Down to hEarth

 I just have to write this down... because... wow... I went to roast a chicken in my dutch oven soup pot. I spatchcocked the chicken to save some time - and also because I could then make stock with the backbone and bits. With my handy-dandy new poultry shears, it was super easy, by the way. Feeling a bit lazy but also wanting to keep the chicken up out of the juices (fat) that would accumulate in the bottom of the pot - I sliced a whole onion into big thick rings, laying them on the bottom. In went the chicken, olive oil, garlic salt/pepper and - zatar spice.  Oven was at 350 with lid for about 30 minutes. I checked the temperature, removing the lid and left to roast another 15-20. The chicken was good - but the stuff in the bottom of that pot was pure gold. Caramelized onions, juices and fats from the chicken and spices. I added back in the raw back bone, water, loosely chopped up some celery and a few heads of garlic - and set to simmer. Those caramelized onions crafted su...