Pot-Roasted Chicken with Slab Bacon, Celery Root, and Rosemary
"A heavy Dutch oven. Piney rosemary. Sweet celery root. Salty-rich slab bacon. Crushed juniper berries. Homemade broth. Calvados. A good chicken. This is my winter roast chicken mantra. Say it to yourself a few times, make it once or twice, and it might become yours as well. Use a high-quality bird (I like to use Murray's); those with a solution added for flavor not only taste inferior, they dilute the bird’s delicious juices...."
INGREDIENTS
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One chicken, about 4 pounds
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5 slices slab or thick-cut bacon, cut crosswise into 1-inch pieces
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1 ½ pounds celery root, peeled and cut into 1 ½–2-inch chunks
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Flakey coarse sea salt, such as Maldon
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½ cup Calvados
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½ cup water
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1 tablespoon fresh rosemary leaves
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½ teaspoon whole juniper berries, coarsely chopped
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