Dutch Oven Chicken
A recipe from Create Cooking Challenge 2017 winner Buki Elegbede.
(4 ½ - 5 lb) whole roasting chicken, giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt (use ½ the salt for a kosher chicken) or 1 teaspoon table salt (use ½ the salt for a kosher chicken)
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped medium (about ½ cup)
1 small celery rib, chopped medium (about ¼ cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium fresh rosemary sprig (2 teaspoons)
2 teaspoons thyme
2 teaspoons fresh lemon juice
1. Adjust oven rack to lowest position and heat oven to 250 degrees F. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat oil in large (5- to 8- quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down. Cook until breast is browned, about 5-7 minutes. Using a wooden spoon or large tongs (be careful not to pierce the skin) insert into cavity of bird and flip chicken, breast-side up.
3. Add onion, celery, garlic, rosemary, thyme and bay leaf around the chicken.
4. 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 175 degrees F in thickest part of thigh, about 110 minutes.
5. Transfer chicken to carving board, tent with foil, and rest 15 minutes.
6. Strain chicken juices from pot through a fat separator. Allow liquid to settle 5 minutes.
7. Carve chicken, adding any accumulated juices to saucepan with lemon juice. Serve with chicken juices.