It is now in the “Dinner Rotation”…
Yesterday I installed a ceiling fan in our dining room. We have old knob and tube wiring, so there were two wires going to this junction box – both black. I’m not sure how much you know about wiring, but there is usually a white and a black wire. Let’s just say that I count myself lucky to be sitting here writing, and not unconscious on the dining room floor with Grady licking my face. And possibly taking a little nibble after a while, ’cause a dog’s gotta eat, ya know?
After installing the fan I rolled up my sleeves and roasted a chicken. Like that commercial says, I had roaster-phobia. But it was so easy! And it turned out moist and full of flavor. I also roasted some potatoes to go along with the succulent chicken. For “the green” we had peas. (At work, whenever I mention what I made for dinner the night before, a particular co-worker always asks me “And what was the green?”. Just because of her we had peas. )
It looks like it is on all fours, doing push-ups.
I modified Ina Garten’s roasted chicken recipe enough that I don’t feel bad calling this:
Chris2fer’s Excellent Lemon and Garlic Roasted Chicken
1 (3 to 4-pound) roasting chicken (serves 2 or 3)
Several Rosemary Sprigs
5 heads Garlic, peeled and cut in 1/2 crosswise
2 tablespoons butter
1/2 cup chicken stock
Spoonful of Flour
1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets (they should be in a little bag in the body). Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Place the chicken in a large roasting pan.
3. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the Rosemary, 1 Lemon (cut in half), and 2 cloves of Garlic.
4. Melt the Butter in the microwave (on low setting) with a few leaves of Rosemary in the bowl. Brush the outside of the chicken with the Butter and sprinkle with Salt and Pepper.
5. Cut 2 of the Lemons in quarters and scatter the quarters and remaining Garlic around the chicken.
6. Roast the Chicken for 1 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Yes, I know I roasted it upside down. It still turned out wonderful, so la-dee-dah to you. That’s right. I said it. La-Dee-Dah.
7. Transfer most of the juices from the chicken pan into another pan. Add about 1/2 cup of Chicken Stock. Bring to a simmer.
Mmm. Fatty goodness.
8. In a small bowl, mix warm water and the spoonful of Flour. Mix until smooth.
9. Add the flour to the simmering gravy. Stir constantly until thickened. Serve over the chicken.
I also had the Hub roughly cut up some potatoes, skins on. In a zip lock bag I mixed the potatoes, olive oil, garlic powder, and some Grill Seasoning (McCormick Grill Mates Montreal Chicken). I spread the potatoes on a cookie sheet and dotted them with butter. I just placed the pan in the oven with the chicken, and they were super crispy and wonderful when the chicken was done.
So yes, yesterday I was the epitome of getting stuff done. I wired up some sketchy electrical work, wrestled a ceiling fan into place, and made a roasted chicken dinner from scratch. All that after barely sleeping the night before and working all day at my grueling job.
OMG. I’m Martha Stewart.