Rabbit Weather

Chip doesn't have too much to say today...  a nice friend (she'll know who she is) gave him a coupon for Honey Nut Cheerios yesterday... solving his dilemma over the empty box.  It's "rabbit weather" so he's relaxing by the back door, taking in the scent of sweet basil just outside.

Although he doesn't eat chicken, Chip wanted me to share the roast chicken recipe I was making the other day.  He did like that dollop of herb butter that fell on him!

Herb Roasted Chicken with Apples & Onions

Slow roasting gives time for the flavors to blend and keeps the chicken really moist. 

1 whole chicken

1 apple chopped into pieces

1 onion, halved & quartered

Fresh herbs:  parsley, thyme, tarragon, sage or whatever you have in the garden

½ cup brandy

1 cup water

4 tbsp butter, softened

4 tbsp olive oil

Chop fresh herbs and mix well with butter & oil and salt & pepper to taste.  Set aside.

Salt & pepper inside of chicken and place in baking dish.  Stuff some of the apple & onion pieces inside the cavity along with a few sprigs of herbs.

With your fingers or a sharp knife, carefully lift the skin off the breast and legs of the chicken but do not remove.  Be careful not to tear the skin.  Rub the herb butter mix over the breast and legs underneath the skin. 

Pour the water & brandy in the baking dish and add the remainder of the apples & onions around the chicken. 

Slow roast in a 275F oven for 3 to 4 hours or until done.