Saturday, April 02, 2005

Pot Roasted Chicken

1 whole chicken
1-2 Tbl olive oil or butter
fresh or dried herbs
1/2 onion
2 garlic cloves peeled & smash
1/2 stalk of celery
salt & pepper
1/4 C white wine, chicken stock, or water

Preheat oven to 350.
For the herbs I like either 1. Tarragon, 2. rosemary & garlic, 3. thyme & sage, or 4. basil & oregano.
Rub chicken with some oil, herbs, salt & pepper. Stuff the cavity with the onion, celery, & garlic.
Brown the chicken on all sides in a heavy, oven-proof pan, about 5 minutes per side. Put chicken breast side up. Add the liquid. Put on the lid and roast at 350 for about 1 hour,depending on how large your chicken is. If you have a small fryer 40-45 minutes; a big 3 lb chicken might take 1 1/2 hours.

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