Don't know what the calories are in this recipe, but it can't be too awfully bad.

 

In the "dog's version" I did not use onion, garlic (puppy poison) or really any of the other ingredients.  Did add a little onion and garlic powder.  Have no idea why---not like the dogs would care.

 

French Chicken in a Pot

 

Adjust oven rack to it's lowest position.  Preheat to 250 degrees.

 

Cast iron Dutch oven

 

1 Tablespoon olive oil

1 whole "roasting" chicken--4 to 5 lbs.

2 teaspoons Kosher salt or 1 teaspoon table salt

1/4 teaspoon fresh ground black pepper

 

Pat chicken dry.  Rub it with salt and pepper.  Heat oil on top of stove in Dutch oven until it's just beginning to smoke.  Add chicken, breast-side down.

 

1 small onion, chopped

1 large celery stalk, chopped

6 garlic cloves, peeled

1 bay leaf

1 sprig fresh rosemary or 2 teaspoons dried

 

Scatter ingredients above around chicken.  Cook on the stove until the breast is lightly browned--about five minutes.  ***Flip the chicken to breast-side up and cook about 6 to 8 minutes.  (***Help to flip chicken--insert a wooden spoon into the cavity of the bird)

 

Remove Dutch oven from heat.  Place foil over its top and the cover with a lid.  Place pot in pre-heated oven.  Cook about an hour and twenty minutes or two hours, depending on size of chicken (I bake it for at least two hours, no matter what size the chicken is).  Remove chicken from pot to a carving board.  Tent it with foil and allow to rest about twenty minutes.

~~~

Optional step:

 

Strain chicken juices from Dutch oven through a strainer.  Discard fat.  Pour into saucepan and heat up on low.  Add 1/2 to 1 teaspoon of lemon juice.  Should make about 3/4 cup of juice. 

 

I would use grape seed oil rather than olive oil.  Personal opinion, but I think olive oil should not be heated that high.