Before you start cooking the chicken, you need to prep it. Start by removing any giblets and excess fat from the cavity. Rinse the chicken thoroughly inside and out with cold water and pat dry with paper towels.
To add flavor and color to the chicken, sear it on the stove before simmering it. Heat a large skillet or Dutch oven over medium-high heat and add a tablespoon of oil. Once the oil is hot, place the chicken in the skillet, breast-side down.
Sear the chicken for 5-7 minutes until the skin is golden brown. Flip the chicken over and sear the other side for 5-7 minutes.
After searing the chicken, reduce the heat to low and add enough liquid to cover the chicken about 2/3 of the way up. You can use water, chicken broth, wine, or a combination of liquids.
Add some herbs and vegetables to the pot to flavor the liquid and the chicken. Some popular choices include thyme, rosemary, garlic, onions, carrots, and celery.
Cover the pot with a lid and let the chicken simmer gently for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F. You can check the temperature with a meat thermometer inserted into the thickest part of the thigh without touching the bone.
Once the chicken is cooked, please remove it from the pot and let it rest for about 10 minutes before carving. This will allow the juices to redistribute and the chicken to be more tender.
Serve the chicken with some cooking liquid and vegetables or make a gravy with the liquid.
