When I talked to my daughter J the other day she suggested that I start to post more of my own recipes. Sounds like a great idea but then I will have to pay attention when cooking. I don't know if any of you do the dash of this some of that style but that's pretty much what goes on here. In her honor however, here is my roast chicken and a story around it...
My husband and I met in a bar, there I said it. There was a seat open next to his, I sat down and we started talking about baseball. He is a Yankee's fan from New York and I a Mets fan from the same neck of the woods. We enjoyed each others company and chatted for quite a while (a few hours if truth be told). I was so interested in this fellow that I invited him over for dinner the next day. Now if you know me you know that was very brave of me, I grew up in the guys ask age but I guess it was the gin and tonic I had. He said yes and actually showed up! I made this roast chicken and you can take it from there. The original came from a friend I used to chat with on AOL who lives in Boston and had a wonderful Airedale named Lily. There was a group of us who all had dogs (which sometimes we would actually talk about) and we met in the Pet Dogs room, I don't know if it still exists but I met some amazing women on line some of whom I had the honor of actually meeting in person. They all helped me through my divorce and I like to think I helped them in ways too.
So here is the recipe that helped win Michael's heart (and his stomach).
1 whole chicken, giblets removed and washed
1 lemon cut in quarters
3 cloves of garlic peeled
1 medium onion quartered
3 sprigs fresh rosemary
salt and pepper
Heat oven to 350. Place chicken in oven safe dish, loosen skin on the top of the chicken (I just stick my finger under the skin and work it around until I get as much loose as I can) reserving one lemon quarter, alternating the order place the lemons, garlic and onions inside the chicken cavity until they are all in there. Take your rosemary and place it under the chicken skin. Squeeze the remaining lemon over the surface of the chicken sprinkle with salt and pepper and throw it in the oven .
Cook for about an hour or so. To check if the chicken is done, I like to cut between the thigh and breast. If its not pink then your chicken should be done.
I guess I could make gravy to go with this....hmmmmmmm.