roasted chicken

... for supper

 Most of my Wednesday mornings are spent rushing from here to there with Charlotte for violin and piano lessons; I have approximately two hours before Bible students arrive to clean my kitchen, do a moderate straightening of the house, and to prepare supper, because as soon as the Bible study is over and everyone leaves, we eat dinner and head out the door once again.

I try to prepare simple but nourishing meals on Wednesdays. Roasting a chicken meets the bill and is satisfyingly delicious, plus its aroma wafts through your house while it is cooking (promoting being at home).

Here is how I prepare a hen for roasting:

*I always use an organic hen, rinse and  pat it dry.
 
*Generously salt and pepper the cavity and then stuff the hen with celery (quartered pieces),

       onions(quartered pieces), garlic(whole), and fresh bunches  of parsley, sage,  rosemary and thyme

                     And while I am in the garden snipping those herbs, without a doubt I will be

                                  singing the song in my brain!                       

*Keep a small portion of the fresh herbs to chop and mix with olive oil, salt and freshly-cracked pepper.

* Carefully lift the skin from the breast of the chicken and rub this olive oil mixture over the  chicken,           

                               I slide my fingers as far as I can reach.                                                          

 *Use kitchen string to tie the chicken, start under the back, over the wings, cross over the breast, back under and around the legs, then tie string securely.

* Smear softened butter over entire outer skin and lavishly apply salt and pepper

*Bake 325 degrees for about 1 hour 20 minutes, check for doneness (165 degrees at thickest part of thigh)