Tuesday February 09 , 2010
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Chicken en Cocotte
Created by Ehmer,
none
Description This recipe is a sample of pot roasted chicken. Serve with gravy and steamed vegetables or with a soy based sauce and stir-fried vegetables.
Ingredients
At a glance
Cuisine
French
Difficulty
Easy
Special Diets
Low Cholesterol
Serves
4
  • 2 chickens 2 lb each, interior seasoned, whisbones removed  and trussed
  • 2 lemons, grated zest only
  • 3 Tbs oil of 1½ Tbs butter
  • salt
  • pepper
Methods/steps
  1. Pre-heat oven to 375°F (190°C).
  2. Heat butter in an oven proof casserole dish. Brown one of the chicken on all sides, about 5-10 minutes. Remove and repeat with second chicken. 
  3. Put birds back into the casserole and add lemon zest. Cover.
  4. Cook on the center rack for 30-40 minutes, turning once.
  5. Transfer chickens to a board and keep warm until serving time.
  6. To serve, discard strings and halve.
Additional Tips

Used a pronged fork to lift the birds out of the casserole.

Use kitchen shears to cut the chickens in half.

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