Rinse and dry 1 whole chicken.
Brown chicken, breast down in Dutch oven in one Tbs olive oil.
Add to pot to brown with the chicken:
- l chopped onion
- l chopped stalk of celery
- 6 cloves of cut up garlic
- Sprig of rosemary
- Bay leaf
- l tsp of salt
- ½ tsp of pepper
After browning all this for 5 minutes, flip chicken onto back and brown for 8 minutes more.
Cover pot with foil, then put on lid. Bake at 250 on lowest rack in oven 1 hr and 15 minutes to l hr and 30 minutes to temperature of 160. Strain fat off of juice and serve over chicken.