Just made this chicken and it was fantastic! I had a 4/5 lb chicken and followed this exactly 320° for 1 hr and 1/2 and it was delicious! I didn't have any fresh rosemary so I used dry and I subbed the wine for a splash of apple cider vinegar and it was fantastic! I added some bay leaves, potatoes, carrot, onion, garlic, celery and 1 lemon that I cut in half. Highly recommend!
The pots or dutch ovens, as I call them, has got to be one of the secret weapons of the culinary industry. It has taking my cooking to the next level. The are so versatile and you really cant mess it up like he says. You can turn the toughest piece of beef into tender ridiculousness.
My compliments to the chef on this one. I have duplicated this recipe multiple times with my modestly priced American made Lodge enameled "Dutch" oven, and it was excellent. I didn't have any sherry on hand so I substituted Marsala wine which was noticeable in the finished gravy. Your step of first browning the bird breast side down avoids the pale looking skin on the classic "Poulet Au Pot" and I consider it an improvement. ( Sorry, Jacques Pepin). This is one of the best one pot meals you can make.
Hello I am new to the cast iron game. Got my first set for Christmas. Want to do this tonight. I have a very large chicken. I am blind but I know it is over 6 pounds. How long did you cook yours for? Thanks 1 million if you respond. Have a great day
I always come back to this video. This is truly the best chicken recipe. I stuff it with a few other things and season the chicken a bit more, but this is really good with or without that extra stuff. And now... I think I’ll make this tomorrow.
I followed the recipe and instructions and it was simply divine, the best chicken ever! As you say you can't overcook it so I left it for 2 hours and it was great. I'll definitely be cooking this again as a new family favourite.
I tried this recipe tonight and it turned out PERFECTLY!!!! The biggest surprise: the gravy!!!!!! It was SO good and the chicken was just great! Thanks for this superb recipe.
Fantastic video, the chicken looks great, he is the only one I seen that justified cooking the chicken in the dutch oven instead of a roasting pan because he seared the chicken, that's why I bought my dutch oven to sear the meat before roasting it.
I’m watching this video every time I’m going to serve chicken - following it step by step. Best recipe/result I’ve ever seen 🙌 Thank you so much for sharing this 👍 Greetings from Norway 🙋🏻♂️
I stumbled across this video and became intrigued. So, I bought the $300 Le Crueset pot (ordered it and waited the week for its arrival) and proceeded to make this recipe. It was absolutely delicious! Well worth the $300 pot!
I made this tonight and it was an absolute treat for the senses!! I came of my 24 hour fast and it tasted even better. As a chef who has never ventured into the pot roast club, I am now hooked. From one Aussie to another, thank you 😀😀.
This is a fantastic recipe and hard to mess up. I cooked this for family and now everyone thinks I'm a good chef. I like to squeeze a mixture of butter, olive oil, and chopped sage under the skin for added flavour. Bon appetit 👌
Kept going back and forth between roasting my chicken before making bone broth, and just boiling it whole Laura Prepon style. Thinking I might settle with doing this first.
If found that if you put the veg in at the beginning as shown they turn to mush by the time the chicken is falling off the bone ( about 2 hours). I put the veg except the potatoes halfway through cooking. Other than that this is truly a brilliant recipe.
can i prepare this chicken a day in advance? if so, is there a certain point that I stop and pick it up the next day or can it be reheated in some way?
I have a new Staub cocotte and I'll try your recipe next. I usually use a Romertopf. It's faster and it gets the skin nice and browned and crispy, but it doesn't exactly braise.
I recommend brining the chicken overnight, then continue with this method with still adding that salt to the top. Something like 3 lt water, 1/2 cup salt, soaked overnight, remove and pat dry.
I've made this 6 times in the 2 months since I've watched this video. My wife devours it, my neighbor begs for it. And i'm always invited to attend parties.
Cant find the actual recipe and don't see much liquid being added .. can you "please" direct me to the recipe as i too would love the success that you having : ) thank you !!!
@@TheBostonLou most of the juices come from the chicken and the moisture coming out of the vegetables. But if you want more juice, just add ½ cup of chicken broth to the pot.
@@TheBostonLou I think this comes pretty close, just put the potatoes in the dutch oven in stead of cooking them separately: www.dailytelegraph.com.au/newslocal/fast-ed-halmagyis-traditional-french-potroast-chicken-is-classic-winter-comfort-food/news-story/08dce59ce57ec7391281fc55adab91ef
Your recipe calls for corn flour to make the gravy. Can I use corn starch, or is that the same? And... Do I really need the moistened baking paper to seal the lid on top? You didn't do that on the video...
