POULTRY ESSENTIALS: CLAY POT ROASTED CHICKEN

Poultry Essentials: Clay Pot Roasted Chicken image

Provided by Andy Anderson !

Categories Chicken

Time 1h45m

Number Of Ingredients 11

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PLAN/PURCHASE
1 brine solution, more on this later
1 large whole chicken, 4 - 5 pounds (1.8 - 2.2 kg)
1 medium yellow onion, thickly sliced
2 stalk(s) celery, cut on the bias, 1-inch thick (2.5cm)
2 medium carrots, cut on the bias, 1-inch thick (2.5cm)
3/4 c chicken stock, not broth
1 medium apple, quartered
2 Tbsp sweet butter, unsalted, softened
black pepper, freshly ground, to taste
sweet paprika, to taste

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Chef's Note: Make a standard brine solution (1/4 cup fine-grained kosher salt, per quart of water), and make enough to cover the chicken.
4. Allow the chicken to brine, in the fridge, for 2 hours.
5. While the chicken is brining, soak the clay pot in water.
6. Remove the chicken from the brine, and rinse; inside and out.
7. Prep your veggies.
8. Lay the veggies in a layer at the bottom of the pre-soaked clay pot.
9. Add the chicken stock.
10. Add the quartered apple to the cavity of the chicken, and then truss.
11. Place the chicken on top of the veggies, and rub the skin with the softened butter.
12. Sprinkle with the pepper, and paprika.
13. Chef's Note: Because we have brined the chicken, we will not be adding any additional salt.
14. Place a rack in the bottom position of a cold oven, and then cover the clay pot, and place into the oven.
15. Set the temperature to 450f (235c).
16. Bake the chicken until the juices run clear, about 1.5 hours.
17. Chef's Note: Allow the chicken to rest for 10 minutes before carving.
18. Chef's Note: Discard the apple before carving.
19. PLATE/PRESENT
20. You can separate the veggies from the broth, and then serve it on the side with the carved chicken. Enjoy.
21. Keep the faith, and keep cooking.