Old Fashioned One Pot Chicken

Ingredients
1 each Rosie Whole Organic Fryer Chicken
1 each Lemon, zest and squeeze juice
2 each Cloves of Garlic, minced
1 teaspoon Kosher or sea salt
1 tablespoon Fresh rosemary, minced
1/2 tablespoon Fresh thyme, minced
2 tablespoons Fresh flat leaf parsley
1 teaspoon Fresh ground black pepper
1/4 cup White wine
1 cup Chicken stock
1 lb Red potatoes, cut in half
1 lb Carrots, peeled & cut in
2 inch pieces

Method
1. Soak terra cotta lid for 20 minutes; this creates steam while cooking in the oven and keeps your food moist.
2. Remove Chicken liver and neck from chicken and rinse bird under cold water.
3. In Berndes pot, mix together lemon zest, garlic, salt, pepper, rosemary, thyme, and parsley. Add chicken to pot and rub mixture outside and inside the bird.
4. Add white wine and stock, chicken neck and liver to pot, cover with soaked lid and place pot in cold oven. Turn heat to 350 degrees and cook chicken for 1hour. Remove pot from oven, add potatoes and carrots to pot cover and cook an additional hour.
5. Remove chicken from pot and cut into bite size pieces, place on plate and spoon carrots, potatoes, and broth over the top. Garnish plates with rosemary sprig and served with crusty fresh bread.

Wine Suggestion: Isabel Sauvignon Blanc, Yalumba Viognier

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