braised whole chicken

preheat oven to 325 degrees

one whole chicken, 6 to 7 pounds neck, heart, and gizzard reserved
1 large or two small carrotts cut into 1/2 inch pieces
2 celery stalks, cut into 1/2 inch pieces
1 large onion, about 8 ozs., cut into 1/2 inch pieces
1 /2 cups chicken broth
1/2 cup dry white wine. (i didn't have white so i used red)
parchment paper
1/4 cup heavy cream, optional, (i left it out)


throughtly rinse chicken inside and out and than pat dry. cut off the last two joints of the wings and reserv along with the neck heart and gizzard. check the cavities for two or more large pieces of fat. cut the fat into small pieces and place them in an oven proof pot large enough to hold the vegetables, the chicken and 1 1/2 cups chicken broth. set temperature to medium high and brown the fat along with 1 tbls oil and 1 tbls butter. when butter starts to foam add all the vegewtables and turn to coat. cook for 10 minutes or until some of the vegetables begin to brown.
add ther wine and bring to a fast boil.
place the chicken breast side up on top of the vegetables and pour the chicken stock over the chicken. when the pot begins to boil. place the parchment paper over the chicken and tuck the edges around the chicken.

cover the pot tightly with the cover and place in middle of oven on lower rack.

braise every 30 to 40 minutes by spooning some of the braising liquid over the breast and legs.when you lift the lid to baste, check to see that the liquid is at a slow simmer. it it is simmering to fast, lower the temp by about 10 to 15 degrees.

continue cooking for 1 1/2 to 2 1/4 hours or uintil juices run clear when priced with a sharp knife.

remove the pot from oven and increase temp to 475 deg. tilt the pot with the chicken and skim off as much of the fat as you can. remove the wing tips, gizzard, neck and heart and disregard transfer the cooking juices and vegetables into a blender and blend until smooth. place sauce into a saucepan and bring to a simmer over medium high heat. stir in the cream if using.
take the pot with the chicken in it and place back into the oven to roast until the top becomes brown and crusty, about 10 minutes.

cut chicken into pieces and pour sauce over the chicken.

i put some white rice on bottom of dinner plate and then added the chicken and sauce.

this is a delicious recipe. the chicken practically falls off the bone.