Here she is:
This was one of Dad's very typical dishes, and I asked Mom for the quick rundown of how he did it. He would always roast a chicken (or a pot roast, or a pork roast, etc.) in a little water and builloin with carrots and celery, hence the little veggie bath my bird is in. I used one of Giant's organic / antibiotic free, etc. fresh chickens. I stuffed in a few sprigs of rosemary fresh from my balcony and a bay leaf, and sprinkled some dried thyme around. I cooked it for an hour at 350 degrees.
The end result?
It probably could've used more cooking time, because some of the dark meat wasn't cooked through. The white meat in the breast was delicious, though, so that made me happy. :-)
The sad part of it? I have *terrible* knife skills, so my attempts at carving were pretty horrifying. At a few points I just switched to using my fingers -- all final vestiges of my former vegetarian self are now gone, with what I put that bird through... I still only ended up getting about 2/3 of the meat off.
I used the veggies as a side and then cooked up some white rice. Also using a Dad trick, I used the pan juice / drippings and mixed it with cornstarch to make a nice light gravy. *That* tasted like Dad used to make it.
So, I had one good meal out of this today and 2 more servings waiting in the fridge for later in the week. This was an interesting experiment... but until I get better with a knife I think I'll go back to buying my chicken in pieces.