On a rainy, foggy day when the temperature never got higher than the mid-60s, the perfect supper was a whole chicken cooked with veggies on the stove top.
Fill the pot with water halfway up the chicken, then add seasonings such as salt, pepper, herbs, onion, garlic, and celery. After the chicken has been cooking for a while, add carrots along with more celery and onions and pop the top back on to let it continue cooking.
About 30 minutes from finish, I added quartered Yukon Gold potatoes, put the top back on, and let it finish cooking. The entire process took about two hours.
While the chicken was cooking, I chopped Roma tomatoes from the garden (4 cups) and added about 10 basil leaves, chopped, one clove garlic, minced, about two tablespoons minced red onion, one teaspoon olive oil, one tablespoon balsamic vinegar, and added salt and coarse-ground pepper. No cooking involved, and it makes a chunky tomato-basil salsa to use as topping on anything.
Voila! Sliced cucumbers in vinegar rounded out the goodness with watermelon and cantaloupe for dessert. Summer fruits and vegetables with a chicken in the pot ... yum.
Photos by Lynn R. Mitchell
August 19, 2012