Andy wrote:

> yourfriend said...
>
>
>>On Sat, 24 Jan 2009 16:36:54 -0800, "Theron" >
>>wrote:
>>
>>
>>>"Dave Bell" > wrote in message
>>
>>{snip}
>>
>>>>Any particular suggestions?
>>>>
>>>>Dave
>>>>
>>>>
>>>
>>>We frequently have Coq au Vin, one of the great dishes of the world.
>>
>>{snip}
>>
>>>Theron
>>
>>Coq au Vin is a great suggestion (add to my to-cook list),
>>along the same lines but a little simpler ...
>>
>>Toss chicken and a spices (say a nice italian blend) in a large bowl,
>>add wine & stir. You could cook this, after draining, within the hour
>>but I prefer leaving it, covered, in the fridge & stirring twice a day
>>for 2-3 days. Bake in the oven in cast iron then use the fond(?) to make
>>a sauce. Made a lot of this while away for school so I tend to call this
>>"college chicken"
>>
>>hth, your friend
>
>
>
> My most favorite baked chicken...
>
> http://allrecipes.com/Recipe/Maries-...ke/Detail.aspx

Im looking forward to trying the slow cooked chicken from yesterdays
"Americas Test Kitchen" it was a whole chicken, placed on a bed of
veggies (diced carrots, onions, celery) sprig of rosemary, salt &
pepper, and a few peeled whole cloves of garlic, placed in a deep pot,
covered with foil to keep in moisture and baked in 250 F oven for about
3 - 4 hours.

The resulting juices were then defatted and used for a sauce, 'au jus'
no thickening.

They did a similar thing with 4 pounds of onions, sliced, and baked in a
low oven for 3 hours and then on the stove top for another hour or so
while being stirred and iirc a bit of sherry was added and reduced to
nothing and the resulting onions used for French onion soup.
--
JL