Roast in tightly covered Dutch oven at 225-250F (110-120C), 4-6 hours depending on bird weight (I usually find a 6.5 lb / 3 kilo bird goes about 5 hours). Leave the veggies in the pan bottom and put the bird on top.You want to drive a lot of the moisture out of the onions and celery. Saute these all in the Dutch oven in the chicken fat rendered from browning, maybe 7-10 minutes while stirring. 1 cup coarse chopped onion, 1-2 stalks coarse chopped celery, a bay leaf, sprig of rosemary, and 6-10 whole garlic cloves.Brown chicken all sides in hot Dutch oven on the stovetop, remove chicken to holding plate.For my family of 6, I do one whole bird plus 4 thighs. (I'll run over the process below briefly in its entirety.) Another difference from Gary's is that Cook's Country has you pan brown first, which avoids the problem of trying to brown a very "loose" already-cooked bird that's trying to fall apart on you.Īnyway, here's what I do, more or less following the Cook's Country recipe, but not in all regards because I learned it years ago and now just go from memory: You go directly from brine, to pan browning, then to the oven in a dutch oven (with very tight-fitting lid) over the veggies. But in any event, if you get internal temps of 165 (75 or so C), then the bacteria have to be dead (as someone else already mentioned above).īut you do not need to do the boil/dunk using the Cook's Country recipe. The first time I did it, I did probe breast and thigh to be sure the internal temp made it. Cooking at 225-250 F (~ 110-120C) for 4-5 hours makes this the most awesome chicken my family has ever had. Cook's Country / Cook's Illustrated has a very similar recipe called "French Chicken In A Pot" (but one that is much easier to do than Gary's). I imagined, erroneously as it turns out, that this was a regular part of the brining process. The Blumenthal recipe involves dunking the chicken (see In Search of Perfection p.56) twice for thirty seconds in boiling water. That way you will also kill a lot of bacteria from the skin.īrining won't kill bacteria. I don't know how long you would need to feel safe, but I would probably wait 30 mins.Ī tip taken from a Heston Blumenthal recipe is to brine the bird before hand. I would also leave the meat to rest a while so that cooking continues with the residual heat. You may have to do a little calculation and experimentation to find a chicken weight and temperature that hits the five hour mark, but it seems that you can do it safely as long as you have, Nevertheless, it is advocated by a well-known and respected chef, so I won't delete this answer unless I'm able to establish to my own satisfaction that it is, in fact, unsafe.Īccording to this article, also backed up with data from the USDA, you can cook chicken as low as 140F (60C) as long as the internal temperature of the bird reaches and maintains that temperature for at least 35 minutes. Warning: Although I've cooked the following low-temperature chicken two or three times without a problem, I'm no longer convinced that it is safe (see this question).
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