Not only is today a Sunday (and that makes it special no matter what) it is also Corpus Christi Sunday. While Thursday was the actual feast day, today we celebrate the Mass.
Corpus Christi is Latin for “Body of Christ”. This Solemnity celebrated both the institution of the Holy Eucharist (in remembrance of Holy Thursday during Holy Week) and the Reap Presence of Christ in the most blessed sacrament. At the very core of Corpus Christi is the Catholic doctrine of the Real Presence.
On Corpus Christi Sunday not only is the Mass celebrated, but it is followed by a very public display of the Catholic Faith. Often throughout the procession route temporary alters are erected to display the Most Holy Eucharist and allow for a moment of deeply moving adoration.
When I was a girl growing up Processions and Public Displays of faith were far more common than they are today. Still, whenever possible I seek out these moment of unity within the Body of the Faithful. Nothing else can compare than to be among others who believe as you do, feeling both the presence of Christ and the Holy Spirit.
Blessed be every day the Lord has made. Blessed be His Holy Sundays. And blessed be His Presence in Heaven and on earth.
Roasted Skillet Chicken with Crisp Potatoes
3 lb Chicken Roaster
Kosher Salt to taste
1-1/2 lbs Russet Potatoes
1 tablespoon fresh Thyme Leaves
2 tablespoons Butter
2 tablespoons Olive Oil, divided
Fresh Black Pepper to taste
Favorite Dry Rub for Chicken
Pat chicken dry with paper towels and season generously with salt, inside and out.
Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Place an oven rack in the upper third of oven; set a 12-inch cast-iron skillet on rack. Heat the oven to 425-degrees.
While the oven warms, scrub potatoes. Thinly slice crosswise, place in a large bowl. Pluck thyme leaves from the sprigs, scatter over the potatoes. Melt butter, then drizzle both the melted butter and a tablespoon of olive oil over the potato slices. Season with salt and fresh pepper. Toss well to coat and mix together.
Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with 1/2 tablespoon of oil; sprinkle with dry rub. Drizzle remaining 1/2 tablespoon of olive oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155-degrees, about 50 minutes (remember the temperature will climb another 10 degrees as the chicken rests).
Remove from oven, tent and let rest for 10 to 15 minutes. Transfer chicken to a cutting board to carve. Serve with the crisp roasted potatoes and buttery corn. Enjoy!
The cup we use in the Lord’s Supper
And for which we give thanks to God;
When we drink from it
We are sharing in the blood of Christ.
And the bread we break; when we eat of it
We are sharing in the body of Christ
1 Corinthians 10:16
Welcome to Rosemarie's Kitchen 