Chicken In A Pot

Ingredients

• •4½ pounds chicken
• •2 teaspoons kosher salt
• •¼ teaspoon ground pepper
• •1 tablespoon olive oil
• •1½ cups onion
• •1¼ cups celery
• •6 medium garlic cloves
• •5 small bay leaves
• •4 sprigs thyme
• •½ lemon juice

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Method

From foodista.com — read the original

1. 1Adjust oven rack to lowest position and pre- heat oven to 250°F
2. 2Rinse chicken under cold water and pat dry. Season well with salt and pepper on each side
3. 3Heat olive oil in large Dutch Oven (9 quarts), over medium heat. Do not allow oil to smoke
4. 4Place chicken breast side down. Cook until breast is lightly browned, about 5 minutes
5. 5Using a wooden spoon inserted into cavity of the bird and flip chicken breast side up, add remaining ingredients except lemon juice, and cook about 6 to 8 minutes
6. 6Remove from heat.
7. 7Place a large aluminum sheet over the pot, place the lid on top. This is to ensure a tight seal, so that no vapors escape during the cooking process
8. 8Transfer the Dutch Oven in your pre heated oven. Cook approximately 1:30 minutes
9. 9Removed pot from the oven and check the chicken internal temperature (must be at least 160°F)
10. 10Remove chicken and place onto a carving board, tent with foil and allow to rest about 20 minutes
11. 11Strain chicken juices from the pot through a fine mesh.
12. 12Place the juices into a fat separator
13. 13Pour the juices into a saucepan (discard any of the fat left in the separator), add lemon juice and any juices from the carving board. Cook approximately 5 minutes and serve!