Pot-roasted Southwestern Chicken -- Beginner's Directions

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 roasting chickens or 1 stew hen
• 1/2 teaspoon cumin
• 2 garlic cloves, slivered
• 1 (16 ounce) jar medium salsa (can substitute a can of tomatoes with green chilis or you can use mild or hot salsa according to you)
• 3 -4 leaves cilantro, . (optional ( i dislike cilantro myself. but its an important part of the southwestern flavor-set so i)

Recipe

• 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 set it into a small roaster or dutch oven that has a secure lid.
• 3 sprinkle half the cumin and half the garlic slivers over the chicken.
• 4 put the other half of the seasonings into the cavity.
• 5 put half the salsa into the cavity and pour half over the chicken.
• 6 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.
• 7 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).
• 8 suggestion -- serve over rice. pass shredded cheddar or jack cheese at the table. cornbread is a good too.
• 9 suggestion -- for a vegetable i'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up and not be overwhelmed). refried beans would be authentic -- my family doesn't like them much but yours might.