Pentecost Sunday is the last day of the Easter Season. Tomorrow we begin second phase of Ordinary Times. The Church calendar begins on the First Sunday of Advent, four Sundays before Christmas. Advent Season marks the start of a new Church year and is the first Major Season of the cycle. It is followed by Christmas, the second Major Season. The third is Lent, and the last of the four seasons is Easter. Between the Major Seasons are Ordinary Times.
The Easter Season ends today, with Pentecost. You would think Easter ended with Ascension Thursday. That would make sense. But there was one more divine event – Pentecost. Forty days after Easter Sunday, Christ ascended into heaven. Ten days later, on Pentecost Sunday, the Holy Spirit descended upon the Apostles. The descent of the Holy Spirit ushered in a new era for the people of God.
“When the day of Pentecost came, they were all together in one place. Suddenly a sound like the blowing of a violent wind came from heaven and filled the whole house where they were sitting. They saw what seemed to be tongues of fire that separated and came to rest on each of them. All of them were filled with the Holy Spirit and began to speak in other tongues as the Spirit enabled them.”
Lord, send out your spirit and renew the face of the earth. Come, Holy Spirit, fill the hearts of the faithful and ignite within us the fire of your love. Alleluia.
Family suppers should always be special. And on a day such as this, it should be extra special. Have a blessed Sunday everyone!
Roast Garlic-Herb Chicken with Pan Dripping Gravy
3-1/2 lb Roasting Chicken
4 Garlic Cloves, minced
2 teaspoon Rosemary
1 tablespoon Paprika
1 teaspoon Marjoram
1 teaspoon Basil
1 teaspoon Parsley
1 teaspoon Tarragon
2 tablespoon Olive Oil
Salt to taste
Black Pepper to taste
Heat oven to 425 degrees. Rinse chicken inside and out, pat dry and set aside.
Peel and finely mince garlic. Place in a small bowl, set aside. Strip rosemary needles from sprigs, mince needles and add to the bowl. Add paprika, marjoram, basil, parsley and tarragon. Add olive oil, mix well with a fork. Season with salt and pepper, set aside.
Beginning at the neck, using finger tips, gently loosen skin from the breast, legs and thighs. Gently pat the skin in place, then rub the skin of the entire bird with the herb seasoned oil.
Tuck wing dips under the body, tie legs together and place bird on a rack inside a roasting pan.
Place chicken in the oven, immediately reduce heat to 350 degrees. Roast bird for about 1 hour 15 minutes undisturbed. Check temperature with an instant-read thermometer at the thickest part of the breast away from the bone.
Note: At 170 degrees with clear juices the chicken is done.
Remove from the oven, transfer to a platter and tent to keep warm. Let bird rest for 10 minutes.
Pan Dripping Gravy
3/4 cup Chicken Stock
1/4 cup White Wine
1-1/2 tablespoon Flour
Pour pan drippings from the roasting pan into a saucepan. Skim off any fat.
While the roasting pan is still hot from the oven, add stock and wine to the roasting pan to deglaze, scraping up any browned bits. Set aside.
Place saucepan on the stovetop over medium heat. Add flour, cook, stirring, until flour begins to brown, about 2 minutes. Add the stock mixture from the roasting pan to the saucepan. Bring to a boil, cook until reduced to desired gravy consistency, about 8 minutes. Season with salt and pepper, pour gravy into a warmed sauceboat.
To serve, carve chicken. Pass the gravy at the table. Serve with your favorite sides and enjoy.