Pot-Roasted Greek Chicken -- Beginner's Directions
- Ready In:
- 2hrs 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 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
directions
- 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).
- Set it into a small roaster or dutch oven that has a secure lid.
- Sprinkle half the garlic and half the oregano over the chicken.
- Put the other half of the seasonings into the cavity.
- 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).
- 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.
- 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).
- Suggestion -- Serve over plain rice, pilaf (try Recipe #213303 ), 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.
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RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina