Braised whole chicken
Prep Time
Price Per Serving
Cooking Mode
2 mL (½ tsp.) tsp. salt
To taste pepper
1 1.75-2 kg (3 ½-4 lb.) lb. whole chicken, giblets removed
5 mL (1 tsp.) tsp. oil
2 stalks celery sliced
1 medium onion
375 mL (1 ½ cups) cup carrots cut into matchsticks
750 mL (3 cups) cup chicken broth
175 mL (¾ cup) cup water
60 mL (¼ cup) cup white wine vinegar
12 small red potatoes or 5 medium red potatoes red potatoes or red potatoes, cut into chunks
80 mL (⅓ cup) cup finely chopped fresh chives
2 mL (½ tsp.) tsp. salt
To taste pepper
1 1.75-2 kg (3 ½-4 lb.) lb. whole chicken, giblets removed
5 mL (1 tsp.) tsp. oil
2 stalks celery sliced
1 medium onion
375 mL (1 ½ cups) cup carrots cut into matchsticks
750 mL (3 cups) cup chicken broth
175 mL (¾ cup) cup water
60 mL (¼ cup) cup white wine vinegar
12 small red potatoes or 5 medium red potatoes red potatoes or red potatoes, cut into chunks
80 mL (⅓ cup) cup finely chopped fresh chives
Directions
1Preheat oven to 180°C (350°F). Season chicken inside and out with salt and pepper.
2In a large oven-safe pot or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, for 5 to 10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion to pot and sauté for 5 minutes. Add carrots and sauté for another 5 minutes. Remove from heat.
3Place chicken, breast side down, overtop vegetables in pot. Combine broth, water and vinegar and pour over chicken. Add potatoes, cover, and braise in oven for 45 minutes. Turn chicken, breast side up, and cook another 10 to 15 minutes with lid off to brown. Cook until a meat thermometer inserted in meatiest part of the thigh reads 82°C (180°F).
4Remove chicken and vegetables from pot and keep warm. Skim fat from cooking liquid and discard.
5Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.
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Personal Note
Personal Note