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1
Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
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2
Set it into a small roaster or dutch oven that has a secure lid.
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3
Sprinkle half the garlic and half the oregano over the chicken.
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4
Put the other half of the seasonings into the cavity.
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5
Put half the liquids into the cavity and pour the other half over the bird (you want to wash some but not all the seasonings into the pot).
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6
Cover and roast at 300 for 2-3 hours or at 250 for 3 hours.
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7
You can remove the lid for the last half hour or so to get better browning.
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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).
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9
Suggestion -- Serve over plain rice, pilaf (try Recipe #213303 ), or couscous.
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10
For a vegetable I'd go with a mixed green salad with olives and feta in it or a spinach salad.
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11
If I needed to use a hot veggie green beans with butter and sesame would be good.
