Slow Oven Chicken (healthy method)

Braising is just a method of low, slow cooking.  It is usually very easy but requires a lot of time.  This is "fast" by braising standards.  The skin will be removed, so this is a low-fat preparation but it's tender, juicy.

Ingredients
1 whole chicken - 4 1/2 to 5 lbs
1 bay leaf
1 small onion, medium chop
10-12 cloves garlic (whole)
2 sprigs fresh rosemary
1 stalk of celery, cut into 1 inch pieces
1- 2 tsp fresh lemon juice
olive oil
kosher salt
black pepper

Non-standard supplies
A lidded pot big enough for the whole bird -- an oval dutch oven or tin roasting pan will work
Fat separator  (ideally, but we can improvise)

Instructions

1. Preheat oven to 250 and put rack on lowest setting.
2. Throw away chicken parts - giblets etc.  Then pat dry and sprinkle generously with salt and pepper (all sides)
3. Prep chicken by heating olive oil (2-3 tbsp) on stove top until almost smoking.  Place chicken in pot, breast side down,
4. Add bay leaf, rosemary, garlic, celery, onion to pot.  Let cook for 5 minutes until chicken is browning.
5. Flip the bird in the pot and cook other side for 8 minutes, breast side up.
6. Cover pot with aluminum foil then place lid on pot  (double seal)
7. Bake for 90 minutes or until breast is 160 degrees.  Chicken will no longer look browned and skin will NOT be crispy.
8. Place chicken on cutting board and cover with foil from pot.
9. Strain juices in fat separator which are dark and throw away bay leaf and rosemary sprig.  If you don't have a fat separator, try spooning out as much fat as you can from the top.
10. Heat juices over low heat, adding garlic, onion and celery solids to warm.  Add lemon juice to taste.
11. Peel skin off chicken and carve.  Serve topped au jus - it's supposed to be thin, not a gravy.