Today, January 24th 2020, I will be on The Rachael Ray Show making this wonderfully delicious, unbelievably simple “sick day” chicken recipe! Definitely check your local listings and tune in. Also, for anybody who happens to be new here — welcome! Be sure to subscribe to the newsletter here and follow along on Instagram!
This chicken is like medicine. It’s my go-to recipe when I get sick. This chicken welcomes new babies, hosts company, and heals the woes of a hard work week. This chicken costs only a few dollars and is humble and glorious. It’s genius. It reminds me of my childhood and of comfort. The collagen-rich broth left after baking provides gorgeous skin after drinking it with everything. I’ll use it to cook rice or grains or add it to soup. Every drop is precious. How do we know it’s collagen-rich? It fully gels when cooled. This chicken is the only chicken I’d ever choose if I had to pick one chicken recipe for the rest of forever.
Serves 4
Prep time 5-7 minutes
Cook time 2.5-3 hours
1 roughly 3 pound young chicken
1 tablespoon olive oil
2 medium yellow onions
2-3 teaspoons of kosher salt
1/2 teaspoon cracked black pepper
2 cups water
Preheat the oven to 350 degrees. Pour olive oil in the bottom of a 4-5 quart heavy-bottom cast iron; an enamel covered pan works great (think Staub, Le Creuset, or Lodge). Slice onions thinly and lay them in the bottom of the pan. Heat the pan over medium-high heat until onions begin to sizzle. Salt and pepper the bird. Place breast side down and pour 2 cups water along the side so as not to rinse the seasoning from the bird. Cover with a lid and bake 2.5-3 hours. Once the bird is fall apart tender, it’s ready to remove from the oven. Allow to sit covered 15-20 minutes before serving. Generously spoon the soup over the wonderful meat. Serve with polenta, rice, or buttery noodles.
