Doug from Manassas sent me this image, stating that this was the
dish to serve on this snowy evening. I envy him and his family while
they tuck in to this pot of comfort. The chicken, an Empire Kosher
bird I'm almost positive, has cooked slow and long in the juices
created by the carrots, celery, pearl onions, potatoes, and
anything else he's not let me in on which lurks in the depths of that
crock. It appears as though they created a seal between the pot
and the lid with some sort of pastry; very French, Hoovs. I bet if
you took a potato masher and pressed directly down on that fowl,
the meat would completely separate from the carcass. This is the
kind of food that pleases the soul. Take a piece of crusty, chewy
baguette and sop up that broth. Good job, Doug.
I hope they ate the crust around the edge.