Wednesday, February 26, 2014
Cook's Illustrated's Potted Chicken
1 whole roasting chicken (4 1/2-5 lbs, giblets discarded)
1 T olive oil
2 large shallots sliced thinly
6 medium garlic cloves, peeled and trimmed
1 c chicken broth
2 bay leaves
1 t minced fresh thyme leaves
2 T unsalted butter, cut into 2 pieces and chilled
Preheat oven to 375. Season chicken with salt and pepper. Add the oil, shallots, and garlic cloves to a large Dutch oven, and lay the chicken on top, breast side up. Cover and bake until an instant-read thermometer registers 160 degrees, about 1 hour. Tip the chicken to drain the juices, then set aside and cover with foil to rest while making sauce. Separate the fat in the juices, then stir in the broth, bay leaves, and thyme. Bring to a boil, and cook until the liquid has reduced to 1 cup, about 5-10 minutes. Remove the bay leaves off the heat, whisk in the butter and season to taste. Carve the chicken then serve with the sauce.
Definitely try this one, it is so easy and delicious.