{"id":46420,"date":"2023-10-16T16:31:43","date_gmt":"2023-10-16T16:31:43","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/10\/16\/julia-childs-one-pot-roast-chicken-technique-is-perfect-for-fall-dinners\/"},"modified":"2023-10-16T16:31:43","modified_gmt":"2023-10-16T16:31:43","slug":"julia-childs-one-pot-roast-chicken-technique-is-perfect-for-fall-dinners","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/10\/16\/julia-childs-one-pot-roast-chicken-technique-is-perfect-for-fall-dinners\/","title":{"rendered":"Julia Child\u2019s One-Pot Roast Chicken Technique Is *Perfect* for Fall Dinners"},"content":{"rendered":"


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We’ve teamed up with Le Creuset<\/a> to share our favorite no-fuss, one-pot technique for the crispiest, juiciest roast chicken. Psst: We\u2019ve got other ideas for cooking in their signature Dutch oven, too.<\/em><\/p>\n

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There are two things we look for in a roast chicken\u2014a burnished, golden exterior and meat that\u2019s juicy and thoroughly seasoned. It sounds relatively simple, but achieving both of these benchmarks can be a challenge, especially if you\u2019re relying on conventional roasting techniques.<\/p>\n

You\u2019ve heard the horror stories, or maybe you\u2019ve experienced them yourself: chicken breast that\u2019s overcooked while the thighs are still raw, burnt wing tips, the opposite of crispy skin. \u201cThe biggest battle is evenly cooking everything together, all at once,\u201d says Emily Ziemski<\/a>, Food52\u2019s Food Editor. There is, thankfully, a very simple solution. It\u2019s a one-pot technique inspired by the one Julia Child wrote about in Mastering the Art of French Cooking<\/em>, made easy with the help of Le Creuset\u2019s 5.5-Quart Round Dutch Oven<\/a>.<\/p>\n

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Unlike most roast chicken recipes, this one<\/a> starts on the stove. First, a small amount of olive oil is heated in a Dutch oven set over medium-high. Then, the whole chicken\u2014seasoned with kosher salt and freshly cracked black pepper\u2014is added to the pot and allowed to brown on its top and sides. Once the bird is browned all over, it\u2019s set aside, and into the Dutch oven goes a ton (well, two pounds) of root vegetables, an onion, and some butter. Once the vegetables and butter are incorporated, the chicken is nestled right in the center, along with a bit of white wine. The last step? Popping the lid on the Dutch oven, moving it to the oven, and letting the chicken finish cooking through.<\/p>\n

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Photo by Julia Gartland. Prop Stylist: John Lingenfelter. Food Stylist: Lauren LaPenna.<\/span>
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According to Emily, searing the chicken before roasting it doesn\u2019t just<\/em> ensure a golden-brown color. It also reduces the bird\u2019s overall cook time, which prevents it from drying out. \u201cWhat you’re looking for\u2014on top of the 165 degrees Fahrenheit, USDA-safe internal temperature\u2014is that golden-brown [exterior],\u201d Emily says. Trying to achieve the latter through roasting alone, however, can lead to overcooked, dry meat. On the flip side, a roast chicken might boast perfectly cooked meat, but its skin likely hasn\u2019t had a chance to fully caramelize.<\/p>\n

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Ingredients<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n
1<\/span><\/td>\n\n tablespoon extra-virgin olive oil<\/p>\n<\/td>\n<\/tr>\n
\n Kosher salt and pepper<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n 3 1\/2-pound chicken, giblets removed, rinsed and dried with paper towel<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n tablespoons unsalted butter<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n pounds mixed vegetables (choose 3: fingerling or purple potatoes, parsnips, carrots, golden beets, butternut squash, fennel), cut in generous 3-inch pieces (so they don\u2019t overcook)<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n medium red or yellow onion, peeled cut in 16 wedges through the root (so the wedges stay intact)<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n teaspoon chopped fresh thyme, rosemary, or tarragon<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/4<\/sub><\/span><\/td>\n\n cup white wine<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n
1<\/span><\/td>\n\n tablespoon extra-virgin olive oil<\/p>\n<\/td>\n<\/tr>\n
\n Kosher salt and pepper<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n 3 1\/2-pound chicken, giblets removed, rinsed and dried with paper towel<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n tablespoons unsalted butter<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n
2<\/span><\/td>\n\n pounds mixed vegetables (choose 3: fingerling or purple potatoes, parsnips, carrots, golden beets, butternut squash, fennel), cut in generous 3-inch pieces (so they don\u2019t overcook)<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n medium red or yellow onion, peeled cut in 16 wedges through the root (so the wedges stay intact)<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n teaspoon chopped fresh thyme, rosemary, or tarragon<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/4<\/sub><\/span><\/td>\n\n cup white wine<\/p>\n<\/td>\n<\/tr>\n<\/table><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

This recipe is one that moves seamlessly from stovetop to oven, so an enameled Dutch oven like one from Le Creuset is your best bet for both browning the chicken and keeping it moist and juicy as it cooks. According to Food52 Food Stylist Anna Billingskog<\/a>, Le Creuset\u2019s Dutch ovens boast a chip-resistant, enameled cast-iron cooking surface that pretty much guarantees caramelized, rendered chicken skin (while preventing sticking at the same time). Meanwhile, the tight-fitting lid \u201chelps trap in moisture, so you get a fall-apart-tender bird,\u201d according to Anna. The 5.5-Quart Round Dutch Oven also just so happens to be the perfect size for roasting a chicken, allowing it to nestle snugly in the pot alongside all those vegetables.<\/p>\n

Because this technique is so foolproof, there\u2019s also a ton of room for experimentation. Though the recipe technically calls for a 3.5-pound chicken, you can make it with any size bird\u2014and any size round Dutch oven\u2014you have access to. Or, instead of a whole chicken, try using skin-on chicken thighs for an even more weeknight-friendly twist. Rather than relying solely on root vegetables, throw some hearty stalks of kale into the mix. Swap plain butter for an herby compound butter, or add punchy ingredients\u2014like preserved lemon, spicy Calabrian chiles, or miso paste\u2014to switch things up. Not much is needed to complete this meal, but you can\u2019t go with a bright, leafy salad or warm, crusty bread for sopping up extra sauce\u2014or, if you\u2019re looking for even more inspiration, see some of our favorite picks below.<\/p>\n

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\nWhat\u2019s your favorite dish to make in your Dutch oven? Tell us in the comments!<\/em>
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\nOur friends at Le Creuset<\/a> know a thing or two about cookware: After all, they\u2019ve been making their iconic enameled cast-iron pots, pans, and more for nearly a century. Handcrafted in Fresnoy-le-Grand, France since 1925, Le Creuset\u2019s Dutch ovens are known for their best-in-class heat retention, unmatched durability, and dozens of vivid colors\u2014making them a longtime favorite among home cooks and chefs alike.<\/em>
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We’ve teamed up with Le Creuset to share our favorite no-fuss, one-pot technique for the crispiest, juiciest roast chicken. Psst: We\u2019ve got other ideas for cooking in their signature Dutch oven, too. There are two things we look for in a roast chicken\u2014a burnished, golden exterior and meat that\u2019s juicy and thoroughly seasoned. It sounds […]<\/p>\n","protected":false},"author":1,"featured_media":46421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":{"0":"post-46420","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/46420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/comments?post=46420"}],"version-history":[{"count":0,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/46420\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media\/46421"}],"wp:attachment":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media?parent=46420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/categories?post=46420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/tags?post=46420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}