Whole Chicken with adjustments

I made the recipe my mom posted "Fall-off-the-bone" for the second time last night, but I tweaked it slightly... I only used 1 cup of stock and didn't have any lemon juice, but I thought it was still delicious all the same!

I also added the steamer rack in, after browning the breast side, so that it would be easier to get the finished chicken out of the pot. Which helped immensely—unless someone has a suggestion of another way to get the cooked chicken out of there.

(My chicken getting browned, breast-side down. Notice the timer I set to remind me to flip it)

Artisan Bread made SUPER EASY

It cost about .33 cents for the 3 loaves of bread, and it is so easy to make.
I usually end up eating one and giving the other 2 away...always a hit!

Ingredients:              1.5 T yeast
3 c warm water         1.5 T kosher salt

6.5 C flour

Cornmeal
Cup of ice water (while cooking)

Combine in bowl water (warm not hot), salt and yeast (UL).

Stir in flour with spoon (UR) do not knead.

Cover with plastic & towel 2 to 3 hours. (LL).

Divide into 3 equal parts.

 Take first one "cloaking" with flour, 

turning under edges to make round loaf (LR).

Place loaves to rise on peel that has been dusted with cornmeal (UL).

Let them rise 40 minutes (under towel)

Meantime, turn oven on 450 degrees to preheat with baking stone in
 the middle rack of the oven. 

After 40 minutes, dust each loaf with more flour and score the tops with
 designer cuts (UR).

Transfer bread off of peel onto hot stone in oven (with a "jerking motion")
Throw one cup of water (with a few ice cubes) into the oven and close doors.(*)
Bake for 30 minutes, then remove when bread crusty golden.
   *Do not open the door before 15 minutes have passed because the steam
is making the bread rise. Let cool completely, then bag.