April 15, is Tax Day. From its beginnings the United States raised
revenue. Whiskey and tobacco taxes provided much of the governmentΓÇÖs
early revenue. But, financing the Revolutionary War was expensive and
the young United States struggled to raise funds from the thirteen
states:

Resolved, That these United States be called on to pay in their
respective quotas of fifteen millions of dollars in the year 1779, and
of six millions of dollars annually for 18 years from and after the year
1779, as a fund for sinking the emissions and loans of these United
States to the 31st day of December, 1778, inclusive.

Prior to 1955 Tax Day was March 15 (AKA the Ides of March)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tax Day Chicken In Every Pot
Categories: Poultry, Herbs
Yield: 4 Servings

4 lb Free range chicken
2 lg Garlic cloves; pressed
2 sl Lemon; seeded
1 tb Fresh thyme
1 tb Purple sage
1 tb Rosemary needles
Salt & Ground pepper

MMMMM-------------------------VEGETABLES------------------------------
4 md Potatoes; peeled, lg chunks
4 lg Carrots; scraped, 2" chunks
8 sm Onions; peeled, trimmed

Ah, April 15th....the day taxes are due to be filed
here in the US of A. I filed my taxes asap since I
would be opening up my wallet to receive and not give.
But this is a day we are reminded of just how much
we're turning over to the government and just where
it's going. In 1928 during the campaign for Herbert
Hoover, "a chicken in every pot and a car in every
garage" was promised by the his campaign. Oh my, how
times have changed, or not.

The Great Depression of 1929 soon followed. Being
optimistic, we want comfort food. I made my chicken
and felt lucky to have it as this tax day came. The
spring weather has brightened up my herbs growing
outside, so I added some fresh thyme, purple sage,
and rosemary to my chicken. I tuck these underneath
the skin along with some lemon slices and garlic, so
that they slowly flavor the chicken as it roasts.

Adding potatoes, carrots and onions to the roasting
pan just brings it all back home.

Take a free range, organic chicken and rub 2 lg cloves
of garlic that have been put through a garlic press
under the breast skin. Then stuff a small handful of
fresh thyme, sage, rosemary, and 2 lemon slices under
the skin.

Add some cut up vegetables of your choice alongside
the chicken. A fresh grinding of pepper and a sprinkle
of sea salt make it ready to roast at 350§F/175§C, for
about one and a half hours, or until the legs jiggle
freely (no jokes here!).

Stir the vegetables often while roasting so they don't
get too crisp on one side. Serve a lemon slice and some
fresh herbs with each portion and enjoy your Chicken in
Every Pot

The Car in Your Garage is on you!

Written by Diane McMeen

http://en.petitchef.com

Uncle Dirty Dave's Archives

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... The income tax has made more liars out of the American people than golf has
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)