Roast Chicken in a pot
Since I live in one of the smallest functioning kitchens in the country, I decided to conquer something seemingly impossible. A roast chicken. I relied on my large Sur La Table stock pot to do all the cooking. Instead of searing then finishing in the oven, I simply seared and continued to cook on the stovetop on very low heat.
- 1 3lb whole chicken
- olive oil
- Spice Mix
- 1t salt
- 1/2t pepper
- 1/4t paprika
- 1/4t thyme
- 1/4t oregano
- Chicken Cavity Filling
- 10 Sprigs of parsley
- 1T lemon juice
- 7 cloves of garlic (one head)
- Vegetables and aromatics 2C
- Diced assortment of root vegetables ex. onions, leeks, carrots, parsnips, celery etc
Make sure chicken is thoroughly clean and patted dry. Stuff the body cavity with the lemon, parsley, and garlic. Combine salt, pepper, herbs, and paprika in a small bowl. Sprinkle it onto the chicken and rub into the skin with your fingers. Drizzle the olive oil on top and gently rub to coat the chicken.
In a 5-quart dutch oven, heat the oil. Add the whole chicken (any side down). Brown that side of the chicken for 5 minutes. Flip over and brown the other side for 5 minutes. Repeat until all sides are brown. You may need to stand the chicken up in order to do this– use tongs and/or get someone to help you.
After all sides are brown, throw in the diced vegetables to the pot. Turn down the burner to low and cover the dutch oven with its lid. Let it cook for 40-45 minutes for a 3lb chicken. Check to see that the juices run clear when you slice the meat and that the dark meat near the bone is cooked through.
When done, turn off the burner and remove the chicken from the pot. Let it rest for 10 minutes on a cutting board. Tent the chicken with foil.
Slice and serve immediately with the veggies from the pot. Leftovers can be shredded and refrigerated to use later in chicken salad, chicken noodle soup, stir fry, etc. The bones can be used to make chicken stock.