Roast Chicken

  

Step one on how to roast a chicken: 

Own a Crock Pot.

CROCK POT CROCK POT CROCK POT!!!

This is crucial if you want a great and easy and efficient way to cook.  You can stick stuff in it; and as long as there's sufficient liquid, you can let it cook all day, while you're at work; and it's so easy it is even fun.  Also, there is no need to heat up the whole house with the oven on or spend your time inhaling hot steam from a pot on the stove-top; all just for a simple batch of chili.

So far, we've had great success in cooking meats and poultry in our Crock Pot.  The best thing to do is to grease the inside of the pot-insert (butter/oil/lard - your preference), plop down a hunk o' meat (a small bird, a pork butt, a slice of beef) and top it off with your favorite herbs, spices, onions; and add some liquid.  About a half-cup of water or stock will moisten your bit of meat and keep the edges from drying out to burntness.

Today's bird is covered with wedges of onion, copious amounts of whole garlic cloves; and the time-honored "Scarborough Fair" blend of parsley, sage, rosemary and thyme.  All herbs in this recipe were home-grown, of course!  We hope that we can someday say the same for our chicken.

Step two in roasting a chicken:  grease the inside of the pot.

Step three:  fill with a chicken, fresh herbs, onion & garlic, salt & pep and chicken stock.

Step four:  set on "low" to cook all day

Step five:  pull it out, slice and enjoy!

It is possible for us to elaborate all day about the endless potential and advantages of crockery cookery, but we will save that for another time.

Thanks for joining us!

G & K