Pot-roasted Greek Chicken -- Beginner's Directions Recipe

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• 1 pinch dried mint .
• 1 garlic clove, crushed .
• 1/2 c chicken stock .
• 1/2 tsp oregano .
• 3 tbsps lemon juice .
• 1 roasting chicken or stew hen

• Step #1 Unpackage & prep a roasting chicken or stew hen (take off the plastic, look over the skin & pluck any feathers with a washed pair of needlenose pliers, remove the giblets & neck from inside (save for stock), 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 garlic & half the oregano 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 the other half over the bird (you want to wash some but not all the seasonings into the pot).
• Step #6 Cover up & roast at 300F for 2-3 hrs or at 250 for 3 hrs.
• Step #7 You can remove the lid for the last half hr or so to get better browning.
• Step #8 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 #9 Suggestion -- Serve over plain rice, pilaf (try Recipe #213303 ), or couscous.
• Step #10 For a vegetable I'd go with a mixed green salad with olives & feta in it or a spinach salad.
• Step #11 If I needed to use a hot veggie green beans with butter & sesame would be good.
• Enjoy the Pot-Roasted Greek Chicken -- Beginner's Directions recipe

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Main Dish / Lamb

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