Chicken in a Pot from Test Kitchens

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.