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French Chicken in a Pot
Tjcoley
Posts: 3,551
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.
__________________________________________
It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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Awesome. Can't wait to see the results.- Proud owner of a Large BGE- Norman, OK
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Looking forward to the results
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Looks great!!!
Just turn the pot upside down over the fire... that should take care of cleaning it
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I ended up boiling water in the pot, scraping the loose stuff out, repeat. Sprayed with Pam and it's good as new.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Looks really good!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Try cutting a few root vegetables and using as a base for the chickenTjcoley said:I ended up boiling water in the pot, scraping the loose stuff out, repeat. Sprayed with Pam and it's good as new.Steve
Caledon, ON
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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.
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