When we think of Archangels by name, we tend to think of Michael – the warrior. Or of Gabriel – the messenger. Oddly enough, only one is called an Archangel in scripture, and that is Michael.
Gabriel is thought to be among the Archangels because of his association to Michael. While the title “Archangel” sounds very important, and high ranking, Archangels are second to the lowest of these heavenly beings. Angels are ranked lowest, just above man. Archangels command over all other low ranking angels, including guardian angels. In all, the Angelic Hierarchy or Choirs of Angels contains three branches, and within them are three divisions for a total of nine. Angels are in the Third Hierarchy: Principalities, Archangels and Angels.
In Tobit 12:15 Raphael reveals himself by name; an angel sent by God. Although the term Archangel is not used, it is implied. It is here that we learn there are seven such angels; all believed to be Archangels. Each of these angels has particular skills endowed to him in his service to God.
Raphael translates into “God Heals”. He is a divine healer. Tradition holds that it is Raphael who touches the waters in the Pool of Bethesda, transforming them into healing waters. This healing is not limited to physical ailments, but also in matters of the heart and soul of the broken or forlorn. Often the faithful call upon Raphael to protect them in times of travel, to reach their destination safely and in good spirits. In Catholic tradition, Raphael is the patron saint of travelers, the blind, healers and oddly enough matchmakers as he is credited with happy meetings.
It seems only fitting that on this, the Feast Day of the Archangel Raphael, that I share with you my recipe for Zesty Engagement Chicken. Enjoy.
Zesty Engagement Chicken
1 large Lemon
6 Garlic Cloves
1/ White Onion
1 (3 lb) Young Roasting Chicken
2/3 cup Zesty Italian Dressing, divided
1 tablespoon Olive Oil
1/ cup Chicken Stock
Heat oven to 400 degrees.
Cut lemon in to 4 wedges. Cut 1 wedge into four pieces. Peel garlic, leave whole. Cut onion in half, reserve half for another purpose. Cut remaining half in half again, peel and slice half, mince half. Rinse chicken inside and out, pat dry.
Gently pull skin away from chicken, then gently rub 1/3 cup of dressing onto meat under skin. Place 3 lemon wedges, minced onion and two whole garlic cloves inside chicken cavity. Tuck wings under the chicken, tie legs with kitchen twine.
Heat oil in large deep ovenproof skillet on medium-high heat. Place chicken, breast side up, in skillet. Brown underside of the chicken for just a few minutes. Remove from heat. Pour remaining 1/3 cup dressing over the skin. Add sliced onions. lemon pieces and remaining garlic to skillet. Prime the pan with about a quarter cup of chicken stock.
Roast in the heated oven for 1-1/4 hours to 1-1/2 hours or until chicken has reached 165-degrees.
Note: If skin begins to burn due to the oils in the dressing, tent bird loosely with foil and continue to roast.
Transfer chicken to a carving board; cover loosely with foil. Let stand 10 min. Meanwhile, pour meat juices from skillet through fine-mesh strainer into small bowl; discard strained solids. Skim off and discard fat from surface of strained juices. Carve chicken into serving pieces, arrange on the platter. Drizzle with cooking juices and serve.
This zesty chicken is delicious with Herb Angel Hair Pasta and Asparagus. Enjoy!
I take no pleasure in the death of the wicked man, says the Lord,
but rather in his conversion that he may live.
