipe was to prevent the humidity in the pot from washing the flavor from the meat as it cooked. By removing the vegetables—the liquid they released made the pot too steamy—and cooking the...

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