Rosemary Chicken!

  Friday is the day we go out to dinner but not tonight!!!  It is just too cold to venture out.  Having a special meal at home with a warm fire, followed by an old classic movie sounds pretty appealing!

Today I want to share with you a recipe for Rosemary Chicken.  This is a perfect meal for a cold evening.  It will make your whole house smell wonderful.  It is from my dear friend Lee Ann who is an amazing cook.  Her recipes are quick to make, nutritious and very flavorful.  Perfect for a  busy day of crafting.

Brine Chicken (A step which takes some advanced planning but end result is well worth it)
1 cup salt dissolved in 1 gallon of water (12-24 hours)  You can add fresh herbs (like rosemary)if available.
4-5 lb. chicken (preferred free range and no hormones)

Rosemary Chicken
Salt cavity, fill with 3 sprigs of Rosemary, 2 heads of garlic(halved), 1 lemon(quartered).  Tie legs together.
Use a 4.5 liter dutch oven with lid for the oven.
Melt 4 Tbsp. of butter and baste chicken.  Salt and pepper.
Cut in quarters 8 large red potatoes
8 large carrots (3 inches long)
1 large onion cut in wedges
Opt. parsnips
Arrange the vegetables around the chicken.
Add additional extra virgin olive oil or grape seed oil to baste the vegetables.
Sprinkle salt, pepper, herbes de provence, or your favorite chicken seasoning, over vegetables and chicken.
Roast 1 and 3/4 hours covered at 450 degrees.
Remove vegetables after the first hour(if they are tender) and continue to roast chicken until it reaches 180 degrees internally  Reserve remaining broth for extra scrumptious flavor!
This dish makes 6-8 servings so invite some friends over or enjoy leftovers.  I used mine to make a pot of soup)

Cooking is a ministry, it nurtures the soul and blesses hearts as well as tummies.   It might be cold and dark outside but as for my home, it is warm, cozy and filled with love.

Thanks Lee Ann for sharing this recipe.

God Bless,
Bev