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

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 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.