Stuffed chicken in cocotte (traditional recipe)

There are few recipes that are more effective when family or guests come to your house than preparing roast chicken. Today I bring you the way we always make stuffed chicken rounds (but with the same step-by-step instructions and tips you can make a whole chicken).

The important thing is to get the chicken to come out very tasty and well roasted, that's why I bring you the key points for roasting chicken .

Tips and tricks for making roast chicken

1. Use quality meat , and this is not just a saying: it is worth investing in meat that is free range and that has had a good life and diet. The meat will taste better, have a better texture and will not release as much water or shrink as much.
2. To roast meat, use iron pieces and not ceramic ones*: iron reaches higher temperatures, which means (1) you will seal the meat more quickly, thus avoiding the loss of liquid and flavor; and (2) it reflects heat much better, so you will get better roasted meat, with that toasted and crispy exterior that we so desire in a roast.
3. You need to add aroma, lots of aroma! If there is one thing that cannot be missing from a good roast, it is (1) a good amount of garlic (at least one head of garlic) and (2) a good amount of herbs , such as rosemary, thyme, bay leaves... Not forgetting, of course, salt and pepper in the right amount.
4. Baste the chicken with the oil , which becomes more aromatic by the minute. This will ensure that it will be tasty and tender on the inside, while also helping with roasting on the outside.
5. If you are cooking the chicken in a cocotte, leave the chicken with the lid on for the first part of cooking, so that the heat penetrates the meat and it cooks on the inside without browning on the outside (remember also that the lid radiates heat too, so it cooks on all sides). After the first 45 or 50 minutes you can remove the lid.
6. When the chicken is almost done, add a good splash of cognac and let it evaporate. It will add aroma and make the roast brown in the last few minutes.
7. The accompaniment, to taste. Some people accompany the chicken with a variety of vegetables, from tomatoes to carrots, onions, peppers, mushrooms, apples... Others don't, and just garlic and onion are enough. Make the accompaniment to your taste, but it is important to add the vegetables cut into the appropriate size according to their nature and hardness (harder vegetables, cut medium or smaller; softer vegetables or fruits, cut into very large wedges). This will ensure that they remain whole and do not burn after the long cooking time that these roasts require.

Le Creuset cocottes and Revol pizza dishes

In a round cocotte or an oval cocotte?

Round cocottes are the most popular, as they adapt perfectly to the shape of kitchen stoves and distribute heat evenly and radially across their base.

Thus, a round cocotte will be ideal for your daily life: preparing creams, pasta, rice, grain, meat and fish stews, for making cakes or bread...

When is it best to use an oval cocotte? The oval cocotte is ideal for long or whole pieces: for a chicken breast, for roasting a whole chicken (cut into quarters, you can easily divide it into a round), for lamb legs, for whole fish or large fillets... When you want to cook long pieces, the oval cocotte is perfect (you can also do everything mentioned above in an oval cocotte).

With all that said, let's get to this traditional and easy recipe for roast chicken in a cocotte!

Ingredients

• Chicken round (see note)
• 2 onions
• 1 large head of garlic or 1 and a half
• Salt
• Black pepper
• Rosemary or thyme
• A bay leaf
• Olive oil
• A generous splash of cognac
• Optional: tomatoes, carrots, potatoes, mushrooms...

Note: Choose carefully where you buy the stuffed chicken, make sure it is made with quality meat and ingredients. There are many types of stuffing, from the simplest ones like cheese and ham, to others that include Serrano ham or bacon, raisins, dried apricots, egg, mushrooms, vegetables, apple or pear... Today's stuffing is made with egg and plums.

Preparation

1. Preheat the oven to 170ºC.
2. Season the chicken breast generously with salt and pepper on all sides.
3. Pour a good splash of oil into the cast iron cocotte , covering the bottom of the pan well. Place the round into the cocotte.
4. Peel the garlic cloves and place them whole around the meat in the cocotte, placing them on top of and under the meat. You can use some peeled and some unpeeled, but be generous with the garlic.
5. Peel and halve the onions and arrange the pieces around the sides of the chicken breast.
6. If you want to add vegetables, such as carrots or tomatoes, cut them into large pieces and add them to the cocotte now.
7. Sprinkle rosemary over the top, and leave several whole branches on top and on the sides of the chicken.
8. Add a good splash of oil (be generous!), close the cocotte and place it in the oven, covered.
9. Let it cook, covered, for about 45 to 50 minutes. During this time, turn the chicken two or three times. After this time, remove the lid and raise the temperature to 180-190 ºC. Let it roast for another 45 to 50 minutes. During this time, turn and baste the chicken with the same juices from the cocotte several times. When it looks well roasted, remove the cocotte from the oven and let it cool down.
10. It is best to prepare the chicken breast the day before serving. Whether you have prepared it the day before or you have let it cool for a few hours, it is time to cut it: take it out of the cocotte and place it on a wooden board. Cut the net that surrounds it and, with the help of an electric knife or a meat slicer , cut it into slices of one centimetre or centimetre and a half, according to your preferences. Once cut, return the meat to the cocotte.
11. About ten minutes before serving, put the covered cocotte on the fire to warm the meat. Remember to serve the meat by sprinkling it with that delicious juice - with all its aroma. There is no better way to enjoy dipping bread in it!

Note: While the cocotte is in the oven, I usually cook some mushrooms in a pan to accompany it. Simply add a splash of oil to a pan and put it on the heat, add a couple of peeled garlic cloves and, when it is hot, add the mushrooms of your choice, cleaned and cut in half. Let them roast a little and add salt, pepper and Provencal herbs. When they are starting to cook, you can set them aside and add them to the cocotte with the chicken, when there are about 15 minutes left to finish cooking in the oven. You can also finish cooking them in the pan, and serve the mushrooms separately so that each diner can help themselves.

And you, what tricks do you have for making a good roast? Leave them in the comments, I'm sure we'll all get some great things out of everything you say.

*Ceramic trays are also suitable for roasting, but the result will never be the same as with iron: ceramic is a moist material, so they are really suitable for not drying out recipes that you want and wish to keep moist, such as cannelloni or lasagna, making stews or baking a cake.