Recipe

Pot-roasted Italian Chicken (no Tomatoes) -- Beginner's Directio Recipe

Print Recipe

Ingredients

1 roasting chicken or stew hen .
1/2 c chicken stock (homemade or a good soup base. Ordinary bullion cubes are salty & tasteless) .
1 tsp italian seasoning .
2 garlic cloves, slivered .
1 tbsp lemon juice .
1/4 c white wine (optional)

Directions

Step #1 Unpackage & prep a roasting chicken or stew hen (take off the plastic, remove the giblets & neck from inside (save for stock), look over the skin & pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
Step #2 Set it into a small roaster or dutch oven that has a secure lid.
Step #3 Sprinkle top half the Italian seasoning & half the garlic slivers over the chicken.
Step #4 Put the other half of the seasonings into the cavity.
Step #5 Put half the liquids into the cavity & pour half over the chicken.
Step #6 You want to wash some but not all of the seasonings into the pan.
Step #7 Cover up & roast at 300F for 2-3 hrs or at 250 for 3 hrs.
Step #8 You can remove the lid for the last half hr or so to get better browning.
Step #9 The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
Step #10 Suggestion -- Serve over pasta & pass parmesan at the table.
Step #11 Suggestion -- Complete the meal with grilled zuccini, or flat, breaded & fried zuccini, Italian beans that have been steamed or microwaved & some crusty, Italian bread.
Enjoy the Pot-Roasted Italian Chicken (No Tomatoes) -- Beginner's Directio recipe

Viewing Pot-Roasted Italian Chicken (No Tomatoes) -- Beginner's Directio Receipe