Once the snow stopped, there was sleet. It’s not nearly as fun as snow is…in fact, it kinda hurts if you stand out in it too long. Luckily, I’ve heard that somewhere so I didn’t stay out in it much at all. Not enough for it to hurt, anyways. We didn’t loose any power so I was able to roast a chicken. I do have ice on the tree limbs which is making them hang down and hopefully, they’ll recover. I took some more picture this morning with all the icicles and such. Ice and water are very fascinating, what it can do. Its power, its beauty. Again, you can see all the pictures in my gallery. Take a look:
Okay, so this chicken I roasted was WAY yummy. First, I pre-heated the oven to 400 degrees. Then, here is the pictoral of the steps:
Wash the chicken and pat it dry with a paper towel. Place chicken in the roasting dish, cut up veggies and place in and around the chicken. The veggies I used were garlic, onion, carrots, and celery.
Actually, before I stuffed the veggies in the chicken, I made sure to season the cavity with fresh basil, sage, garlic, and chives. After the veggies went in, I seasoned the outside with sea salt, 2 dried bay leaves (those actually went inside as well), dried basil, dried rosemary, and dried thyme.
I also added some wine to the roasting dish.
I put the chicken in the 400 degree oven for 1 1/2 hours. Actually, at 45 minutes, I basted the chicken with its juices. It already looked yummy at that point!
45 minutes after that, it was ready. How did I know? The joints moved freely and the juices ran clear. Also, the little ready indicator had popped up. 😀
It was so good and there are plenty of left overs for lunches to come. It was really easy, too. Next time, I may add some of the orange salt Saucy Joe gave me and lemon slices to make it a citrus chicken. Ooh, or I could use bar-b-que seasonings and make it a bar-b-que chicken… The possibilities on this are endless!!