1 whole chicken, between 4 and 5 pounds
1 lemon
2 tablespoons garlic powder
1/2 cup tamari
1/2 cup water
2 onions, peeled and quartered

Preheat oven to 350 degrees. Place chicken in a heavy-bottomed baking dish big enough for onions to sit around bird. Squeeze lemon over the top of the chicken, season with garlic powder and add tamari and water to the bottom of the pan. Place onions around chicken and place in oven on lower rack. Baste the chicken every 15 minutes and cook for three hours. Allow to rest for 10 minutes before serving and do so alongside stuffing enhanced with onions from pan, followed with a salad.


5 cups of bread cut into 1-inch cubes, crusts left on
1/2 stick salted butter
2 cups celery, roughly chopped
3 cloves garlic, diced finely
2 cups parsley, leaves picked from stem
Black pepper

Preheat oven to 350 degrees. In a large saute pan set over medium-high heat melt the butter then add the bread. Toast on all sides, tossing frequently to attain even coloring. Once the bread is evenly toasted, about five minutes, add to a large mixing bowl with the celery and garlic. Toss well and place in a baking dish or casserole. Bake for 35 minutes, adding water from time to time to keep the stuffing moist. Remove from oven and allow to cool for five minutes. Return the stuffing to a mixing bowl, add parsley leaves, fresh ground pepper and onions from chicken dish. Check for salt and add as needed, serve hot.

This recipe first appeared with this article.