back in action (and something to look forward to)

Come stop by and see Cherry Tree Lane!!
Handmadeflier
**Stop by the blog tomorrow to view the fire I started in my house!  
It's sure to give you a laugh (at my expense)….**
Fire
And….as promised, here is the Barefoot Contessa recipe that my fellow homemaker, Emily sent to me.  She wasn't lying'–this was GOOD.  It was pretty easy too.  The only modification I would make for next time, was to put the veggies in a little later.  Baking them the entire hour and a half seemed a little long to me and they were a bit overdone.  But it was DELICIOUS!!!  Please try!!!

  • 1 (5 to 6 pound) roasting chicken -( I think the one I used was 4 pounds and it worked fine) 

  • Kosher salt

  • Freshly ground black pepper

  • 1 large bunch fresh thyme, plus 20 sprigs

  • 1 lemon, halved

  • 1 head garlic, cut in half crosswise

  • 2 tablespoons (1/4 stick) butter, melted

  • 1 large yellow onion, thickly sliced

  • 4 carrots cut into 2-inch chunks

  • 1 bulb of fennel, tops removed, and cut into wedges  ( i did not have fennel so I used celery instead, but you could use squash, or any vegetables)

  • Olive oil 

 

Preheat the oven to 425 degrees F. 

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. 

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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4 Comments

Filed under barefoot contessa, craft shows, crafts, fire, handmade district

4 responses to “back in action (and something to look forward to)

  1. how funny! i had to put my vegetables back in the oven for 10 minutes cause they weren’t done enough…. huh? different ovens I guess.

  2. Oh, I wish I could go! Sounds fun!
    That recipe sounds delicious!

  3. Kat

    I’ll definately stop by your show if we’re not doing girl scouts cookie booth sales that day

  4. eva

    how nice to be in a benefit craft fair. is Kensington going to help? have lots of fun and take lots of photos, please!

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