Pot-Roasted Chicken Recipe


Nutrition

Cal/Serving: 1,294
Daily Value: 65%
Servings: 4

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat85g131%
Saturated25g126%
Trans0g0%
Carbs20g7%
Fiber4g15%
Sugars3g0%
Protein92g183%
Cholesterol365mg122%
Sodium1467mg61%
Calcium145mg15%
Magnesium138mg34%
Potassium1565mg45%
Iron6mg32%
Zinc7mg47%
Phosphorus977mg140%
Vitamin A668IU13%
Vitamin C24mg40%
Thiamin (B1)0mg32%
Riboflavin (B2)1mg42%
Niacin (B3)34mg169%
Vitamin B62mg100%
Folic Acid (B9)45µg11%
Vitamin B122µg28%
Vitamin D1µg0%
Vitamin E2mg11%
Vitamin K93µg116%
Fatty acids, total monounsaturated36g0%
Fatty acids, total polyunsaturated17g0%
Have a question about the nutrition data? Let us know.

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Pot-Roasted Chicken
Ellen Silverman

A heavy Dutch oven. Piney rosemary. Sweet celery root. Salty-rich slab bacon. Crushed juniper berries. Homemade broth. Calvados. A good chicken. This is my winter roast chicken mantra. Say it to yourself a few times, make it once or twice, and it might become yours as well. Use a high-quality bird (I like to use Murray's); those with a solution added for flavor not only taste inferior, they dilute the bird’s delicious juices.

Adapted from “A Bird in the Oven and Then Some,” by Mindy Fox.

Click here to see For Easy Entertaining, Roast a Chicken.

Click here to see The Ultimate 1-Pot Meal Roundup.

Click here to see 101 Ways to Cook Chicken.

3.125
Ratings16

INGREDIENTS

  • One chicken, about 4 pounds
  • 5 slices slab or thick-cut bacon, cut crosswise into 1-inch pieces
  • 1 ½ pounds celery root, peeled and cut into 1 ½–2-inch chunks
  • Flakey coarse sea salt, such as Maldon
  • ½ cup Calvados
  • ½ cup water
  • 1 tablespoon fresh rosemary leaves
  • ½ teaspoon whole juniper berries, coarsely chopped

DIRECTIONS

Preheat the oven to 375 degrees with the rack in the middle. Pull off excess fat around the cavities of the chicken and discard, then rinse the chicken and pat dry very well, inside and out. Tie together the legs.

Heat a 5 ½-7 quart Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until it releases some fat and begins to brown, 3-4 minutes, then add the celery root and cook, stirring, until just lightly golden, about 5 minutes more. Remove the bacon and celery root from the pot, leaving the pot on medium heat.

Season the chicken generously on all sides with salt and pepper (about 1 tablespoon coarse salt), then put the chicken, breast-side down, into the pot; reduce the heat to medium-low and cook, undisturbed, until the breast-side is lightly golden, about 5 minutes.

Turn the chicken breast-side up, increase the heat to medium-high, and cook for 1 minute. Add the Calvados and let it come to a boil, and then carefully ignite with a kitchen match, keeping the lid of the pot nearby to extinguish the flames, if necessary. When the flames die out, add the water to the pot. Return the bacon and celery root to the pot and sprinkle the top of the bird with the rosemary and juniper. Seal with pot with foil, then fit the lid on well.

Roast the bird in the oven for 1 hour, then remove the pot, uncover, and let the bird rest for 15 minutes. Transfer to a cutting board, let rest for 5 minutes, and then carve with the celery root, bacon, pan juices, and coarse salt for passing around the table.

Recipe Details

Servings: 4

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