Posted on 06/09/2006 6:05:22 AM PDT by nckerr
Clean the chicken. Take all the giblets garbage out, trim the tail fat. Rinse it, insode and out, really really well. Pat dry with paper towels (don't use a dish cloth - salmonella and all.....). Season the bird, in side and out with salt and pepper. Chop the fresh herbs and mix with the olive oil and garlic. Seperate the skin from the breast and sort of stuff the mixture in there. Pat the remainder all over the outside of the bird. For extra pow, throw a few cloves in the cavity too. Roast it for about an hour, at 450 degrees, breast side up, until the juices run clear and the thermometer reads 180. Baste it every now and then while it's cooking. Let it sit for about 10 minutes before you carve it, otherwise all the juices will run out and the breasts will be dry.
Yum.
I beg to differ. I love canning tomato and apple sauces. There was no canning done in my house when I was growing up, though my grandmother did occassionally make jam or jelly. I'm self taught on canning, and didn't start doing it until I was in my 30s. I froze everything prior to that. Now I'm actually selling my own homemade jellies.
Buy the Joy of Cooking or even the red plaid Better Homes cookbook. Lots of great chicken recipes!!
Homemade jams are the best thing in this world.
You've got that right. I have a good friend that drives me absolutely nuts about not being able to cook. I told her that if it kills me, she will learn to cook this summer, before our girls go back to school in September.
I am suddenly starving and that's good because I've been down with a stomach virus for 2 days. :-(
I went to school in the 50s and 60s.I took a brown paper bag to school with me each day.Typically,it contained one(or two sandwiches),some fresh fruit,and something sweet.On fridays,the good sisters conducted"The Hot Dog Sale"to raise money for our parish,and(I think)to give us a break from the monotony of brown bagging it.There were some fat kids,but very few.I know times have changed,but......?
Agreed. The government knows better than us dumb parents. We should turn over our kids to the state and then they will be perfect in every way.
Sorry, I didn't mean to imply that people need to, or should have the government do their thinking for them. What I'm saying is, most people can't or won't think for themselves. Ideally, everyone would, and we'd all be better off for it. It is quite unfortunate that so many people turn to the gov't instead of me to make their decisions and run their lives. :)
My daughter has allot of chubby kids in her class. I was glad when she told me they stopped selling certain snacks at lunchtime. We have Diabetes and Heart Disease in our family so my kid knows about this and we always discuss this with her. My kids don't eat fast food and if they do it is a rare occasion. The problem is nobody cooks anymore. I know plenty of parents that have their kids doing 20 things after school, therefore they do not go home and cook a meal and eat. It is more important to brag that their kid has softball and then after that piano lessons in one night instead of getting home and feeding them. bla bla bla
I used to pour maple syrup on my Cap'n Crunch! : - O
We use the Joy of Cooking a lot. It's really a good cookbook. However, we probably have a least 75 cookbooks in our kitchen. We just can't help ourselves! My husband cooks his chickens in a Dutch oven. I never used one, but he does a lot of his cooking in it. Keeps chicken moist. And it's easy to use. He just read last night that diabetics are not supposed to eat red meat (his favorite by far), so I think we're going to be eating a lot more chicken.
The problem is that too many parents are abducating their responsibilities.
I'm shocked at how much people are willing to pay for home made jelly.........or any type of homemade item in general.
I love cooking from scratch. I will devote an entire weekend to cooking and fill the freezer. Then no matter what is going on, there is always something in the freezer for dinner, that is not full of preservatives.
The initial expense seems like a lot at one time, but when you break it down it comes out to practically pennies per meal.
That's what I don't get. My oldest is a little overweight. Just like his dad was at his age before he grew out of it at 13. He eats the good food we eat. He exercises as much as everyone else in the family. It frustrates him, since he tries. Then, he has his little brothers who eat through everything like a bunch of locusts and they ae still thin. Honestly, he doesn't know any kids who are overweight.
Banning something is pretty easy - it can be done with the stroke of a pen. Getting kids to move, on the other hand, well, that might force some district bureaucrats to move, too.
And they don't like that any more than kids do.
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Healthy People 2010
Hey this is FREE Republic not Peoples Republik
I have no argument with any of those steps, aside from perhaps specifying the size of the chicken in terms of cooking time. The instructions of 1 hour at 450 are good for a 4-5 lb. chicken. If it's larger, 20 min per pound.
My only quibble would be that I start at a high temp like 450 on a larger chicken, for 20 min or so, then turn it down to 400 for the rest of the time. I also use the olive oil for a "massage" for the bird, since I like a crisp, brown skin when it's done. :)
My husband has done a great imitation of Dr. Phil: "I'm an overweight, white guy, with a bad accent and I'm going to tell you how to lose weight."
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