4th Sunday Advent: For He So Loved the World

Today marks the last day of Advent Sundays, but not the end of the Advent Season. That will not end until Christmas and the birth of our Lord, Jesus Christ.

For He so loves the world doesn’t just pertain to His only begotten Son. There is but one God in three persons – Father, Son and Holy Spirit. For He so loved the world that He came down from heaven not as a God, but as a helpless, defenseless baby boy. God so loved the world that He came to us through His mother, Mary. He came to us because He loves us. The final Sunday of Advent is dedicated to God’s love for all His children everywhere.

ADVENT PRAYERS
Opening Prayer: Lord God, Lamb of God
Let Your blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.

Response: Let us go rejoicing to the house of the Lord.

As the first (purple) candle is lit
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord

Response: Now and forever. Amen.

As the second (purple) candle is lit
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace

Response: Now and forever. Amen.

As the third (pink) candle is lit
Prayer: Blessed are you, Lord; God of all creation.
Let our heats be glad as we wait in joyful hope
For the coming of our Lord
Give us a heart, O Lord, that seeks You always

Response: O Come, O Come, Emmanuel

As the forth (purple) candle is lit
Prayer: Rejoice, for God so loved the world
That He gave us His only Begotten Son
Blessed be the name of the Lord
Now and forever.

Response: Rejoice, Rejoice, Emmanuel

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Herb Seasoned Roast Chicken
1 cup Chicken Stock or as needed
Rosemary Sprigs, optional
1 (3 to 4 lb) Chicken Roaster
1 tablespoon Olive Oil or as needed
Seasoning Salt as needed
2 teaspoons Paprika
1 teaspoon Garlic Powder
2 teaspoons dried Thyme
1 teaspoon Italian Seasoning Blend
1/2 teaspoon Coarse Black Pepper
8 tablespoons Butter

Heat oven to 350-degrees. Place a rack in shallow roasting pan then pour enought chicken stock to fill bottom of pan a 1/2-inch deep to create a moist roasting environment. If desired scatter a few Rosemary sprigs into the pan for added flavor. Set aside.

Rinse chicken and cavity with cold water, pat dry with paper towel. Once dry oil the outside of the chicken well with olive oil. Sprinkle seasoning salt inside and out, set bird aside.

In a small bowl whisk together paprika, garlic powder, dried thyme, Italian seasoning blend and coarse black pepper. Sprinkle spice-herb mixture evenly over the outside of the chicken. Tie legs together, tuck wings under the breast.

Roast chicken, uncovered, in the heated oven for about 20 minutes per pound or until done; an hour to an hour 20 minutes depending upon size.

Once the chicken is roasting melt the butter. Baste chicken with butter every 30 minutes throughout the roasting.

Let chicken rest, tended, for abut 15 minutes before carving. If desired, brush with any remaining butter.

Note: If there is not enough room in the oven for the green bean casserole and the chicken, and there is no second oven available the chicken can be cooked in a large Electric Roasting Pan.

Oniony Green-Bean Casserole
1 (9 oz) bag frozen French-style Green Beans
1/4 White Onion
1 tablespoon Butter
3 tablespoon Breadcrumbs
1 (10 oz) can Cream of Mushroom Soup
1/4 cup Sour Cream
Black Pepper to taste

Cook green beans according to package directions. Drain well. While the green beans are cooking, cut a quarter section from the onion. Peel and dice. In a small saucepan melt butter, then sauté the onions until tender. Scatter breadcrumbs over the onions, remove from heat and set aside.

In a mixing bowl stir together the soup and sour cream. Stir in the beans. Transfer to a casserole dish. Sprinkle onion-breadcrumb mixture over the green beans.

Bake in the oven alongside the chicken during the last 30 minutes of roasting.

Classic Mashed Potatoes with Chicken Stock Gravy
Mashed Potatoes
8 medium Russet Potatoes
Kosher Salt to taste
1/2 cup Milk or as needed
4 tablespoons Butter
Black Pepper to taste

Peel and cut potatoes into 1-inch pieces. Place the cut potatoes into a large pot, cover with about 2 inches of water. Season with Kosher Salt; bring pot to a boil of medium-high heat. Reduce the heat to medium-low and gently boil potatoes until tender when pierced with a fork, about 15 to 20 minutes.

Tip: While the potatoes are cooking, make the gravy. Both will be done at about the same time.

Drain potatoes well in a colander. Return the potatoes to the pot; “dry” for a few minutes over low heat. Once the potatoes are “dried” mash with a potato masher or pass through a potato ricer in batched back into the warm pot.

While the potatoes are cooking, gently heat the milk in a small saucepan until ready to use. Cut the butter into small pieces and set aside.

Add the butter to to the warm milk; then gradually add the milk mixture to the potatoes, whipping constantly with a large spoon or whisk until the potatoes are smooth and creamy. Season with salt and pepper, transfer to a warmed serving dish.

Chicken Stock Gravy
1 Shallot
3 tablespoons Butter
3 tablespoons Flour
2 cups Chicken Stock
Salt to taste
Black Pepper to taste

Peel and mince the shallot in a small food processor until finely minced. Set aside.

In a skillet over medium-low heat melt the butter. Once the butter begins to foam add the shallot and sauté for about 2 or 3 minutes. Sprinkle flour over the tender buttery onions and continue to sauté until a light brown roux is created, about 4 minutes or so. While the roux deepens stir constantly to prevent burning.

Slowly stir in the chicken stock; bring to a boil. Lower heat; simmer for 20 minutes for the flavors to fully develop and the grave becomes deep and rich.

Season with salt and pepper to taste. The stock gravy can be strained to remove the onion for a smooth finish or serve as is for bolder flavor and texture.

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Light the Candles, say the blessings and enjoy this precious time with those we hold dear. May God bless you and keep you safe.

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Alleluia, alleluia.
The virgin shall conceive, and bear a son,
and they shall name him Emmanuel.
Alleluia, alleluia.