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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
After attempting a two-hour “sous-vide-in–the-oven” method I had read up on with a spice-rubbed chicken roast, all I was left with was a raw roast and guests ringing the doorbell for dinner! I quickly dumped the roast into a pot and braised it for a short time — and viola! Amazingly, a tender and moist chicken roast was achieved.
3-pound (about 1-and-1/2-kilogram) white or dark chicken roast in net
2 tablespoons Gefen Olive Oil
2 tablespoons basic spice blend (enough to coat roast; recipe follows)
1 teaspoon dried rosemary (optional)
1/2 cup water
2 tablespoons Gefen Garlic Powder
2 tablespoons Gefen Onion Powder
3 tablespoons Gefen Paprika
2 teaspoons lemon pepper
2 teaspoons dried mustard powder
1 teaspoon salt
1/2 teaspoon black pepper
Combine all spice blend ingredients in a small mixing bowl.
Transfer to a container and store with your spices.
Drizzle olive oil over roast and rub into chicken. Sprinkle with spice blend and rub all over to coat. Sprinkle with rosemary, if using.
Heat a little bit of oil in a medium-sized pot and sear chicken, turning to brown it on all sides. Add water and bring to a boil. Lower flame so the water is simmering and cover pot. Cook for 50 minutes for a white roast and one and a half hours for a dark roast, turning occasionally and adding a bit of water if it cooks out.
When finished cooking, remove roast from pot and cool, reserving liquid. Remove net and slice into 1/2-inch (one centimeter) thick slices. Drizzle with reserved cooking liquid before serving.
Styling and Photography by Chavi Feldman
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Can this be made in advance, frozen and rewarmed?
yes!