Cooking a whole chicken in a Dutch Oven with the lid on, or in parchment paper, keeps the meat extremely moist and juicy. You can use this method and add any type of seasonings you would like. Try garlic and fresh minced herbs (like sage, parsley, and rosemary), or spices like cumin and chipotle chili powder. Serve chicken with rice or riced cauliflower and steamed broccoli for a simple, nourishing family meal. I use a 9-quart enamel-lined cast iron Dutch Oven for this recipe.
Preparation Note
Rinse the chicken under cool running water, then pat dry. Set the chicken on your counter for 30 to 60 minutes to bring to room temperature before cooking. This ensures even cooking.
Ingredients
1
whole chicken
(about 5 pounds)
1 large
onions
sliced
3
celery stalks
chopped
2 tablespoons
extra virgin olive oil
2 teaspoons
sea salt
1 teaspoons
black pepper
3 teaspoons
turmeric powder
