MORE FOOD! EPISODE 1 Part 1
|Whole organic chicken||3 1⁄2 Pound|
|White onion||1 Medium|
|Dry white wine||4 1⁄2 Fluid Ounce (150 Milliliter)|
|Olive oil||1 Tablespoon|
|Sea salt||1 1⁄2 Teaspoon (Rub Mix:)|
|Ground pepper||1 Teaspoon (Rub Mix:)|
|Castor sugar||1⁄2 Teaspoon (Rub Mix:)|
Heat your oven to 80°C/175°F.
Remove the giblet pack¹ from the chicken, if there is any. Pat the chicken dry with a paper towel on both the inside and outside. Mix the “rub” ingredients and start with rubbing half of it on the inside of the chicken. Peel half the lemon thoroughly so that none of the white peel is left. Put it in the chicken cavity with the thymes sprigs.
Pour olive oil in a cast iron pot or a Pyrex® casserole (the important thing is that it has a tight-fitting lid). Put the chicken into the pot and squeeze the remaining lemon half over it without dropping in any pips. Rub the chicken with the remaining mix of salt, pepper and sugar. Peel the onion and cut it into halves. Take the garlic and cut it likewise, but without peeling it. Put the onion and garlic halves in the pot and pour in the wine.
Place a sheet of baking paper on top of the pot and cover it with the lid. See to that the cover is sealed snugly so that no moisture can evaporate. Aluminum foil can also be used, but baking paper is preferable.
Put the pot into the oven and let it cook for 8 - 10 hours. Keep your curiosity at bay and do not open the oven or the lid during this time. When ready remove the chicken from the pot and wrap in aluminum foil to keep it warm. The bird will easily fall apart so be careful when removing it from the pot. Strain the pan juices into a saucepan.
¹ The giblets can be used when making stocks
Calories 945 Calories from Fat 574
% Daily Value*
Total Fat 64 g98%
Saturated Fat 17.7 g88.3%
Trans Fat 0 g
Cholesterol 297.7 mg99.2%
Sodium 858.8 mg35.8%
Total Carbohydrates 9 g3%
Dietary Fiber 1.9 g7.8%
Sugars 3.1 g
Protein 75 g149.6%
Vitamin A 11.5% Vitamin C 37.1%
Calcium 7.5% Iron 24%
*Based on a 2000 Calorie diet