Saturday, March 13, 2010

Roast chicken in a pot

Heat your oven to 375 and dig out your Gran's old le creuset. Give the bottom a light drizzle of olive oil.

Fill the bottom with whatever vegetable you'd like. Carrots are great! If you use beets and decide to make gravy be prepared for weird looking gravy. Put some garlic or shallots or onions or whatever on top. Flip them around a bit so they get some oil on them.

Pop in the bird and sprinkle with salt, pepper, and that nice thyme you grew in the summer.

Put the lid on and slide it in the oven.

One hour to an hour and a half later, you're in business. Fish out your vegetables and plate it all up.

This method makes the juicyest chicken ever. Be careful when you lift out the bird sice the cavity will be filled with hot juices. Tilt before lifting (i use bbq tongs inserted up the tailpipe). You could make gravy with all that stuff if you like but the bird doesn't need it and i find that step kind of a pain. Happy eatin'!

Inspiration: The Best International Recipe from Cooks Illustrated.

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