We recently bought some fresh from the farm chickens. Yes, the same chickens that gave me fresh eggs. The chickens were butchered, wrapped and frozen. Mmmmmm. It is a great feeling to know that the freezer has meat in it for the winter. We will soon be adding more farm fresh meat. For my first chicken I cooked it in my favorite pot. A Le Creuset enameled cast iron dutch oven I received as a wedding gift 29 years ago. It has been my go-to pot for many recipes; and if you don’t have one, buy one. It is worth the price.
Today’s chicken was a tweeked recipe from Martha Stewart. I toned back her “40 Cloves Chicken” to 10 cloves. Personal preference.
10 Clove Chicken In A Pot
Lightly Oil Enameled Cast Iron Dutch Oven with olive oil
Place 3-4 lb whole chicken in pot (chicken should be rinsed and pat dry)
Rub 2 Tbsp butter on chicken and inside cavity
Sprinkle dried thyme on chicken and inside cavity – about a tsp
Peel 1 bulb of garlic. Cut each clove into smaller pieces and sprinkle in and around chicken.
Sprinkle with salt and pepper.
Bake at 450 degree oven for 30 minutes covered, uncover, baste and cook until browned and internal temp is 165 in the breast. Basting every 15 minutes.
Oh, that brown crusty skin and juicy meat. A side of carrots and red potatoes and a simple filling dinner on a Sunday evening.