Saturday, May 08, 2004

Roast Chicken

Our newest favorite dinnertime meal is a small roast chicken that we throw in the oven with anything and everything. I remember as a kid, my mother used to do roast chickens and turkeys all the time, but she would stuff the birds with bread stuffing because thats what we all loved. I always thought of roast chicken as having to be dry.

We don't make Mom's chicken here. After washing and drying the bird, I sea salt and pepper the whole thing, inside and out, then stuff the cavity with apples, and onions, and lemons or oranges. I drizzle the top of the bird with olive oil and then rub garlic, cayanne pepper, thyme and sage over the top. I add a bit of white wine to the roasting pan with baby carrots, more apples, potatoes and put the whole thing in the oven for 1 hour 45 minutes. The chicken is delicious.

Greg is sick and has a really bad sore throat, so I made mashed potatoes with butter, milk and garlic powder, salt and pepper to go along with it. We had the best steamed fiddle heads too. A little squirt of lemon on top and they are delicious.