Best Chicken In A Pot Recipe
Ingredients
| Fryer chicken | 1 3 pound | |
| Cooking oil | ||
| Salt | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
Directions
Use a glazed or unglazed clay pot or casserole.
To prepare pot or casserole, fill the pot or casserole and the upturned lid with water.
Let stand about 10 minutes, then drain water from pot or casserole and lid.
Brush chicken with oil.
Combine salt, thyme, marjoram, and pepper.
Rub chicken inside and out with seasonings.
Rub inside with more salt.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, into pot or casserole.
Cover and place in cold oven.
Set temperature at 400°.
Bake about 1 1/2 hours or till tender. (Very heavy or thick pots or casseroles may require more baking time.)
To prepare pot or casserole, fill the pot or casserole and the upturned lid with water.
Let stand about 10 minutes, then drain water from pot or casserole and lid.
Brush chicken with oil.
Combine salt, thyme, marjoram, and pepper.
Rub chicken inside and out with seasonings.
Rub inside with more salt.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, into pot or casserole.
Cover and place in cold oven.
Set temperature at 400°.
Bake about 1 1/2 hours or till tender. (Very heavy or thick pots or casseroles may require more baking time.)
Chef
