Jake's Cider Chicken

Cook this in a large pot to cover as much of the chicken with broth as possible, although you could probably use a large cast iron pan. First I turn on the stove then empty the can of cider into the pot, then add the herbs, and lemon juice. Next add the chicken. I crush the garlic cloves with a chef's knife after trimming them and toss them in whole (these are tasty little nuggets at the end). Toss in the vegetables last. I usually cook this at about 3 or 4 on my stove (a light simmer) for 45 minutes, turning once halfway through. I end up with a fairly watery but flavourful enough broth at the end which I do not reduce. I prefer to eat this "gumbo style" so I carve the chicken before I sit down to eat, and put it in a bowl filled with rice and drizzle the soupy broth on top of all that. Reducing the broth would probably yield decent results though. This dish would work OK with potatoes as instead of rice as well.