@@amandah.2202 Flour works too. Cornstarch makes a finer sauce, no flour taste. I happen to like flour gravy, I like the taste, especially with Turkey and Roast beef. Cornstarch is used to thicken puddings, so if you know the consistency of pudding, and the taste, you know the difference between using flour and cornstarch.
This is bachelor cooking at its best. I do this exactly the same way, with beer, ginger and shoyu additionally. Too easy, few dishes, easy clean-up. Damn good eating.
I would think so - if you have a thermometer you can take the temperature - it should be 165F inside to be safe. Regardless, I think he said you can't really overcook these so longer is probably safer :)
Fair warning this 160 degrees is in Celsius not Fahrenheit that should be 320 F. This is completely my fault since chicken needs to be about 165 F to begin with. But I made the mistake of cooking this for an hour and a half at 160 F and obviously it wasn't finished in time for dinner so I stayed up after dinner coking lunch for the week lol.
I seem to always get loads of water/juice and it makes the skin quite soggy. I only ad a bit of white wine (1/4 cup) but I it comes from all the veggies sweating. What do you guys do to avoid this?
I use to remove the lid after 1hr and give the chicken 15-20min without the lid on one side and optionally 15min on the other side, so both sides become crispy
The recipe is posted in his website which he directs you to at the end of the video. The recipe calls for 2 table spoons of dry sherry but you could definitely use white wine for a more floral and fresh taste!
I don't know how I stumbled on this video the other day, but I did, and it looked classic and effortless so last night here in my pandemic lockdown in California I gathered the ingredients and made it -- subbing parsnips for potatoes, which I would have had to brave the virus to go out and buy -- and thank you Ingham because it was the best tenderest juiciest chicken my wife and I have had in many many decades of roasting chickens.
I have a question...turkeys are a bit tricky to cook as they dry out, do you think cooking a turkey in this would end up succulent? Maybe you should do a video of you cooking one!
Okay! I'm making this tonight - sadly, not with a Ingham's Chicken because I live in Winnipeg, Canada but still. Let's see how this works! Updates as the evening goes on. Ingredients: chicken, vegetables and herbs as given except the onions because I don't need hives, Dry Sack for the wine.
Oh, man, does that smell good. Chicken didn’t stick to the pot (Cuisinart 5 qt enameled cast iron) and browned beautifully; potatoes, carrots, celery, etc. all went in beautifully. Will report back in 90-120 minutes.
The vegetables are undersalted and the bay leaf overpowered the cooking liquid. When I do this again I will not use bay leaf at all. That said, the chicken is delicious and as tender as you could ask for and the breast meat is juicy. I only needed about 1 hr 15 minutes for a 1.45 kg chicken to reach serving temperature. The vegetables all cooked fully in that time as well.
Just made this chicken and it was fantastic! I had a 4/5 lb chicken and followed this exactly 320° for 1 hr and 1/2 and it was delicious! I didn't have any fresh rosemary so I used dry and I subbed the wine for a splash of apple cider vinegar and it was fantastic! I added some bay leaves, potatoes, carrot, onion, garlic, celery and 1 lemon that I cut in half. Highly recommend!
Apple cider vinegar is an awesome idea!
Got my first Le Creuset French oven and this is my inaugural roast chicken recipe in it. So unfussy and amazing.
The pots or dutch ovens, as I call them, has got to be one of the secret weapons of the culinary industry. It has taking my cooking to the next level. The are so versatile and you really cant mess it up like he says. You can turn the toughest piece of beef into tender ridiculousness.
You should try a pressure cooker. Same job but in 1/3 the time.
I'm trying this recipe tonight. It looks amazing!
I use mine every day and couldn't live without it!
I call it a Dutch oven too and have one just like his.
Hugo Sapien what size is this Dutch oven on this video
For you newbie cooks 160 Celsius is 325 Fahrenheit.
What is Fahrenheit?
@@planesandcooking5142 Sadly we really haven't done it in the UK very much a half way house here!
Thank you, I was hoping someone would comment on the temp!!
@@planesandcooking5142 never lol lol
@@planesandcooking5142 nope not going to happen, too many of us with old math minds
I followed the way he did this word for word and it came out amazing!! Thank you. I'll be doing this again soon
My compliments to the chef on this one. I have duplicated this recipe multiple times with my modestly priced American made Lodge enameled "Dutch" oven, and it was excellent. I didn't have any sherry on hand so I substituted Marsala wine which was noticeable in the finished gravy. Your step of first browning the bird breast side down avoids the pale looking skin on the classic "Poulet Au Pot" and I consider it an improvement. ( Sorry, Jacques Pepin). This is one of the best one pot meals you can make.
