This chicken was unbelievably delicious. The trick? Slow cooking it in the oven, breast-side DOWN to absorb all the lovely juices, as found at Soup of the Day.
The chicken completely fell off the bone when we served it up, which meant it was a cinch to pull the rest of the meat off afterwards to store for leftovers. I served it with carrots and stuffing (from a box… don’t judge me).
In the last 45 minutes of cooking, the directions say to add 1 cup of water and 1 cup of white wine. At this point, I re-covered it to finish baking, but my “sauce” didn’t reduce like Traci describes, and I’m wondering if I should have left it uncovered for those last 45 minutes.
However, I assure you either way should be fine – I ended up with plenty of this gorgeous broth that I’ll be saving for some future recipes:
The only drawback to this recipe is time, but I think I will continue to use the breast-down technique in the future. I’m not a fan of bone-dry white meat 🙂
Here’s the jist of the recipe:
Upside-Down Chicken (Recipe found here)
In a large oven-safe pot with a lid (I used a crockpot insert and covered with foil because I didn’t have anything else), place whole chicken breast-side down.
Add a generous amount of salt and pepper, and other spices if desired (garlic powder, onion powder, paprika, oregano, etc). Drizzle a good amount of olive oil over the top and rub it into the chicken.
Cook uncovered at 375 degrees for 30 minutes, then turn down to 325 degrees, cover, and cook for 2 hours.
In the last 45 minutes, add desired vegetables, 1 cup water and 1 cup white wine.