Now I understand that mostpeople may reserve their moments of shock for the state of our State, the crumblinghousing market or the current divorce rate in the US, but not me. I am passionateabout REAL food and healthy living, especially when it involves children. Sowhen I saw this mother of four with TWO carts full of pretty much everythingyou can find in the frozen section of Costco, pizzas, chicken nuggets, corndogs, hot pockets, the list is endless AND boxes of the colossal bakery croissantsand muffins, most weighing in at over 600 calories and 40 grams of sugar perbaked item, I was not only shocked but saddened. Now I wasn’t coming from aplace of judgment, but more a place of wonder. So then the reflection set in,and I started to think does she know better? Does she understand how you feedyour children, especially when they’re young has a tremendous impact on theirbodies and minds for life? I thought of all of the nice ways I could approachher and ask her if she would like some shopping and cooking support, but alas Ichecked out and left Costco that Wednesday with the inspiration to provide aresource for those who want it. So here is my first public blog posted recipe Ihope you enjoy!I thought I would start with abasic staple in my home and probably one of my very favorite meals, classicroast chicken. Nothing says Sunday like the most perfect roasted chicken! Itis one thing my family has counted on for years. Every Sunday that it is at allfeasible you will find a whole chicken either snuggly roasting in my good olele creuset baker filling the house with its amazing succulent aroma, or youwill find one outside turning slowly for the most perfect golden finish on the rotisserie.This is Sunday at the Craines! The Craines Sunday Roast Chicken1 (4 to 5 pound) roasting chicken
Freshly ground black pepper
1 bunch fresh herbs (I like a mix of thyme and rosemary)
1 head garlic
1 tablespoon dried herbs de Provence
1 tablespoon olive oil
1) Preheatthe oven to 425 degrees F.
2) Remove the chicken giblets. You can save theneck if you want to make stock. I keep a freezer bag of necks in my freezerthen I throw them all in the pot on stock making day.
3) Rinsethe chicken inside and out. Remove any excess fat flaps and pat the outsidedry.
4) Sprinkle½ of the herbs de Provence and liberally salt and pepper the inside of thechicken. Lift the skin covering the breast and rub salt, pepper and the other ½of the herbs de Provence on the breasts. Stuff the cavity with a bunch of freshherbs, the lemon, and the garlic whole garlic.
5) Trussthe legs together with butchers twine and tuck the wing tips under the body ofthe chicken.
6) Brush the outside of the chicken with theolive oil and sprinkle again with salt and pepper.
7) Roastthe chicken for 1 1/2 hours, or until the juices run clear when you cut betweena leg and thigh. A meat thermometer should read 165 degrees when inserted intothe thickest part of the thigh avoiding the bone.
8) Donot touch the chicken, let it roast, you do not need to baste it at all. Removethe chicken to a platter and cover with aluminum foil for about 20 minutes.Slice the chicken onto a platter and serve.