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Ingredients
- 4 lb chicken
- 1 onion, quartered
- 2 stalks celery
- 2 garlic cloves, peeled and sliced
- ½ cup water
- 4 TBS cooking olive oil
- Herbs
- Salt and pepper
Instructions
Place the onion, celery and garlic in the bottom of a steel, iron, aluminum or terra cotta pan. Cover with water (this will keep the vegetables from burning and give you chicken great flavors from the steam).
Rinse the chicken, pad dry, and sprinkle the cavity with salt and pepper. Place the herbs inside the cavity, and set the chicken on the bed of vegetables. Rub the chicken with the olive oil, and season with salt and pepper.
Bake for 1 hour (depending on your oven heat), with a small fire on the side (if your oven needs the heat). The moisture in the oven means that you do not need to baste. If your oven is too hot, cover the chicken with foil (or just the tips) to keep the skin from burning. Remove the foil for the last 10-15 minutes.
Prick the thigh with a fork -- if the juices run clear, the chicken is cooked. Transfer to a serving platter.
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Latest News
| Come and visit us at our showroom in Northmead, and we'll be only too happy to discuss your heating or entertaining needs. |
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Our Customers say
Just a note of thanks for our beautiful and functional new feature in our living room. Our new fireplace is admired by everyone who visits and loved by all the family, especially our pup 'Foxie'! I love that we get all the look of a log fire with a flick of a switch and none of the clean up afterwoods...not to mention the cleaner air for our asthmatic Cara. Thanks for your prompt and helpful service.
- Suzanne, Glenn, Matthew and Cara (and Foxie too!) from Wattlegrove, NSW |
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