Ingredients

The following ingredients have 4 Servings
  • 1 large whole chicken (6-8 pounds)
  • 1 large onion
  • 3-4 carrots
  • 2-3 celery ribs
  • 4-5 garlic cloves
  • Salt (pepper and dried oregano, to taste)

Instruction

  • Preheat your oven to 325°F
  • Cut the onion into 4 pieces and break the carrots and celery ribs into 2 to 3 pieces. Smash the garlic cloves with the side of a knife. Don't bother peeling your vegetables, that precaution won't be necessary.
  • Sprinkle a little bit of salt, pepper and dried oregano in the chicken's cavity, then stuff it with the onions, about half the carrots, celery and garlic.
  • Arrange the rest of the carrots, celery and garlic at the bottom of a 7 quart Dutch oven. Place your chicken over those vegetables and then sprinkle it generously with more salt, pepper and dried oregano.
  • Put the lid on and place your chicken in the oven for 4 to 5 hours, basting it every hour or so, until it's fall-off-the-bone tender and displays a nice golden skin.
  • Serve without delay.