I saw Rachel Ray and Sara Moulton discussing it’s benefits the other day on Rachel’s show but neither of them really knew much about this method of cooking. It inspired me to blog this for you, so you too can try this ancient , healthful method of cooking. It’s a great tool for these cold winter days and it makes dinner very easy. Once you fill the pot and cover it, you just leave it alone for about an hour. The aromas from the herbs will fill your home, take you back into the kitchen just in time to open the lid (with 2 heavy gloves) and away from your face, and then continue to roast it uncovered another 10 or so minutes till bird is crisp and brown. Then you serve with veggies, I recommend de-fatting if necessary. I sometimes puree the veggies with the broth to thicken the gravy which is extra flavorful with the addition of roasted garlic and butternut squash.