Hello beautiful Sunday. Today is the beginning of yet another wonderful week. What’s that you say? What makes this so great? We are alive! Every day is an opportunity to love and be loved. To show kindness and make a difference. Isn’t that reason enough to rejoice?
Today is also Grandparent’s Day. If you are the grandparent – it’s your day! If you are the grandchild, today is your day to show your grandparents how truly special they are. I grew up without grandparents nearby. Family, generational extensions, are so very important. We can learn a great deal about ourselves from the past. And the keepers of the past aren’t our parents, no the real secrets are in the hearts of our grandparents.
If you don’t have grandparents nearby, maybe you can adopt some. Think of all those people tucked away in a home someplace without any visitors. Maybe we can start a movement – Adopt a Grandma or Grandpa program. Bring some old traditions into your home. It’s good for the heart and comforts the soul.
I like the tradition of a Sunday Roast Chicken. Who said it need be boring or ordinary or bland? I love southwestern cooking. Yeah, a different kind of Sunday Roast Chicken. And let’s invite our grandparents – even if that invitation is only in our hearts.
Southwestern Roast Chicken
3 lb Chicken Roaster, giblets removed
Salt to taste
Pepper to taste
1/2 small onion, cut into quarters
3 sprigs Cilantro
1 tablespoon Cumin
1 tablespoon Mexican Chili Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
3 tablespoons olive oil
3 tablespoons minced Cilantro
1 cup Chicken Stock
Place the oven rack in the lower third of the oven, and heat the oven to 400 degrees.
Remove any giblets from the chicken. Rinse the chicken inside and out. Pat dry with a paper towel. Place the chicken, breast side up, on a rack in a roasting pan.
Season the cavity of the chicken with salt and pepper.
Quarter the onion, and place the onion along with cilantro sprigs into the cavity.
In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Set paste mixture aside. Mince 3 tablespoons of fresh cilantro, and stir into the seasoned paste. Set aside.
With clean hands, gently loosen and lift the skin from the breasts, thighs and drumsticks. Spread the cumin mixture evenly under the skin, leaving a small pocket for air. This will allow the skin to get extra crisp.
Tie together the legs and tuck the wings under the chicken. Roast the chicken for 30 minutes for skin to crisp.
Remove from oven, add chicken stock to the pan. Reduce the oven temperature to 350 degrees. Continue to roast the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees, about 45 to 50 minutes longer.
Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan.
Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving.
Remove the onions and cilantro from the cavity. Carve and serve.
Serving Suggestions: Cajun Roasted Potatoes and Cob Corn