Here is the start to our BEAT the WINTER BLUES Party!
Everyone knows that a warm meal to comfort the soul helps rid you of those nasty winter blues...
My guest post is Miz Helen from Miz Helen's Country Cottage. She is the one woman who everyone wants in their kitchen! Why? Because she loves to cook! She loves to create wonderful food to share with others and to enjoy herself. She sure is passionate about it. I have made several of her recipes and they always deliver!
Miz Helen is a seasonal cook. She published her first cookbook, Mz Helen's Kitchen Table, last year that covered a period of over 35 years. She started cooking when she could stand in a chair and help her Grandmother make Tea Cakes on her wooden stove!
Readers, I quote Miz Helen, "That was a long time ago!". Well I must say that age brings wisdom, and with wisdom brings great cooking and delicious food. I can already smell the chicken roasting in my oven.
Link up your recipes. As for me, I heading to the store to buy my chicken and winter veggies and get cooking!
Readers, I quote Miz Helen, "That was a long time ago!". Well I must say that age brings wisdom, and with wisdom brings great cooking and delicious food. I can already smell the chicken roasting in my oven.
Link up your recipes. As for me, I heading to the store to buy my chicken and winter veggies and get cooking!
Herb Roasted Chicken with Winter Vegetables Recipe:
1 2 ½ to 3 pound Fryer Chicken
2 Yellow medium Onions quartered
1 garlic bulb
3 Celery Stalks with the leaves chopped
4 Carrots chopped
4 Irish Potatoes skin on quartered
3 Turnips quartered
1 tablespoon Extra Virgin Olive Oil
3 teaspoons Salt
2 teaspoons Pepper
4 teaspoons Thyme
4 sprigs of Fresh Rosemary or 4 teaspoons dried Rosemary
1 cup water
Wash the chicken inside and out very good. With the olive oil rub the chicken all over back and front. Take the whole garlic pods from the bulb skin on and put ½ of them in the cavity of the Chicken. Insert the short steams with the leaves from the celery into the cavity of the Chicken. Sprinkle the oiled Chicken with 1 ½ teaspoon salt 1 ½ teaspoon pepper and 2 teaspoons thyme. Toss the quartered onion, chopped celery, chopped carrots, quartered Irish Potatoes, and quartered Turnips with the remainder of the salt, pepper, and thyme.
Place the vegetables into the bottom of a 9X13 baking dish, place the chicken on top of the vegetables. Place the remainder of the garlic pods around the top of the vegetables. Add the rosemary sprigs or the dried rosemary to the top of the vegetables.
Pour 1 cup water around the edge of the pan so you don’t wash off the seasons. Place the baking dish in the oven, do not cover.
Roast at 425 for 1 hour and 20 minutes. Check at 1 hour as oven temperatures vary.
The Chicken will be a beautiful golden brown and very moist on the inside. The vegetables will be very tender but not to soft. There will be a very nice sauce that will form in the bottom of the pan.
Miz Helen suggest that you serve this with toasted bread with garlic pods can be opened and spread on the bread.
The aroma of the roasting chicken warms the heart and your home on a cold winter’s day.
It will sure beat The Winter Blues!
It will sure beat The Winter Blues!
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Don't forget the party is @ Momnivore Dilemma tomorrow 2/2/11, subject- tackle that unfinished photo project!
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