Roasted Chicken (AKA "Engagement" Chicken)
1 whole chicken (approx. 4 pounds)
1/2 cup fresh lemon juice, plus 3 whole lemons including 1 sliced for garnish
1 tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)
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Preparation
2) Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3) Prick 2 whole lemons three times in three different places on each with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
4) Put the chicken in the oven, lower the oven temperature to 350 degrees F, and roast, uncovered for 15 minutes.
5) Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180 degrees F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes for a stuffed chicken that is 4 pounds.
6) Let the chicken rest for 10 minutes before carving. And here's the secret: Pour the juices from the roasting pan on top of the sliced chicken&151;this is the "marry me juice." Garnish with fresh herbs and lemon slices.
Glamour girl tip:
Carving a bird takes a lot of practice, so don't expect it to be perfect on your first try. The most important thing is to have a sharp knife (preferably one made specifically for carving). Start by slicing the breasts, removing as much meat as possible, and then remove the legs and the wings (using kitchen shears work swell too). Don't worry if it looks messy; it will taste just as good.
Gramma Wyatt's Coffee Cake
(Posted on 4/1/11)
Preheat oven to 325. Grease and flour a 13x9 pan
In a separate bowl set aside 1/2 cup sugar, 2 tblspns cinnamon and 3/4 cup crushed walnuts (optional)
Ingredients:
1 box yellow cake mix
1 large box or 2 small instant vanilla pudding
1 tsp imitation vanilla
4 eggs
1/2 cup vegetable oil
1 cup water
Beat for 10 minutes with mixer, the batter will be thick. Pour 1/2 of the batter into the greased and floured cake pan, add 1/2 of the sugar/cinnamon using a teaspoon and stagger piles then use the other end of the spoon and swirl into the mixture. Pour the other half of batter and repeat. Sprinkle unused and/or extra cinnamon on top and bake at 325 for 55 min. Cake should stand in pan for about 30 mins before serving, but is always amazing when you eat it warm!
