Earlier this week in the New York Times Food & Drink blog, they featured some twists on a one pot chicken. Inspired by the technique, I was determined to make my first one pot chicken. Overall, I consider the endeavor pretty darn successful. My only change I would make would be to further brown the chicken, and hope for some crispy skin. But the chicken turned out moist and delicious, and proved to be a hit. And I'm happy that I took my own spin on the recipe. Taking a chance on a flavor profile worked out great.
We also had another little friend join us today. He and Cody sat outside of the kitchen as I cooked, and occasionally would wander by my legs, looking for scraps.
1 T olive oil
3 Fuji apples
1 sweet onion
3 medium carrots
7 garlic cloves
2 sprigs rosemary
2 sprigs thyme
1 t salt
1 t pepper
1 whole chicken (mine was about 4 lbs)
2 C apple cider
1/2 C whiskey
1/2 C cider vinegar
Preheat the oven to 450°. Heat the olive oil on medium high heat in a dutch oven or in another pot that can be used in the oven and covered. Core and chop the three apples coursely, peel and chop the carrots, and chop the onion.
Sautee the apples, carrots, onion, garlic, rosemary and thyme until they are golden, about 6 or 7 minutes. Remove the fruit and vegetables and put aside.
Rinse the chicken outside and inside the cavity. Make sure all of the giblets inside. Pat the chicken dry and rub with salt and pepper.
Add the chicken to the pot and brown well on all sides. I found that the most effective way to turn the chicken was with a set of tongs.
Return all of the vegetables to the pot. Whisk the cider, whiskey and cider vinegar and add to the pot.
Cover the pot tightly and put in the oven for 50 minutes. Once the time is up, check the meat to make sure it has cooked though...no pink and should be at least 165° internally.
Carve the chicken, and serve with the veg/fruits and add some of the broth on top. Enjoy!