You may also like
Categories:
chicken kosher salt extra-virgin olive oil onion celery carrot garlic rosemary bay leaf starchy potatoes parsnips milk Camembert nutmeg green beans butter white wine lemon
Viewed: 5 - Published at: 5 years agoIngredients
- 1 (4-pound) whole chicken
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 rib celery and green tops, chopped
- 1 small carrot, peeled and chopped
- 1 head garlic, cloves peeled and sliced
- 2 small sprigs fresh rosemary
- 1 large fresh bay leaf
- 2 pounds starchy potatoes, peeled and chunked
- 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
- 1 cup milk or chicken stock, warmed
- 10 to 12 ounces ripe Camembert or 1 small individual wheel
- Freshly grated nutmeg
- 1 1/4 to 1 1/2 pounds green beans, trimmed
- 1 tablespoon butter
- 1/3 bottle dry white wine (about 1 cup)
- Juice of 1 lemon
Method
- Remove the giblets, then wash and dry the chicken.
- Tuck the wings back and underneath the backbone until they stay in place.
- Season liberally with kosher salt or sea salt and lots of black pepper.
- Preheat the oven to 275 degrees F.
- Heat a large Dutch oven over medium to medium-high heat.
- Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
- Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan.
- Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally.
- Place the bird atop the vegetables and cover the pot.
- Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
- About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender.
- Drain, and mash with milk, and ripe camembert cheese.
- Season the potatoes with salt, pepper, and nutmeg, to taste.
- Cover and turn off the heat to keep potatoes warm.
- Place the chicken on a carving board and cover with foil.
- In a large pot, bring a few inches of water to a boil for the green beans.
- Salt the water, and boil the beans 5 to 6 minutes for tender-crisp.
- Drain and dress with butter.
- Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat.
- Press down on straining solids to collect all of the pan juices.
- Add the wine to the hot pan, and scrape up the drippings.
- Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors.
- Add the lemon juice and turn off the heat.
- Transfer to a gravy boat or serving dish.
- Carve the chicken and serve with pan juices, potatoes, and beans.
- Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.
