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Chicken in the Pot

Laura D’Auri, Culver City, CA

IMPORTANT NOTE: This dish can only be made using one of those black speckled, aluminum dome lid roasters. This recipe does not work with any other kind of baking pan.


1 large (6-6 1/2 lb.) whole chicken
(remove gizzards and livers from inside)
5-6 red potatoes
1-2 bags peeled baby carrots
red onions
1 small can pears with juice
1 tbs. olive oil
salt and pepper
2 cloves garlic (optional)

Wash chicken and put in speckled pan. Potatoes can be either peeled or unpeeled. Cut in half and place around pan (place under the legs, not on top). Peel 2 onions and leave whole. Place one at each end of pan. Spread baby carrots evenly around the pan. Don't let the carrots, onions or potatoes cover any part of the chicken or it won't brown. Stuff them at the sides of the chicken, and under the legs. If you're using garlic, chop it fairly fine and sprinkle all over chicken and veggies.

Drizzle the olive oil over the chicken. Pour the can of pears and juice over the chicken. (The pear juice caramelizes the onions and sweetens the carrots and potatoes.) The pan should be really packed with stuff by the time you're done.

Cover and bake at 350 for 2 hours. Depending on the oven, you might have to uncover for the last 20-30 minutes for it to brown. There will be quite a bit of juice in the bottom toward the end. Uncovering the pan will reduce the juice. You can also siphon out some of the juice with a turkey baster if you like it more dry. Should be well browned on top. Delicious! Looks like something out of Bon Appetite magazine when you're done.

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