Oh
I don’t have sherry either, but I do have Marsala. Thank you for the tip!
Just made it!!! Thank u thank u! I had a Lodge 6quart enameled cast iron pot. Cooked a 6 lb. chicken. Delicious!!
I have a 4.5 qt Lodge (enamel) ... this recipe is a life changer ... couldn't stop smiling as I made it....
Hello I am new to the cast iron game. Got my first set for Christmas. Want to do this tonight. I have a very large chicken. I am blind but I know it is over 6 pounds. How long did you cook yours for? Thanks 1 million if you respond. Have a great day
I always come back to this video. This is truly the best chicken recipe. I stuff it with a few other things and season the chicken a bit more, but this is really good with or without that extra stuff. And now... I think I’ll make this tomorrow.
Can you give some tips? What way do you do it?
I followed the recipe and instructions and it was simply divine, the best chicken ever! As you say you can't overcook it so I left it for 2 hours and it was great. I'll definitely be cooking this again as a new family favourite.
I tried this exactly as shown, tremendous. Chicken unbelievably tasty.
I will try it.
I made this today because I was too lazy yesterday. It is superb!!!!! Took 10 mins to prep.Thank you
Oh and I didn't have sherry so I used white wine. I guess a stock cube would work too
I tried this recipe tonight and it turned out PERFECTLY!!!! The biggest surprise: the gravy!!!!!! It was SO good and the chicken was just great! Thanks for this superb recipe.
I put it in for about 4 hrs....Way too dry. Stick the 1 1/2 hrs they recommend
What a glassy back splash! Your elegant kitchen is the stuff of dreams. Well done
Just did this in our new Creuset. Came out great! My wife loved it! Too rahhhhhyt!
Fantastic video, the chicken looks great, he is the only one I seen that justified cooking the chicken in the dutch oven instead of a roasting pan because he seared the chicken, that's why I bought my dutch oven to sear the meat before roasting it.
Got my first Le Creuset dutch oven and will be trying this tonight. Looks delish!
I’m watching this video every time I’m going to serve chicken - following it step by step. Best recipe/result I’ve ever seen 🙌 Thank you so much for sharing this 👍 Greetings from Norway 🙋🏻♂️
I'm making it right now and watching at the same time 😅 greetings from South Africa 🇿🇦
I’m sure you’ll be pleasantly surprised, @@vanessaprice7322 - enjoy 🙋🏻♂️
@@martinhansen5317 it's a hit with the family 🤗
I stumbled across this video and became intrigued. So, I bought the $300 Le Crueset pot (ordered it and waited the week for its arrival) and proceeded to make this recipe. It was absolutely delicious! Well worth the $300 pot!
can i do this with chicken thighs and veggies and keep it on stovetop? We don't have oven in Japanese homes
I made it. It was sooo good. Easy to make, everything in one pot, the result is extremely delicious.
Delicious. My favorite meal. I haven't made it in quite a long time. So I popped in for e refresher course. Lovely. Thank you.
I made this tonight and it was an absolute treat for the senses!! I came of my 24 hour fast and it tasted even better. As a chef who has never ventured into the pot roast club, I am now hooked. From one Aussie to another, thank you 😀😀.
Thank you for the receipe! I tried and it tastes really good! Easy to make too! ❤️❤️❤️
Where can I find this recipe? I went on their website and couldn’t locate it.
I love Pot Roast Chicken its my fav food.
I am trying this. It’s in the oven. Smells amazing,
You have a new fan! From California with love ❤️
This is a fantastic recipe and hard to mess up. I cooked this for family and now everyone thinks I'm a good chef. I like to squeeze a mixture of butter, olive oil, and chopped sage under the skin for added flavour. Bon appetit 👌
It sounds like you are a good cook
Kept going back and forth between roasting my chicken before making bone broth, and just boiling it whole Laura Prepon style. Thinking I might settle with doing this first.
Fast Ed is super wobbly while he presents!
I watched this video just because my pot is just like yours. Happy I did. I liked the recipe.
Same here lol
If found that if you put the veg in at the beginning as shown they turn to mush by the time the chicken is falling off the bone ( about 2 hours). I put the veg except the potatoes halfway through cooking. Other than that this is truly a brilliant recipe.
