Here is my first attempt at chicken in it. It turned out really tasty, but the aroma, oh my, the aroma that filled the house. Definitely worth a try if only to sit and watch both man and beast sniff the air. It's not a "crispy skin" chicken, but it is so very, very moist, perfect for slicing up for salads and sandwiches later. You can remove the bacon before serving if you wish, it's purpose is to add a smoky flavor to the skin and keep it moist.
1 whole roasting chicken
7-8 strips of bacon
1/3 cup olive oil (80 mL)
2/3 cup vermouth (160 mL)
4 stalks fresh rosemary
1 large lemon
2 sweet onions
generous sprinkle of summer savory (I used Penzey's)
4 cloves garlic, peeled and mashed slightly.
Preheat your oven to 350 degrees F. (177 C).
Take the other onion, peel and cut into medium sized rings, spreading out on the bottom of the enamel pan.
Truss your chicken. This helps the bird cook evenly and hold it's shape as it cooks and as you carve it (even if two lemon slices stuck to the top of the French Oven.). Basic directions are below but if you need additional help there's numerous videos of it on the net (though it's "trussing" not "bondage" or you may get some web sites you don't want).
2) Bring the string under the drumsticks and pull both ends to pull the legs together. Draw the ends of the string along either side of the chicken and over the wing joints.
3) Turn the chicken onto its breast, cross the string over the neck skin, and tighten to pull the wings to the body
4) Tie the strings securely so your chicken doesn't fly the coop.
5) Turn the chicken onto its back again, it is now ready for. . . . bacon!
Sprinkle the chicken with summer savory and place breast side up in the pan on top of the bed of uncooked onion rings.
Place the bacon across the top of the chicken until most of the surface is covered. Mix the lemon juice from the 1/2 lemon that went into the chicken with the vermouth and pour over chicken. Drizzle with 1/3 cup olive oil. Slice remaining 1/2 lemon (do not squeeze first) and place on top. Sprinkle dismantled remaining rosemary sprig on top of that.
- 1 teaspoon Dijon mustard (5 mL)
- 1 and 1/2 tablespoons red wine vinegar (22 mL)
- 1/4 cup olive oil (60 mL)
- Salt and freshly ground black pepper
- pinch of tarragon (to taste)