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

1. 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).

2. 2

   Set it into a small roaster or dutch oven that has a secure lid.

3. 3

   Sprinkle half the Italian seasoning and half the garlic slivers over the chicken.

4. 4

   Put the other half of the seasonings into the cavity.

5. 5

   Put half the liquids into the cavity and pour half over the chicken.

6. 6

   You want to wash some but not all of the seasonings into the pan.

7. 7

   Cover and roast at 300 for 2-3 hours or at 250 for 3 hours.

8. 8

   You can remove the lid for the last half hour or so to get better browning.

9. 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).

10. 10

    Suggestion -- Serve over pasta and pass parmesan at the table.

11. 11

    Suggestion -- Complete the meal with grilled zuccini, breaded and fried zuccini, or flat, Italian beans that have been steamed or microwaved and some crusty, Italian bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.