TJ's Sensational Chicken

6-8 chicken leg/thigh quarters
2 large lemons, ends removed and sliced into 1/4 inch rounds
1 large onion, sliced into 1/4 inch rounds and separated into rings
6 Tbsp butter
lots of salt and pepper (to taste)

Methodology:

I used my 4 quart covered corningware casserole dish. I placed the chicken in an even layer on the bottom of the dish. My two year-old dotted the top with pats of butter, the lemon rounds, and onion rings. She sprinkled a generous amount of salt and pepper on top. I covered the casserole dish and put it onto my gas range over a very low flame. The flame was so low that it did not rise above the edge of the burner where the gas comes out. The chicken cooked this way for about 5 hours. The house smelled wonderful and to my surprise the chicken had turned a medium brown, was falling off the bone and had produced a rich, dark, meaty broth that had the essence of buttery roasted chicken and lemon. I had big plans to make this chicken into salad for sandwiches, but it was so good right out of the pan that we consumed it as is over three meals. It reheated beautifully and the sauce was delicious over the Stuffing in a Pan. The stuffing recipe will appear soon!