Good news! My oven spontaneously started working again. A couple of nights ago, I reported that the electronic buttons suddenly did not work, so I could not roast the 2 chickens I had purchased. I ended up braising one of the chickens, and still had one left. Today, I thought I would just try again to see if the electronic buttons would work, and was happy to see that they did. So I roasted the second chicken this evening. This recipe is pretty basic and boring, but for those of you who might not know how to roast a chicken, here it is:
Take innards and neck out and set aside for another use (I boil them with Bell’s Poultry seasoning, salt and pepper, for about the same amount of time I roast the chicken). Preheat oven to 450 degrees. Put chicken breast side up on a cookie sheet lined with 2 layers of heavy duty aluminum foil (for easy cleanup). Sprinkle Bell’s Poultry Seasoning (or you can use any brand poultry seasoning, but Bell’s is the brand my mother taught me to use so I have always preferred it), salt and pepper all over the chicken. Rub 2 TBS extra virgin olive oil over the top of the bird. Place bird in oven and reduce temperature to 350 degrees. Roast for 20 minutes per pound, basting periodically. To baste, I use a large spoon to drizzle the juices that come from the bird as it cooks over the bird. This keeps the bird moist as it roasts. After removing from oven, let bird rest for about 20 minutes before carving.
On a different topic, please scroll down to look at the bottom of my blog page. I embedded a video of Dr. Robert Lustig, UCSF Professor of Pediatrics in the Division of Endocrinology, who explains why we should avoid foods that contain high fructose corn syrup. It takes an hour and a half to view it, but you should find the time to watch it, as understanding this topic can have a huge effect on the health of you and your family. I made everyone in my family watch it a couple of years ago. Fun with the Family on Friday Night!