Pot-roasted Greek Chicken -- Beginner's Directions

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 roasting chickens or 1 stew hen
• 1 garlic clove, crushed
• 1/2 teaspoon oregano
• 1 pinch dried mint
• 3 tablespoons lemon juice
• 1/2 cup chicken stock

Recipe

• 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 set it into a small roaster or dutch oven that has a secure lid.
• 3 sprinkle half the garlic and half the oregano over the chicken.
• 4 put the other half of the seasonings into the cavity.
• 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).
• 6 cover and roast at 300 for 2-3 hours or at 250 for 3 hours. you can remove the lid for the last half hour or so to get better browning.
• 7 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).
• 8 suggestion -- serve over plain rice, pilaf (try pilaf with summer squash ), or couscous. for a vegetable i'd go with a mixed green salad with olives and feta in it or a spinach salad. if i needed to use a hot veggie green beans with butter and sesame would be good.