This simple peasant meal is one of the finest ways to prepare a chicken. It gives you tender, moist, succulent meat and the best au jus for gravy or, when seperated from the fat, a superb way to enhance any soup or sauce. The beauty of this chicken is two fold, flavorful chicken and flavorful juices that can be saved for another recipe. I save a little of this liquid gold each time and keep it in the freezer to enhance the next batch of stock.
1 whole fryer chicken rinsed and patted dry. Salt & pepper chicken liberally. In a large heavy Dutch oven heat 2 tbls olive oil. Brown chicken breast side down first. Adjust heat so chicken does not stick. After 5 mins. Sprinkle around chicken 1 cup diced onion, ½ cup diced celery and 6 garlic cloves. Flip chicken by inserting a wooden spoon in the cavity and turning over. Brown other side a few minutes. Add a few springs thyme or rosemary. Heat oven to 250. Cover Dutch oven with aluminum foil and then cover with lid. Put in oven for 2 hours. Carve chicken. Put juices in a fat separator if available and serve with au jus. Save au jus for other purposes. Freeze if necessary. Excellent for flavoring sauces and stock.
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