Pot-Roasted Chicken Recipe

Name: Pot-Roasted Chicken Recipe
Ingredients: 1 four-pound chicken; 5 slices thick-cut bacon, cut crosswise into one-inch pieces; 1 ½ pound celery root, peeled and cut; flaky salt, such as maldon; ½ cup calvados; ½ tablespoon water; 1 tablespoon fresh rosemary leaves; ½ teaspoon whole juniper berries, coarsely chopped

Mindy Fox|Feb. 15, 2011 10:32 am EST

3 (11 ratings)

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A heavy Dutch oven. Piney rosemary. Sweet celery root. Salty-rich slab bacon. Crushed juniper berries. Homemade broth. Calvados. A good chicken. This is my winter roast chicken mantra. Say it to yourself a few times, make it once or twice, and it might become yours as well. Use a high-quality bird (I like to use Murray's); those with a solution added for flavor not only taste inferior, they dilute the bird’s delicious juices.Adapted from “A Bird in the Oven and Then Some,” by Mindy Fox.Click here to see For Easy Entertaining, Roast a Chicken.Click here to see The Ultimate 1-Pot Meal Roundup.Click here to see 101 Ways to Cook Chicken.

Servings

4

Ingredients

1 four-pound chicken
5 slices thick-cut bacon, cut crosswise into one-inch pieces
1 ½ pound celery root, peeled and cut
flaky salt, such as maldon
½ cup calvados
½ tablespoon water
1 tablespoon fresh rosemary leaves
½ teaspoon whole juniper berries, coarsely chopped

Directions