Name: Pot-roast chicken with stock Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 whole chicken; 2 carrots, peeled and cut into chunks; 2 celery stalks, cut into chunks; 1 onion, quartered; 4 cloves of garlic, minced; 2 sprigs of fresh rosemary; 2 sprigs of fresh thyme; 2 cups of chicken stock; Salt and pepper, to taste; Olive oil, for cooking

How To Make Pot-roast chicken with stock

A delicious and flavorful chicken dish cooked in a flavorful stock, served with roasted vegetables.

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour and 15 minutes

Serves:

Ingredients

1 whole chicken
2 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 onion, quartered
4 cloves of garlic, minced
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2 cups of chicken stock
Salt and pepper, to taste
Olive oil, for cooking

Instructions

Preheat the oven to 375°F (190°C).
Season the chicken with salt and pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat.
Add the chicken to the skillet and brown on all sides, about 5 minutes per side.
Remove the chicken from the skillet and set aside.
In the same skillet, add the carrots, celery, onion, and garlic. Cook for 5 minutes, until the vegetables are slightly softened.
Return the chicken to the skillet and add the rosemary, thyme, and chicken stock.
Cover the skillet with foil or a lid and transfer to the preheated oven.
Roast the chicken for 1 hour, or until the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 10 minutes before carving.
Serve the pot-roast chicken with the roasted vegetables and spoon some of the flavorful stock over the chicken.