Simple whole roast chicken dish that is easy to make, juicy and extremely flavorful.  Best of all, it is very IC Friendly.

The key to the flavor is the cooking technique which helps the chicken retain the moisture and produces a wonderfully flavorful sauce.

Ingredients

1 Whole Roaster Chicken

1 Rib Celery - diced

1 Small Onion – diced (sub shallots if onions bother your bladder)

6 cloves garlic – peeled

1 Sprig of Rosemary

1 Bay Leaf

Kosher Salt

Fresh Ground Pepper

Tbsp Olive Oil

Technique:

Browned on stove top over medium heat

Slow Roasted in 250 degree oven,  covered for 90 minutes.

Prepping the Chicken:

• Wipe moisture off chicken
• Trim excess fat off by tail.  Adds grease, but not a lot of flavor
• Tuck wings under
• Salt and pepper entire chicken

Directions

• PreHeat Oven to 250 degrees
• In Large Pot, Heat 1Tblsp olive oil on the stove top over Medium heat until begins to smoke
• Place chicken in breast side down (back side up).
• Add celery, onion, Bay Leaf, Rosemary
• Brown for 5 MINUTES than flip and brown for 7 Minutes
• Remove Pot from heat and Cover with Tin Foil and then the Pot Lid to ensure there is a good, tight seal
  
• Cook in oven for 75 - 90 MINUTES
• Check for doneness, 160-165 degrees
• Take out of Pot, Cover with Tin Foil (tented) and let Cool for 20 Minutes
• Strain remaining liquid and use for the sauce (degrease as necessary)