BRAISED WHOLE CHICKEN

Braised Whole Chicken image

Braising a whole chicken makes the whole bird emerge succulent from wing tip to drumstick beneath crispy skin - so very good!!!!

Provided by Chef mariajane

Categories Whole Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Previous Next

Ingredients

1 whole chicken, giblets removed (3 1/2-4lb)
1/2 teaspoon salt
pepper
1 teaspoon canola oil
2 celery ribs, sliced
1 medium onion, cut into a large dice
1 1/2 cups baby carrots, cut-up
3 cups chicken broth, 30% less sodium
3/4 cup water
1/4 cup white wine vinegar
12 potatoes, Red Petites
1/3 cup fresh chives, finely chopped

Steps:

Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 minutes. Add carrots and sauté another 5 minutes. Remove pot from heat.
Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown.
Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.

Nutrition Facts : Calories 856.6, Fat 37.2, SaturatedFat 10.5, Cholesterol 162.6, Sodium 781.4, Carbohydrate 79.8, Fiber 10.9, Sugar 6.3, Protein 49.8