Christ is King

In the Western World of the Catholic Church, as in most all of the Protestant churches, today is recognized as Christ the King Sunday. The Latin Rite of the Catholic Faith celebrated Christ the King Sunday on October 29, the last Sunday before All Saints.

Why are there two different dates within the Catholic Church? The Latin Rite adheres to traditions, Gospel readings, and doctrines of the Church prior to the changes made under Vatican II. Their women generally are veiled, many do not eat meat on Fridays, the Priest faces the Tabernacle, and not the congregation. Communion is received on the tongue. These are but a few of the outward differences. Hubby and I straddle the two, as I am veiled; we do not eat meat on Fridays and take Communion on the tongue as well, kneeling whenever possible. I truly love our parish, our Pastor and our Bishop because both forms of worship are allowed without condemnation or pressure to accept one over the other. Since we attend the Roman Rite, when it comes to the feasts; we abide by those observed in the West while including some from the Latin observations such as Ember Days.

The origins of this feast day stem from Cyril of Alexandria, the Patriarch of Alexandria from 412 to 444. Cyril is counted among the Church Fathers as well as Doctors of the Faith. He wrote “Christ has dominion over all creatures, a dominion not seized by violence nor usurped, but His by essence and by nature.” The Feast of Christ the King also has eschatological dimensions, pointing to the end times when the Kingdom of Jesus will be established in all its fullness throughout the world. Next Sunday Advent begins, as the Church anticipates both the birth and the second coming of Jesus Christ.

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Roast Chicken with Grand Marnier Glaze
Roast Chicken
1 Orange
1 Yellow Onions
1 (6 lb) Chicken Roaster
1/4 cup Olive Oil
Kosher Salt to taste
Black Pepper to taste
2 teaspoons dried crunched Rosemary
Fresh Rosemary Sprigs for garnish

Grand Marnier Glaze
4 tablespoons Butter
2 tablespoon Whole Grain Mustard
4 tablespoons Honey
2 tablespoons Apricot Jam
4 tablespoons Grand Marnier

Heat oven to 400 degrees. Place a rack inside a roasting pan for the chicken, set aside.

Cut orange into eight sections without removing peel. Peel onion, cut into wedges and break apart.

Remove neck or giblets from the chicken cavity. Rise bird inside and out with water; pat dry. Rub chicken with olive oil; season with salt, black pepper and rosemary. Place 4 orange sections and some slivers inside the chicken. Tuck wings under the breast, tie the legs together, then place chicken in the prepared roasting pan. Scatter remaining oranges and onions around the bird.

Place chicken in the hot oven to roast for 30 minutes. Without opening the oven door, reduce heat to 350-degrees. Continue to roast chicken for another hour undisturbed.

While the bird is roasting, make the glaze.

In a saucepan over medium heat, melt butter. Whisk in mustard, honey and apricot jam as the butter melts. Bring to a bubble. Remove fro heat, add Grand Marnier. Whisk to incorporate. Set glaze aside until ready to use.

When the chicken has roasted at the lower temperature for 60 minutes, pour the glaze over the chicken. Lower oven temperature to 325, continue to roast for 20 minutes or until chicken is cooked through and juices run clear.

Remove chicken from the oven, tent and let rest for 10 minutes for the juices to settle. Carve chicken on a cutting board. Arrange chicken on a platter. Serve and enjoy.

This sweet yet succulently moist chicken pairs nicely with a Rice Pilaf and Oven Roasted Asparagus.

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Blessed is he who comes in the name of the Lord!
Blessed is the kingdom of our father David that is to come!