tag:blogger.com,1999:blog-7814470116729267543.post991847962677392159..comments2024-03-04T03:15:00.931-05:00Comments on Happy Home: I love Saturdays!Arikahttp://www.blogger.com/profile/05929676015333330815noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7814470116729267543.post-3846319753507293392010-03-01T17:30:29.738-05:002010-03-01T17:30:29.738-05:00I definitely need to by that book!I definitely need to by that book!Erikahttps://www.blogger.com/profile/04349670112807463681noreply@blogger.comtag:blogger.com,1999:blog-7814470116729267543.post-27819429146153622502010-02-27T21:52:52.650-05:002010-02-27T21:52:52.650-05:00Don't fret - roasting a chicken is very easy. ...Don't fret - roasting a chicken is very easy. =) I grew up with my mom doing it all the time. It's actually been awhile since I've done it myself (since my husband does all the cooking). I do remember a couple things. I would loosen the skin on the bird, just stick your hand between the skin and meat part and you'll figure it out. Then I'd slip pats of butter and cloves of garlic under the skin on the breast and legs. My mom often cooks her birds with wine (just pour some in the cavity). I've done that and I've also used apple juice, and once I just put some apple slices in! You can put veggies in as well, but not necessary. I think you cook it at around 350 for a couple hours, watch it toward the end, it may need to be covered with foil. A little basting may be helpful too. You can add to the flavor with some pepper and rosemary too. <br />I hope your experiment goes well!Aimeehttps://www.blogger.com/profile/04570718941895225222noreply@blogger.com