Oh my goodness.
Our oven is broken and we only buy whole chickens. Out of pure laziness tonight I decided to cook a whole chicken in our cast iron pot so I didn’t have to break down the bird.
It was the best thing we’ve eaten in a while. It was like pot roast but with chicken. I love when chicken falls off the bone like that – it reminds me of some of my favorite ethnic dishes. It’s so comforting.
I urge you to try this dish next time you’ve got a whole chicken on hand! It would work in any pot – even a crock pot and there’s very little work involved.
HERE’S HOW I DID IT:
Pat chicken dry with towels.
Season chicken liberally with turmeric, paprika, dried herbs (I used a blend of oregano, rosemary, parsley, and basil), sea salt and pepper.
Heat your pot over medium high heat. Add 2 T coconut oil.
Once melted, sear chicken breast side down until browned (about 3-5 minutes).
Flip chicken and add whatever chopped vegetables you have on hand. I used 1 potato, 1/2 winter squash, 6 medium carrots, 1 large yellow onion, and 2 garlic cloves. Season vegetables with sea salt and pepper.
Fill pot halfway with filtered water and bring it up to a simmer. Turn it down to low, cover it, and walk away.
Once the chicken is falling off the bone and the vegetables are tender, dig in!
Garnish with scallions and red chili flakes and enjoy!