French Chicken in a Pot

Cooking Instructions

Adjust oven rack to lowest position and heat overn to 250. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery,garlic,bayleaf, and rosemary(if using) around chicken. Cook until breast is lightly browned, about 5 min. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 min. Remove Dutch oven from heat, place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 when inserted in thickest part of breast and 175 in thickest part of thigh, 80 to 110min..

Transfer chicken to carving board, tent with foil, and rest 20min. Meanwhile, strain chicken juices from pot through fine mesh strainer into fat separator, pressing on solids to extract liquid;discard solids(you should have about 3/4 cup juices). Allow liquid to settle 5min, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve checken, passing jus at table.