one pot roast chicken with vermouth sauce 

hiya friends! 

I’ve been roasting chickens for what feels like my whole life…..  It’s such a homey meal and I’m positively addicted to Making bone broth with the leftover bones.

But the mess after roasting a chicken. Oiy. Vey. The cleanup was never something that I look forward to. 

For about the last year, I’ve been roasting a tad differently, and it’s worked great for me, cleanup is almost nothing, and well, it’s just awesome 

ONE POT ROAST CHICKEN WITH VERMOUTH SAUCE 

1- 4-5 pound chicken, giblets removed

1/2 onion, roughly chopped

2 carrots ( no need to peel) rough chop 

1 celery stock, rough chopped ( I didn’t use in this recipe, but I usually do ) 

Sea salt and pepper 

Flour ( I like brown rice flour ) 

1/2 cup dry vermouth 

1/4-1/2 cup low sodium chicken broth 

Meat thermometer ( under 10 at most stores) 

**Cast iron skillet 

Start by preheating over to 425 degrees.   

Salt and pepper both inside and outside of chicken 

Place all veggies in cast iron skillet 

  I’ve thrown in a few over ripe tomatoes here….  Not necessary, but added another layer of flavor. 

That’s the fun part of this recipe.. Use what you have, make it your own.   You can add fennel bulb, parsnips, lemon, Potatoes..  Herbs..  Have fun with it! 

Place seasoned chicken on top of chopped veggies, strategically placing so that there is a little bit of space underneath 

Place in preheated oven and roast for about 20 minutes, until crust looks brown and crispy.   Turn temp down to 325 and continue to roast until thermometer inserted in deepest part of thigh ( without touching the bone ) reads 165. ..  

( juices Should run clear, not pink,from where you insert thermometer) 

Using potholders, remove pan from oven.  

* here’s a napkin for you * 😉 

Let rest for a few minutes, then carefully transfer chicken to cutting board, allowing it to rest longer. 

Making the sauce…….  

Using a slotted spoon, remove veggies and set aside. 

Drain all but about 1-2 tablespoons of accumulated fat. Add flour and using a fork or whisk,  mix flour and fat together until it looks crumbly.  Stir mixture continuously for about a minute, 

Turn heat off, add vermouth slowly mixing the whole time, then turn heat back on to medium, and allow to thicken. Add broth a little bit at a time, until desired thickeness. 

(Ps… You are  Cleaning the pan as you go!) 

You can serve the sauce like this, but for a smoother sauce, strain through a fine-mesh strainer, using a spatula to get out every last bit . 

Cut the chicken breast off each side In one pieces, then slice vertically.   Remove wings and legs. 

Serve with sauce and veggies! 

Finished photo here ! 

Simply rinse your cast iron skillet under warm water, using a brush to remove any last bits, wipe down with a pair towel and brush with a little bit of oil.   

Cleanup done! 

***. Cast iron skillets…  

Ove my years I have used many different kinds of cookware,   In my opinion, there is none superior to the same thing our grandparents used, cast iron. 

They are inexpensive, ( under 20 at your local hardware store) 

They do need to be seasoned, but this is easy and once you do it properly, you should rarely have to do it again 

You can also find them at yard sales ( I would love to have know this magic earlier, because I would have treasured a cast iron skillet from either mine or my husbands’ grandparents ) 

Don’t let rust on a pan at a sale  scare you! You can easily scrub it off, and re season.  A cast iron skillet should last forever! 

Never ever, ever use soap on the skillet.  This is so important . 

Seriously….  This might be the best 20 bucks you’ll spend in your kitchen! 

Save all of your bones and scraps… Next up.. Fail-proof stock!