Roast chicken in a casserole in the oven Ingredients: 2- onions - 4 sprigs of - thyme - 4 - bay leaves - 2 tablespoons of - oil - 1 tablespoon of - butter - 1- chicken of approximately 2 kg - 3 cloves of - garlic - 25 cl of - chicken stock - 1 glass of - water.
Utensils: 1 casserole dish - 1 oven - 1 spatula - 1 spatulas - 1 knife - 1 saucepan - 1 baking tray - 1 lid - 1 cutting board - 1 kitchen scale - 1 kitchen scale
Total time:
2h30
Preparation:
30 min -
Cooking:
2h
Phase 1
For this recipe, you need to have a cast iron casserole dish that can go directly into the oven and is large enough to hold the entire chicken.
Phase 2
Check that there are no small feathers remaining on the chicken and remove them if necessary.
Phase 3
Cut one of the onions into quarters and slide it inside the chicken with a few bay leaves and a few sprigs of thyme.
Phase 4
Salt the inside of the chicken.
Phase 5
Salt and pepper the outside of the chicken, massaging lightly to attach well to the skin.
Phase 6
Preheat the oven to 200°C (thermostat 6-7).
Phase 7
Prepare the chicken stock if you make it from a dehydrated stock cube.
Phase 8
In the casserole dish, over low heat, melt the butter with a little oil and brown the chicken on each of its sides.
Phase 9
When the chicken is a little colored (no need for it to be grilled), add thesecond onion cut into slices, a few more bay leaves and a few sprigs of thyme, and the garlic cloves just crushed with the palm of your hand.
Phase 10
Finally finish by adding the chicken stock.
Phase 11
Place the closed casserole dish with its lid in the hot oven at around 200°C.
Phase 12
Leave to cook for around 2 hours, turning the chicken halfway through cooking.
Phase 13
After cooking, remove the chicken from the casserole dish to cut it.
Phase 14
If there is any left, reduce the remaining broth.
Phase 15
Deglaze the bottom of the casserole with 1 glass of water to make the accompanying juice.
Utensils: 1 casserole dish - 1 oven - 1 spatula - 1 spatulas - 1 knife - 1 saucepan - 1 baking tray - 1 lid - 1 cutting board - 1 kitchen scale - 1 kitchen scale
Total time:
2h30
Preparation:
30 min -
Cooking:
2h
Phase 1
For this recipe, you need to have a cast iron casserole dish that can go directly into the oven and is large enough to hold the entire chicken.
Phase 2
Check that there are no small feathers remaining on the chicken and remove them if necessary.
Phase 3
Cut one of the onions into quarters and slide it inside the chicken with a few bay leaves and a few sprigs of thyme.
Phase 4
Salt the inside of the chicken.
Phase 5
Salt and pepper the outside of the chicken, massaging lightly to attach well to the skin.
Phase 6
Preheat the oven to 200°C (thermostat 6-7).
Phase 7
Prepare the chicken stock if you make it from a dehydrated stock cube.
Phase 8
In the casserole dish, over low heat, melt the butter with a little oil and brown the chicken on each of its sides.
Phase 9
When the chicken is a little colored (no need for it to be grilled), add thesecond onion cut into slices, a few more bay leaves and a few sprigs of thyme, and the garlic cloves just crushed with the palm of your hand.
Phase 10
Finally finish by adding the chicken stock.
Phase 11
Place the closed casserole dish with its lid in the hot oven at around 200°C.
Phase 12
Leave to cook for around 2 hours, turning the chicken halfway through cooking.
Phase 13
After cooking, remove the chicken from the casserole dish to cut it.
Phase 14
If there is any left, reduce the remaining broth.
Phase 15
Deglaze the bottom of the casserole with 1 glass of water to make the accompanying juice.