Do you ever bite the bullet and roast a whole chicken? There's not much cause to do so these days since the supermarkets happily do that for us. But every once in awhile I love to make this from-scratch version of that bird in the bag so readily available at the market.
- Place the chicken in a large stew pot and cover with water.
- Toss in 2 sliced lemons.
- Plus, one full cup of crushed herbs just like Simon and Garfunkel suggested way back when ~ parsley, sage, rosemary, and thyme.
- And, 1/2 chopped yellow onion and a full clove, chopped, fresh garlic.
- Put the lid on this mess and let it percolate in the 'frig overnight.
* Now I know what you're thinking... 2 days of effort vs. 10 minutes in the checkout line at the supermarket. Is it worth it? Well, I can tell you it makes for one ultra-marvy Sunday Dinner. :)
** Cooking Sage differs from the ornamental sages popular in the garden. Look for Salvia officinalis - the flowers are edible, as well, and have a subtler flavor than the sage leaves.