Pot-Roasted Southwestern Chicken -- Beginner's Directions

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 cumin 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 salsa into the cavity and pour half over the chicken.

6. 6

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

7. 7

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

8. 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).

9. 9

   Suggestion -- serve over rice.

10. 10

    Pass shredded cheddar or jack cheese at the table.

11. 11

    Cornbread is a good too.

12. 12

    Suggestion -- For a vegetable I'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up and not be overwhelmed).

13. 13

    Refried beans would be authentic -- my family doesn't like them much but yours might.

* Per serving · 4 servings · Values may vary.