Thank goodness, it’s Sunday. Sunday in the fall can only mean one thing – roast chicken! Golden, beautiful and just screaming of childhood memories. Many a Sunday we came home from Mass and sat down to a late afternoon supper of roasted chicken. The house was warm and filled with family. Cousins, aunts and uncles. People we weren’t really related to but called family anyway.
Category: Chicken Roasters
Orange and Spice and Everything Nice Roast Chicken
Don’t you just love the way cooking changes with the seasons? Sure, in the modern age, we aren’t necessarily limited to “seasonal” ingredients. You can get an apple or an orange any time of the year. It isn’t so much what we cook but how we cook that changes.
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Southwestern Roast Chicken to Spice Up Sundays
Hello beautiful Sunday. Today is the beginning of yet another wonderful week. What’s that you say? What makes this so great? We are alive! Every day is an opportunity to love and be loved. To show kindness and make a difference. Isn’t that reason enough to rejoice?
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Raspberry Balsamic Red Wine Roast Chicken
Is today Sunday? Oh how I love Sundays. Sundays are special. I keep saying this, but I want my Special Sundays back again. You know, when you get out the best of what you have, set the table just so and have a wonderful meal. Why is it that we tend to reserve “special” for company? I think I can manage one Sunday a month for us to feel special. What about you?
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Garlic Herb Butter Roasted Chicken
Happy Sunday Morning everyone! I love it when the Good Lord sees fit to bless me with another day. It’s important to remember to count your blessings, big and small. Just waking up in the morning is a blessing all its own.
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I’ve noticed something while strolling through the meat section of our local markets that I find amusing. From the well-stocked chain stores, to the mega box stores and every kind of market in between that there is a new kind of chicken to be had in the meat section. It’s a Spatchcock chicken. Some have been rubbed with seasonings, others have slices of citrus tucked around them, while still others are draped in herbs such as Rosemary and Thyme. All are twice the price per pound of a regular whole chicken. I really don’t think that little sprig of herb or some spice or slices of citrus are worth the asking price. So it must be the chicken, right? After all, it’s a Spatchcock chicken – a special breed, right? It must be. This new bred of chicken has no backbone so as to spread out flat on a Styrofoam tray.
Coq au Vin 01
When I first considered this post, I almost gave it the title “Classic” – and then I realized just how foolish “Classic” would be. Coq au Vin is such a diverse dish – regional differences, techniques and acceptable variances in ingredients. In my modest collection of recipes; I have 16 difference “Classic” recipes for Coq au Vin – including Julia Child’s famous presentation by which all others are compared. After all, it was Julia Child that brought the delights of true French cooking to America. I am sure my little collection of Coq au Vin recipes represent only a small fraction of the “Classic” renditions of Coq au Vin that abound. Each recipe is exquisite in its own right. (In case you haven’t guessed Coq au Vin 01 is the first Coq au Vin recipe in my continually growing collection).
Ina Garten’s Roasted Lemon Chicken with French Bread Croutons
As most of you know, Ina Garten is better knows by her Food Network show, The Barefoot Contessa. She regularly invites views, as though old friends, into her beautiful home in the Hamptons for good food and wonderful entertaining. Although not formally educated in the fine art of food techniques, she is as much a household name through her show, magazines and published works as Martha Steward or – dare I say – Julia Child. Who in their right mind would dare to tweak a Ina Garten creation?
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One-Dish Chicken Supper with Potatoes and Gravy
After Brother Dear’s passing in December 2014, his best friend from childhood created a group on Face Book for those of us that shared the same childhood memories, experiences and “rearing”. We all grew up in the same neighborhood, attended the same schools (for the most part) and shared the same childhood. I had always thought much of what I remembered about my childhood was viewed through Rose-colored glasses, and not necessarily the way it was. That is until this group began to share their memories. Now I realize there can be only two explanations – either we are all wearing the same Rose-Colored glasses or we had a wonderful childhood. I’d rather think it is the latter – that we truly had a magical childhood – one that allowed us to be children.
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Apple Stuffed Roast Chicken
Growing up, there were many things I remember that were “tradition” – something we just did, although I never knew why. Eating roasted chicken on Sundays was one such tradition. Unlike meals during the week, the big meal on Sundays was served earlier in the day, usually around two or three in the afternoon. Growing up in a big extended family, it was not unusual for cousins, uncles and aunts to gather together for Sunday dinner. Sundays were special. And so were roasted chickens.
Del Diavolo Pollo Alla Griglia – The Devil’s Grilled Chicken
Hi everyone. I wanted to take a moment to share a wonderful grilled chicken dish. This chicken can be cooked on the grill (best) or on rainy days, it can be broiled in the oven.
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Smokey Grilled Beer-Can Chicken with Cola Barbecue Sauce
I will never forget the first time I ever had Beer Can Chicken. I thought it was the wildest thing I had ever seen. We were at a backyard barbecue with good friends. I looked out onto the back patio, where the man of the house was checking on his smokey chicken. Oh my word – the chicken was standing up on the grill!. What in the world? I had to ask, what was supporting the chicken like that. Our friend smiled and said it was a can of beer. Seems he had been barbecuing chicken with a can of beer shoved into the cavity for years.
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Parsley, Sage, Rosemary and Thyme Roasted Chicken
Are you going to Scarborough Fair:
Parsley, sage, rosemary and thyme.
Remember me to one who lives there.
She once was a true love of mine.
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Roast Chicken with Cinnamon and Spice and Everything Nice
This is one of those recipes that had been on my menu planner several times, only to be removed, my head filling with second thoughts and fears. It was inspired by a quaint dish I had read about on Everyday French Chef. While I had yet to try a recipe from that site that I didn’t enjoy, the idea of Chicken with Cinnamon – I’ll admit it – I had my doubts. Finally, after much debate in my head, I decided to plunge forward and go for it. And go for it I did – daring to take the original recipe and go two steps further – doubling the amount of ground cinnamon while adding an entire cinnamon stick to the bird’s cavity.
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Chicken and Herb Dumplings
I love chicken and dumplings, especially on cold, wet winter nights. There’s something so down to earth and simple about sitting down to a big pot of chicken with an incredible broth, chunks of vegetables and steamy dumplings. It warms the soul and conjures up a wave of fond childhood memories. I remember a crowded kitchen bathed in yellow glow and a family gathered around the table. I can see my parents now, making sure there was plenty of cold milk and warm food on the table. It was a simple time, with simple needs. This simple dish brings it all back so vividly for me. Now mind you, my parents broth wasn’t so well seasoned as the one I serve today, and the dumpling recipe they used came from the back of box of Bisquick, but the essence of the meal remains.
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