Oh my God. That's beautiful indeed. 👏👏👏👏👏 👍
yummy, good roasted chicken 😋👍🍳🐔🍗
Love it 😍 easy and simple to do. My kind of cooking 😉 thank you for the great video 👍🏻
Made this and it was excellent .... Unbelievably good..
Thanks for sharing this recipe 🌈
can i prepare this chicken a day in advance? if so, is there a certain point that I stop and pick it up the next day or can it be reheated in some way?
the best recipe thanks 😊
Thanks for sharing the recipe!!!
Can the dry sherry be replaced with water or stock? I don’t think I can get dry sherry where I live.
I tried it last night, I add apple cider instead, my daughter love it so much and ask if I can cook it again.
I like your kitchen with all of those windows. what is the style of your house
Wow that’s amazing chicken looks really delicious love it👏🏻
I couldn't find the recipe on the website. I want to print it out. Did anyone have any luck with that?
Same here. No sign of it.
I have a new Staub cocotte and I'll try your recipe next. I usually use a Romertopf. It's faster and it gets the skin nice and browned and crispy, but it doesn't exactly braise.
Ameiiiiii vou fazer
I recommend brining the chicken overnight, then continue with this method with still adding that salt to the top.
Something like 3 lt water, 1/2 cup salt, soaked overnight, remove and pat dry.
eWaste Ben no need, chickens such as purdue and tyson factory inject their meat with brine before packaging and selling.
Im sub to you! Keep your vids coming!
Zafkuah Lynn This chef is Aussie. Are purdue and tyson chickens sold down under?
I m a Aussie too ! No ..... we don't have them ... We have good old "
Ingham " chicken... They're excellent ... 👍👍😀
I've made this 6 times in the 2 months since I've watched this video. My wife devours it, my neighbor begs for it. And i'm always invited to attend parties.
Cant find the actual recipe and don't see much liquid being added .. can you "please" direct me to the recipe as i too would love the success that you having : ) thank you !!!
@@TheBostonLou most of the juices come from the chicken and the moisture coming out of the vegetables. But if you want more juice, just add ½ cup of chicken broth to the pot.
@@TheBostonLou Personally I do about 1 glass (8 oz) of dry white wine.
@@TheBostonLou I think this comes pretty close, just put the potatoes in the dutch oven in stead of cooking them separately: www.dailytelegraph.com.au/newslocal/fast-ed-halmagyis-traditional-french-potroast-chicken-is-classic-winter-comfort-food/news-story/08dce59ce57ec7391281fc55adab91ef
Hahahahahaha, now you have a new one that will invite you to join us. 😁👍
What size pot was used in the video? I have a 3-1/2qt Dutch Oven, would it work in that? It certainly does look delicious.
quick simple and to the taste thanks for the VDO a- some.)
Gravy looks good
This looks delicious.. will be making it next week.
Your recipe calls for corn flour to make the gravy. Can I use corn starch, or is that the same?
And... Do I really need the moistened baking paper to seal the lid on top? You didn't do that on the video...
yes, you may use corn starch. please mix the corn starch with some water.
I had same question!!
CAn you use regular flour ?
Le Creuset lids seal perfectly. I haven't heard of anyone using wet paper...
@@amandah.2202
Flour works too. Cornstarch makes a finer sauce, no flour taste. I happen to like flour gravy, I like the taste, especially with Turkey and Roast beef.
Cornstarch is used to thicken puddings, so if you know the consistency of pudding, and the taste, you know the difference between using flour and cornstarch.
So good... yes!
This is bachelor cooking at its best. I do this exactly the same way, with beer, ginger and shoyu additionally. Too easy, few dishes, easy clean-up. Damn good eating.
Is two hours at 320F enough time for a 4-pound chicken?
I would think so - if you have a thermometer you can take the temperature - it should be 165F inside to be safe. Regardless, I think he said you can't really overcook these so longer is probably safer :)
nilly I have the same question for this guy why in the hell did he not tell us I guess he wants us to find out for ourselves oh well
What size is this Le Creuset please ?
Just a guess, but I'd estimate it to be the 8-quart model. It looks bigger than the 6¾-quart version.
Delicious fall meal
Yes I did it so delicious 😋 thank you
Couldn't find the recipe at Ingham's website, which wasn't helpful in the least. A link would have helped.
Otis a very nice Video ... best regards from Germany 🇩🇪
What juice did you pour in please? I can’t quite get it 😂 thanks 🙏🙏
Winner winner....chicken dinner!
Looks yummy! Definitely will give it a try
is this a 27cm or 29cm oval pot?
