Ingredients: 1 4 ½ to 5 pounds Whole chicken (Organic, preferred),2 teaspoons of Kosher salt or 1 teaspoon of table salt. Kosher salt,1/4 teaspoon ground black pepper,1 tablespoon of olive oil,1 about ½ cup small onion, chopped,1 about ¼ cup small stalk celery, chopped,6 mediums garlic cloves, peeled and trimmed,5 smalls bay leaves,4 sprigs thyme or rosemary (optional),1/2 lemon juice
Instructions:
- Adjust oven rack to lowest position and pre- heat oven to 250 degrees
- Rinse chicken under cold water and pat dry. Season well with salt and pepper on each side
- Heat olive oil in large Dutch Oven (9 quarts), over medium heat. Do not allow oil to smoke
- Place chicken breast side down. Cook until breast is lightly browned, about 5 minutes
- Using a wooden spoon inserted into cavity of the bird and flip chicken breast side up, add remaining ingredients except lemon juice, and cook about 6 to 8 minutes
- Remove from heat.
- Place a large aluminum sheet over the pot, place the lid on top. This is to ensure a tight seal, so that no vapors escape during the cooking process
- Transfer the Dutch Oven in your pre heated oven. Cook approximately 1:30 minutes
- Removed pot from the oven and check the chicken internal temperature (must be at least 160 degrees)
- Remove chicken and place onto a carving board, tent with foil and allow to rest about 20 minutes
- Strain chicken juices from the pot through a fine mesh.
- Place the juices into a fat separator
- Pour the juices into a saucepan (discard any of the fat left in the separator), add lemon juice and any juices from the carving board. Cook approximately 5 minutes and serve!
