Hi, hi, hi!
I’m up bright and early on this chilly Sunday morning. I started an 8-week photography class this past Wednesday and our first assignment is to buy a disposable camera and take 36 pictures with it… on film. Who does that anymore, right? lol The point is to force us to think about composition, balance, etc. without worrying about the technology part; and also to provide some distance between when the picture is snapped and when you get to look at it. A fresh set of eyes is good in many aspects of our lives 😀
So I will be braving the elements today because that’s the only time I’ll be able to catch daylight before this Wednesday. I may combine this experiment with some exercise while I’m at it. We’ll see 😉
In other exciting news – I roasted my first whole chicken last night!!! This past week was eat-out heavy and last night marked the first night of dinners in. I’m hoping we can make it for at least a week 😉 The best part was that we were spending some time in with a few old college friends. We haven’t seen them since our wedding and it was such a treat having them in town. So yeah, I am trying to come up with a go-to recipe repertoire for entertaining. For now I have two – goat cheese, pecan and date stuffed pork tenderloin (delicious but I’ve done it a million times already) and sweet-spicy glazed salmon (Pete and Erin hate fish so no go on this one). I heard that roasting a chicken is super easy so I thought it would be fun to give it a go. How does this look?
For my first roasted chicken ever, I consulted the Food Network – more specifically Barefoot Contessa’s recipe for the perfect roast chicken. Perfect chicken? That sounds pretty good to me! 😉
I stuffed the chicken with lemon halves, garlic halves (as per Ina’s recipe) + thyme and rosemary sprigs. For the veggies I cut up a pound of parsnips and almost a whole bag of baby carrots (all we had, I forgot to buy extra carrots by mistake) which I tossed with 1T of EVOO and S&P. Under the chicken they went. Oh I brushed the outside of the chicken with 1T of EVOO too Ok, now they went into the oven…. and 30 minutes later, a pound of small red potatoes cut in half and tossed with 1T of EVOO, S&P also joined the party. 😀 All together, an hour and a half later – we had dinner!! [Don’t forget to let it rest for 20 minutes!]
My carving skills left a lot to be desired, but we still had plenty of food.
Proud roasted chicken mama 😉
Let’s EAT! … and drink. I had 2 small glasses from this bottle. Not bad.
… and of course some chicken and LOTS of veggies! The chicken was nice and moist but the veggies stole the show for me. The parsnips and the carrots, especially. They caramelized and soaked up all the chicken juices. They tasted like melt-in-your mouth candy – SO amazing. We all loved them.
Mmm, veggies. My only regret is not doubling the amount of parsnips. I bought 2 lbs but then chickened out (hehe, no pun intended) that it would be an overload.
Yum, yum, yum. A little dessert after dinner was the perfect way to end the meal (more details on the dessert to come in the next post).
Happy Sunday! I’m off to get ready for my in-laws’ arrival. More entertaining. Love it! 😀
Have you ever roasted a chicken before? Any tricks of the trade you’d like to share here? I liked this recipe a lot but I think next time I’m going to try rubbing the chicken with herbs under the skin.