Steamed Chicken with Jus

This has been my hit chicken recipe of the winter, for both the incredible concentrated chicken flavor and its effortless cooking method. You must start with the highest quality chicken you can find—preferably organic and free range. You must have a 7 qt. cast iron enameled Dutch oven, such as Le Creuset. The Chicken comes out perfectly cooked and juicy, and the liquid from the vegetables and chicken create an amazing sauce, after blended.

Pre-heat oven to 250F degrees.

•1 4 –5 lb. whole chicken, giblets removed, wings tucked under breast, generously sprinkled with kosher salt and fresh cracked pepper inside and out.
•2 ribs celery, ½ half yellow onion, 1 medium turnip, 1 carrot, all chopped, keeping the dice the same approximate size.
•Heavy duty aluminum foil
•Olive oil

Rub entire chicken with olive oil and seasonings

Brown chicken in olive oil breast side down over medium high heat until lightly colored. Turn and brown chicken breast side up, and then on sides. Remove from dutch oven.

Add slightly more olive oil and sauté chopped vegetables for 1 minute.

Return chicken to dutch oven. Place 2 sheets foil over top of oven then place lid over foil to create an airtight seal.

Place in pre-heated oven for 1½ hours.

Remove chicken and place under the foil sheets to rest for 10 –15 minutes. Meanwhile, remove vegetables and any juices to a blender and blend until smooth (I use a stick immersion blender). Carve chicken, place on serving plate and cover with sauce. You won’t believe the old fashioned chicken flavors.