One time on Usenet, "Bob" > said:
> Michael wrote:
>
> > Very interesting read Leila. Thanks for posting the link. The recipes to
> > the right of the article are also interesting. I liked the pepper fried
> > rice and the penne. The other 2 were great also.
>
> I couldn't get to the recipes without subscribing (which I don't want to
> do). Would you please post them, especially the chicken in the pot recipe?

http://www.nytimes.com/2005/02/16/dining/161mrex.html

Recipe: Chicken in a Pot

Published: February 16, 2005

Time: About 90 minutes

1 large chicken, about 5 pounds, cleaned and trimmed
4 cups stock or water
1 large onion, whole and unpeeled
1/2 cup dried porcini mushrooms, optional
1/2 cup pearl barley
1 pound frozen chopped green beans
1/2 pound frozen corn
1/2 pound frozen diced carrots
4 tablespoons butter, more or less
Salt and pepper
Chopped fresh parsley leaves for garnish.

1. Put chicken in a large pot, and add enough stock and/or water to come
about halfway up its sides. Add onion and, if you're using them, the
mushrooms, and bring to boil over high heat. Partially cover, and adjust
heat so liquid simmers gently.
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2. After about 30 minutes add barley and continue to cook. The chicken
will be done about 30 minutes later. (Cut into it to make sure; the
juices will run clear, and there will be only a trace of pink at leg
joint.) Remove it to a platter and keep warm. Remove onion, and discard.

3. Add vegetables to pot, with butter and some salt and pepper, and
raise heat to high. Cook until mixture is thick and most of the visible
liquid gone. (If this happens before vegetables are tender, add some
water or stock and continue.) Carve chicken, and serve with vegetable
mixture. Garnish with parsley.

Yield: 6 servings.

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF