Happy, happy Friday the 13th, all! I hope you've got something culinary-oriented going on this weekend, email me some pictures of what you're cooking and eating to share!
We have an ususual Friday Funny this week, it's a fowl joke/recipe from Kathleen, thanks! The recipe and photo of the finished dish is below the fold.
Have a great weekend, everyone. Please contribute to our "Two For the Troops" effort for Operation Gratitude by clicking in the sidebar ad for more information, and please help us spread the word.
Easy Recipe...... Lemon Breast Chicken
I saw this recipe for a Lemon Breast Chicken that looked really good. I thought I would share it with all of you who are also forced into the kitchen every day. Anyway, here it is:
Ingredients
1 whole chicken (weight is dependent on how many servings are required)
1 large lemon, cut into halves
1 fresh sprig of rosemary
salt and pepper to your taste
butter or olive oil, whichever you prefer
Heat oven to 350 degrees
Rub butter or oil over the skin of the chicken until it is completely coated. Take a knife and gently separate the skin from the breast meat; slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
Season skin of chicken to your preference, place sprig of rosemary into the chicken.
Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on size of the bird.
If you've followed these steps correctly, your chicken should look like the one in the picture. Bon Appetite!
