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| Traditional French Roasted Chicken. |
I love Pressure cooking, but I also adore cooking in enameled cast iron, there are many brands out there, I have two favorites. My top choice is Le Crueset, I love it and have a collection. I stop by the outlet stores and add to my colection from time to time. It is the time proven best. It last. My pieces look brand new and they don't chip or stain. I have to say over the years I have bought pieces at Stores like Sam's and other stores only to be disappointed in the end. In cookware, especially cookware, you get what you pay for. From stainless steel to cast iron, it sure makes a differenct when you by quality.
My second choice is Lodge. They have long reputation of excelllent quality of cast iron and in recent years have added enamaled piecess to the colection. They hold up well and are more affordable. I love doing oven cooking in my cast iron. From roasts to chickens, they do an excellent job. It is a different style of cooking, but I enjoy the lazy pace of placing the food in the oven and the smell of the house as it cooks to perfection.
So, enough about cookware. Let's talk chicken. Chickens are a wonderful universal food. All over the world chickens are revered and cooked in everyway imaginable. From sauteing to frying and every possible way inbetween, cooking chicken is truely a world wide adventure.
Cooking in the oven is one of my favorite ways. The way it slow cooks, don't confuse this type of slow cooking with a crock pot, makes it tender and so full of flavor. And this style without added liquid really brings out the wonderful flavor is everything that is in the pot.
So, enjoy the adventure. The weather is becoming perfect to get out the dutch oven and roast a chicken the classical French way.
Here is the gathered ingredients. Chicken, washed and patted dry. Herbs, olive oil, onions, carrots, salt and pepper, Simple ingredients often produce the best foods.
First clean the chicken and pat dry, Salt and pepper.
Place olive oil in pan and get hot.
Place chicken breast side down and add carrots and onions. Brown, this takes about 5 minutes. Remove from pan and add remaining ingredients.
Saute the herbs and garlic in the olive oil. Placed the browned chicken breast side up and cover.
Browned chicken on top of herbs and carrots.
Place foil on top of dish and seal.
Place lid on top of foil, making sure it is on tight.
Place in a 250 degree oven. And bake for about 1 1/2 hours.
Not the prettiest Chicken I have ever done, but don't let that fool you. Looks are not everything. This chicken is tender, moist, and full of flavor. I served it with mashed potatoes. Words cannot describe sometimes how comforting foods can be.
Can you see the tender legs, just falling off, and look at all the drippings, natural juices from the chicken, Talk about a great gravey. Flavored to perfection.
Traditional French Roasted Chicken
I large roasting chicken
Sprig thyme, rosemary, and marjoram
1 small onion, chopped
1 carrot, large, sliced
4 garlic cloves, chopped
1 bay leave
4 tablespoons olive oil
Salt and Pepper
Take chicken and rinse with water and pat dry with a paper towel and season with salt and pepper. Set aside. In large Dutch oven, place olive oil and heat. When hot place place onions and carrots in oil and saute for couple of minutes. Make room in the center and place chicken breast side down and brown, this should take about 4 to 5 minutes. Turn over and place chicken on pan. Add remaining Ingredients around chicken. Cover top with foil and place lid on top. Place in 250 degree oven and cook for 1 and 1/2 hours.
Open and check temperature to make sure it is done. 160 degrees is done. Remove and divide into pieces. Drain drippings and place back in Dutch oven and season with salt and pepper and lemon juice. Thicken with Ultra Gel adding more water if needed. Served with chicken and garlic mashed potatoes.
Chef’s Note; This chicken is not the prettiest one ever, but the tenderness and flavor make up for what it lacks in looks. I love doing chickens like this, it is amazing how when we take a little more time how wonderful the end results can be. Chef Brad~America's Grain Guy
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