Distribute chicken as evenly as possible across the braiser or Dutch oven and bake for 1 hour. Remove from the heat and return to the stove top. Carefully transfer the chicken pieces to a serving platter, tent with aluminum foil and set aside. Bring the liquid mixture to a boil over medium-high and allow to reduce by two-thirds or until thickened, about 8 minutes. Remove rosemary and thyme stems, pour over chicken and serve.
*For a tutorial as to how to butcher a chicken, click this link for TAK’s Whole Roasted Chicken. The same method applies when butchering a raw chicken.