French Chicken in a Pot (America's Test Kitchen)

Ingredients

• 1 (4.5-5 lb)  whole roasting chickens, giblets removed and discarded, wings tucked under back

• 2 teaspoons kosher salt (use 1/2 the salt for a kosher chicken) or 1 teaspoon table salt (use 1/2 the salt for a kosher chicken)
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 small onion, chopped medium (about 1/2 cup)
• 1 small celery rib, chopped medium (about 1/4 cup)
• 6 medium garlic cloves, peeled and trimmed
• 1 bay leaf
• 1 medium fresh rosemary sprig (optional)
• 1/2-1 teaspoon lemon juice

Directions

1. 1

   Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.

2. 2

   Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.

3. 3

   Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

4. 4

   Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.

5. 5

   Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.