Chicken in a Dutch Oven

adapted from "French Chicken in a Pot," from the February 2008 edition of Cook's Illustrated. No crisp skin here, but very tender and flavorful meat.

"The cooking times in the recipe are for a 4 1/2 to 5 pound bird. a 3 1/2 to 4 1/2 pound bird will take about an hour, an a 5 to 6 pound bird will take close to hours. We developed this recipe to work with a 5 to 8 quart pot with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds."

1 whole roasting chicken, giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt or 3/4-1 teaspoon table salt
1/4 teaspoon black pepper
1 tablespoon ghee
1 small onion, chopped medium (about 1/2 cup)
1 small celery stick, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
small sprig of rosemary
a small piece (1/16th) of a lemon

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towel and season with salt and pepper. Heat ghee in large Dutch oven over medium heat, and add chicken breast-side down; scatter onion, celery, garlic, and bay leaf around chicken.

2. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat, put rosemary and lemon inside chicken cavity, cover tightly with lid and transfer pot to oven. Cook until an instant read thermometer registers 160 degrees when inserted in the thickest part of the breast and 175 degrees in the thickest part of the thigh, 80 to 110 minutes.

3. Remove pot from oven, and let rest 20 minutes. Spoon juices over the chicken when you serve. Enjoy!!