French Chicken in a Pot

Name: French Chicken in a Pot
Cuisine: Europe, French
Ingredients: 1 whole, roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note); 2 teaspoons, kosher salt or 1 teaspoon table salt; 1/4 teaspoon, ground black pepper; 1 tablespoon, olive oil; 1 , small onion, chopped medium (about 1/2 cup); 1 small stalk, celery, chopped medium (about 1/4 cup); 6 medium, garlic cloves, peeled and trimmed; 1 , bay leaf; 1 medium sprig, fresh rosemary (optional); 1/2 - 1 teaspoon, juice from 1 lemon

Main Courses
Europe
French
Poultry
Chicken

Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

Taking cues from a French technique for cooking chicken in a covered pot, we forgo crispy skin for succulent meat and unforgettable flavor.

SERVES 4

TIME 2¼ to 2¾ hours, plus 20 minutes resting

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