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.

I tried an interesting chicken recipe that I cam across in a magazine a
few years ago, and it was delicious. Salt and pepper the chicken inside
and out and rub the outside with a bit of olive oil. Stick a quarter
lemon and two garlic cloves into the cavity. Place it on a rack in a pan
with about 1/4 inch of water and cook it at 425 for about an hour and a
quarter. Remove the lemon and garlic and crush them into the pan
juices. Tent the chicken with foil while you cook the sauce down. Cut
into serving pieces and serve with the sauce. It is fast and easy, and
it is delicious.