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By THERESA REYNOLDS Rappahannock Staff Writcr
Even a chicken may be cooked on top of a woodburning stove if you’re note in a big hurry. This method for cookig is a good one to use even in the summer on your regular stove. It’s also a good way to cook a chicken when cold cooked chicken is needed for another recipe. This does require a surface hot enough to simmer liquid. (212 degrees)
Stove Top Chicken In a large iron pot or dutch oven heat three tablespoons olive oil or butter. Add three garlic cloves, chopped and two large onions, chopped. With fire burning hard, brown a whole (3-4 lb. or larger) chicken in the hot fat, turning so all sides brown. Remove chicken from pan onto another platter. De-glaze pan by adding a little brandy, red wine and water (or all water), stirring up pieces of garlic and onion from bottom. Use enough water or combination of liquids to cover about two inches of the pot. Protect browned chicken from falling apart by tying a piece of heavy twine around legs, crossing and tying wings to body. Put two or three canning rings in the bottom of the pot, add chicken, cover, season as desired and simmer until done (about 1V/i hours at steady simmer.) Add water to pot as needed.
To serve, cut chicken in pieces, arrange on platter, and pour pan juices over chicken.
This chicken smells wonderful while it simmers away on your stove. It can be varied, with fresh tarragon, dill or basil, or dried parsley and marjoram and extra garlic.
Reader Requests:
Readers have requested recipes used locally. Grateful Reader writes;
“Would you be so kind as to see whether Nature’s Foods will publish the recipe for the extraordinarily tasty tomato soup they serve? It was tilled with dill, I’m sure.”
This Spicy Tomato Soup is from the Moose wood Cookbook and, as Grateful Reader guessed, uses dill weed.
Spicy Tomato Soup
1 Vi cups minced onion
3 cloves crushed garlic
ITbs butter
lTbs butter
1 Tbs olive oil
1 tsp dill wee
'/s tsp. (or more) black pepper
2 lbs. crushed tomatoes, concentrated
2 cups stock or water, or six cups chopped canned tomatoes plus their liquid.
1 Tbs honey
I Tbs mayonnaise or sour cream
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