Pot-Roasted Chicken with Vegetables

Name: Pot-Roasted Chicken with Vegetables
Yield: Serves 4 to 6
Ingredients: 2 cups dry white wine; 2 cups homemade chicken stock or your favorite canned broth; 2 cups homemade chicken stock or your favorite canned broth; 2 whole bay leaves; 40 unpeeled garlic cloves; Salt and freshly ground pepper; 2 cups carrots cut thickly on the bias 2 small onions, peeled and cut into 8 wedges each; 2 cups carrots cut thickly on the bias 2 small onions, peeled and cut into 8 wedges each; 2 cups celery cut into thick slices; Salt and freshly ground pepper; 4 tablespoons butter; 2 tablespoons olive oil; ¼ pound thick-sliced pancetta or bacon cut into large dice; ¼ pound thick-sliced pancetta or bacon cut into large dice; 1 4- to 5-pound roasting chicken

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

In France, roast chicken is taken as seriously in the professional kitchen as it is in the home. Their basic approach is to select a young, free-range chicken, season it, brown it deeply in a heavy, deep casserole, then cover and roast in a medium-hot oven until it’s done. What could be easier? I’ve watched the process many times, and I’ve noticed that it is the small things that make the difference: a good fresh chicken, duck, or goose; fat or real lard for browning; good sea salt and fres

Ingredients

Main course
Gluten-free

Ingredients

Method