MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tax Day Chicken In Every Pot
 Categories: Poultry, Herbs
      Yield: 4 Servings
 
      4 lb Free range chicken
      2 lg Garlic cloves; pressed
      2 sl Lemon; seeded
      1 tb Fresh thyme
      1 tb Purple sage
      1 tb Rosemary needles
           Salt & Ground pepper

MMMMM-------------------------VEGETABLES------------------------------
      4 md Potatoes; peeled, lg chunks
      4 lg Carrots; scraped, 2" chunks
      8 sm Onions; peeled, trimmed
 
  Ah, April 15th....the day taxes are due to be filed
  here in the US of A. I filed my taxes asap since I
  would be opening up my wallet to receive and not give.
  But this is a day we are reminded of just how much
  we're turning over to the government and just where
  it's going. In 1928 during the campaign for Herbert
  Hoover, "a chicken in every pot and a car in every
  garage" was promised by the his campaign. Oh my, how
  times have changed, or not.
  
  The Great Depression of 1929 soon followed. Being
  optimistic, we want comfort food. I made my chicken
  and felt lucky to have it as this tax day came. The
  spring weather has brightened up my herbs growing
  outside, so I added some fresh thyme, purple sage,
  and rosemary to my chicken. I tuck these underneath
  the skin along with some lemon slices and garlic, so
  that they slowly flavor the chicken as it roasts.
  
  Adding potatoes, carrots and onions to the roasting
  pan just brings it all back home.
  
  Take a free range, organic chicken and rub 2 lg cloves
  of garlic that have been put through a garlic press
  under the breast skin. Then stuff a small handful of
  fresh thyme, sage, rosemary, and 2 lemon slices under
  the skin.
  
  Add some cut up vegetables of your choice alongside
  the chicken. A fresh grinding of pepper and a sprinkle
  of sea salt make it ready to roast at 350°F/175°C, for
  about one and a half hours, or until the legs jiggle
  freely (no jokes here!).
  
  Stir the vegetables often while roasting so they don't
  get too crisp on one side. Serve a lemon slice and some
  fresh herbs with each portion and enjoy your Chicken in
  Every Pot
  
  The Car in Your Garage is on you!
  
  Written by Diane McMeen
  
  http://en.petitchef.com
  
  Uncle Dirty Dave's Archives
 
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