In article >, "cshenk" > wrote:
>Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
>on methods to make it. Not looking for ones where you cut the chicken to
>parts, nor dry rubs (my normal).
>
>Just poking about. Larder quite low on fresh veggies so we are down to head
>cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
>If I had more veggies, I might do a chicken soup.

Tie it inside a brown paper bag and roast it in a wood-fired oven!
(My grandmother did it like that for Sunday dinner [now "lunch"] back
in the days when roast chook was a special treat and a sirloin beef
roast was oh, hum. And the aroma had us all salivating by 12 noon. :-)

Cheers, Phred.

--
LID