French Chicken in a Pot (America's Test Kitchen)

librarian in waiting, tea drinker, bread maker, scone maker.

1 (4 ½ to 5 lb) whole roasting chickens, giblets removed and discarded, wings tucked under back

2 teaspoons kosher salt (use ½ the salt for a kosher chicken) or 1 teaspoon table salt (use ½ the salt for a kosher chicken)

1⁄4 teaspoon ground black pepper

1 tablespoon olive oil

1 small onion, chopped medium (about ½ cup)

1 small celery rib, chopped medium (about ¼ cup)

6 medium garlic cloves, peeled and trimmed

1 bay leaf

1 medium fresh rosemary sprig (optional)

1⁄2 - 1 teaspoon lemon juice

Directions at food.com

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