Poule au pot

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.