This rustic-style chicken is a no fuss dinner in one. The kettle is ideal for maximizing drippings for flavorful au jus ready to serve out of the oven or thickened into gravy on the stovetop. To prep, stack your vegetables and fresh herbs in the bottom of the kettle, add your choice of liquid (chicken stock, coconut milk, water) and place the chicken on top for a healthy steam bath below and crispy skin on top. For a deep golden-brown finish, baste periodically.
Note: Au jus also adds rich depth of flavor whisked with a creamy roux and poured over your favorite pasta.
INGREDIENTS
1 air chilled organic chicken, 4 1/2 lbs max
1/4 cup unsalted butter
1 1/2 cups chicken stock (low-sodium if store bought) or water or (1) 13.5 oz can unsweetened coconut milk.
3 large cloves chopped garlic, approx 2 Tblsp
1 medium onion quartered
2 stalks celery, cut 4-5” lengths (keep the leaves on for flavor)
4 large peeled carrots, cut 4-5” lengths, thicker diameters cut in half .
5-10 sprigs of thyme.
2 bay leaves
4 medium russet potatoes, halved
2 tsp kosher salt, such as Diamond Crystal
(optional) Slurry: I Tblsp cornstarch dissolved in 2 Tblsp water
Salt and pepper to taste
DIRECTIONS
Oven: Place oven rack to lowest position Heat to 425 F.
Place kettle on stovetop at med-high heat, melt butter. Once mostly melted, add garlic and thyme and stir until fragrant approx one minute. Add chicken stock (or coconut milk or water) and season with salt and pepper. Increase heat to high, add potatoes to bottom of kettle, then stack onions, celery, and carrots on top. The mound of veggies should rise above the waterline. Bring to boil.
While broth is coming to a boil: rinse chicken, pat dry, thoroughly season (outside and cavity) with salt. Add bay leaves to cavity. Using tongs, place chicken on top of stacked vegetables. Transfer to oven for 90 minutes uncovered. Note: for crispy golden skin, baste periodically from the 60 min mark. Chicken is done when a thermometer in thickest part reads 165 F. Take this time to wash the tongs, you’ll need them in the next step.
Wearing oven mitts, remove kettle from oven and place on stovetop with the heat off. Using tongs, lift chicken (one inside the cavity one along outside careful not to tear the skin) and tilt to drain drippings, then transfer to cutting board to rest for 10 minutes uncovered. Using a slotted spoon or large strainer, remove potatoes and carrots to a serving platter. Save the other aromatics for stock.
With kettle still on stovetop, turn heat to high. Bring broth to a boil and whisk for a minute or two (option to add cornstarch slurry to thicken). Season to taste - if you added water to make the broth consider adding fresh herbs and/or poultry seasonings for more flavor. Strain into a serving bowl. Presentation: Carve meat off the bone, serve breast meat sliced and serve thighs, drumsticks, and wings bone-in . Arrange on a platter with carrots and potatoes served au jus.