Jan 18 - 24

I have to toot my own horn for a minute here. I'm really getting the hang of roasting chicken/turkey! My father-in-law came up with a method for his holiday turkeys that leaves the meat - both white and dark - melting in your mouth. I decided to apply a similar technique to our chicken this last week and it was perfect!

Low and slow is the key. I prepped 2 whole chickens by stuffing each with 1/2 a head of garlic (sliced in half horizontally), 1/2 a lemon and a couple of sprigs of fresh rosemary. The outsides were rubbed with olive oil and seasoned with kosher salt and fresh ground pepper. I added about 1 can of chicken broth to the pan, but I later discovered this probably wasn't necessary. Cover the roaster and bake at 275 or 300 for about 4 or 5 hours. They're not "presentation worthy" (i.e. no dark crispy skin), but the flavor and juiciness more than make up for it. Making 2 at a time also allows for plenty of leftovers for another day - bonus! We love having roasted root veggies along side the chicken as well. With 2 chickens in the roaster and a small oven, I have to cook the veggies separately, but it's all worth the work and the wait.

On to this week...

Fish Tacos (see "C's" comment from last week for recipe)

Bacon and Kale Minestra

Uptown Down-Home Chili

Loaded Baked Potatoes

Chicken Pasta with Raisins, Pine Nuts and Rosemary (using leftover roast chicken)

Shrimp and Veggie Stir Fry

Pizza