Congratulations! this recipe looks absolutely magnificent! I am sure your lovely husband was over the moon with it!!
Could you do a dry brine on the chicken? I would love some thoughts on this. TIA!
Bro I just smoked and got hungry the chicken potatos and gravi look delicious
They were quite a colourful person.
For the liquid could I use chicken broth instead?
Yes. Use a low sodium broth
@@eugenewilson7219 thank you!
How many quarts is that Dutch Oven?
I need to buy one. Looks too amazing to not give it a go.
I love all the lemons! Great recipe!
do you squeeze them on, after its done? I love lemon
What is the cooking temperature? Not Clear. It looks good and will try it tomorrow.
i60 degrees.... keep the heat low and cook for longer and the chicken will be proper succulent!
160 Celsius
Fair warning this 160 degrees is in Celsius not Fahrenheit that should be 320 F. This is completely my fault since chicken needs to be about 165 F to begin with. But I made the mistake of cooking this for an hour and a half at 160 F and obviously it wasn't finished in time for dinner so I stayed up after dinner coking lunch for the week lol.
I have the exact iron cast pot for 6 years and I never used it, the time has come to pull it out of the box.
I seem to always get loads of water/juice and it makes the skin quite soggy. I only ad a bit of white wine (1/4 cup) but I it comes from all the veggies sweating. What do you guys do to avoid this?
Sam Lawson same thing happens to me. My skin gets all soggy. I'm making it tonight without the lid to see how it turns out.
I tried with taking the lid off for the last 20 minutes of cooking; that worked, but there was less broth at the bottom.
I use to remove the lid after 1hr and give the chicken 15-20min without the lid on one side and optionally 15min on the other side, so both sides become crispy
qu for you should you use a small skillet to keep the fat at the base off the chook and the veggies ?
Hello, what is the size of the casserole you use to cook the chicken?
looks like an 8qt
Could I do this on the stove top instead of the oven?
Add some provence herbs on the chicken just before you close the lid. Amazing flavor.
Going to try that. I haven't used mine since I did a prime rib awhile back.
I am assuming my Staub will work as well?
Wow💕💖🌺😊i love it😆😋thank you
Hello.. can I ask what is the exact name of the liquid you put please.. I want to find it in the grocery and try your recipe thank you
Think I'll try this with my Dutch oven, though mine isn't enameled.
160 degrees must be Celsius...which would be 320 F?
Interesting use of dry sherry in lieu of white wine but he did not say how much
The recipe is posted in his website which he directs you to at the end of the video. The recipe calls for 2 table spoons of dry sherry but you could definitely use white wine for a more floral and fresh taste!
It looks good hope you washed the chicken thoroughly
the Le Creuset, or dutch oven, is essentially a slow pressure cooker. Both have their place, though I lean towards the dutch oven.
How big is this oval Dutch ¿
What kind of sherry do you use? Could not understand completely :) thank you :)
dry sherry
Love it.
What size is that dish in cm?
Can i have your writen recipe please? 🙏
Very nice!
I don't know how I stumbled on this video the other day, but I did, and it looked classic and effortless so last night here in my pandemic lockdown in California I gathered the ingredients and made it -- subbing parsnips for potatoes, which I would have had to brave the virus to go out and buy -- and thank you Ingham because it was the best tenderest juiciest chicken my wife and I have had in many many decades of roasting chickens.
Nice chicken
New subscriber is in the building
I have a question...turkeys are a bit tricky to cook as they dry out, do you think cooking a turkey in this would end up succulent? Maybe you should do a video of you cooking one!
They're quite a bit bigger than chickens. You'd have trouble fitting it in the pot!
Okay! I'm making this tonight - sadly, not with a Ingham's Chicken because I live in Winnipeg, Canada but still. Let's see how this works! Updates as the evening goes on.
Ingredients: chicken, vegetables and herbs as given except the onions because I don't need hives, Dry Sack for the wine.
Oh, man, does that smell good. Chicken didn’t stick to the pot (Cuisinart 5 qt enameled cast iron) and browned beautifully; potatoes, carrots, celery, etc. all went in beautifully. Will report back in 90-120 minutes.
The vegetables are undersalted and the bay leaf overpowered the cooking liquid. When I do this again I will not use bay leaf at all.
That said, the chicken is delicious and as tender as you could ask for and the breast meat is juicy. I only needed about 1 hr 15 minutes for a 1.45 kg chicken to reach serving temperature. The vegetables all cooked fully in that time as well.
Is that 160c or 160c fan? Cheers.