Sunday, May 2, 2010

Sunday Roast Chicken

We've been through some hard times in the last couple years, mostly struggles with our business, that left us at different times, tired, discouraged, and less savory things.  Husband and I have nearly opposite skill sets, talents and abilities.  When it works, we create huge synergy.  When it doesn't, it can be disaster. 

But now, as things start looking better, and we start to re-evaluate our lives, we find that we are stronger for the experience and grateful for the little pleasures.  I'm not sure where we ever got so off track, but we are back, and better for it.  We certainly remembered that we knew how to make hard decisions.  And we knew how to be frugal.  My local store has stewing chickens for $.79 / lb every so often.  When they do, I stick a couple in the freezer.  This is a lot of food for the dollar.  And find me something more satisfying than sitting down to roast chicken on a Sunday night. 

Herb roasted chicken
2 small limes, washed well
2 garlic cloves
1/3 cup fresh oregano, cleaned, leaves removed from stems, and leaves finely chopped
1/4 thyme leaves, cleaned and picked
1 stewing/roasting chicken, washed well with soap and water, rinsed and dried ( pick off anything on the chicken that you don't want to eat)
2 T. butter, melted
1/2 t. coarse sea salt

Finely grate peel from one lime.  Juice that lime and compost what remains.  Slice one garlic clove and mince the other.  The minced garlic and butter goes in the juice. In the cleaned cavity, start stuffing the 2nd lime which has been quartered, the sliced garlic, and the oregano leaves. 

Slowly pour the butter/juice mixture over the chicken rubbing it with your hands and turning it to coat every part.  As Paula Deene say, "I believe in rubbing my meat, hee, hee." and I do too.  All jokes aside, I insist on taking the time to enjoy this process.  What is the hurry?  Pour any remaining liquid into the cavity.  Sprinkle the thyme leaves and salt over it all.

Once you are satisfied, set him in a roasting pan.  Place him in a 375 degree oven. Now, back outside to enjoy the yard. 

And my favorite gardening buddy.

Dash in for a bit to check the chicken.  The whole house smells lovely.  It will be done in approximately 1 1/2 hours or until a meat thermometer reads 170 and juices run clear.  Let stand for a few minutes before slicing. 

By the way, we are still eating salad with homemade ranch dressing from a previous post.  The difference is that the bunnies are getting full or the lettuce in the raised beds are growing faster than they can eat it.  We may actually get to eat some soon.

The beginning of a good evening.

Remember lifes important details.  And remember to enjoy them.


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