French Chicken in a Pot

Tjcoley

Very loosely following a Cooks Illustrated recipe for French Chicken in a pot. Six pound bird, seasoned up with butter spray, S/P, Poultry Seasoning, and a little Italian Seasoning (I thought it was the pepper grinder at first - grabbed the wrong one).

Heated up the CI Dutch Oven, with a little EVOO and butter.  Chicken went in breast side down, along with some carrots and a few cloves of crushed, chopped garlic.

Browned for 5 or 6 minutes, then flipped breast side up.

A layer of foil to help seal, then the lid.  On to the Egg at 375.  Should be ready in 2 hours.  A couple baked potatoes along side the pot after the first hour.  Smells fantastic.  Can't wait to see how it turns out.

Hoov

Awesome. Can't wait to see the results.

hapster

Looking forward to the results

Tjcoley

Turned out to be one of the moistest, most flavorful chickens I've done, even though I overcooked it.  After 1 hour 45 minutes, IT was 195.  It was fall apart done, and still very moist.  Only downside was it stuck to the DO (maybe I'll add a little broth next time to try and prevent the sticking).  I'm now cleaning and reasoning the DO.  

hapster

Looks great!!!

Just turn the pot upside down over the fire... that should take care of cleaning it

Tjcoley

I ended up boiling water in the pot, scraping the loose stuff out, repeat.  Sprayed with Pam and it's good as new.

Brisket_Fanatic

Looks really good!

Little Steven

Tjcoley said:

I ended up boiling water in the pot, scraping the loose stuff out, repeat.  Sprayed with Pam and it's good as new.

Try cutting a few root vegetables and using as a base for the chicken

Eggcelsior

I'm with Little Steven. Put in some onions to help deglaze the pan and get that fond into the overall flavor. You can even make a pan sauce.

Cooking chicken in a pot with the lid on or off(depending on meal) is my favorite way to do it. So many possibilities.