Okay, I'm done venting. It's just good to be home.
It was also a kick to discover, shortly after arriving home, that Doris has plans to keep the Calvinball momentum going with a new challenge, which she's calling "Ms. Pacman." It is essentially a "stashbusting" game, and thus, I am SO on board.
Before I take my leave to shake off the exhaust and give into my exhaustion, I do have a quick share from this week's Garden at Two Peas in a Bucket:
|More details and a full supply list can be found at Two Peas in a Bucket.|
1 (5 to 6 lb.) roasting chicken
1 stick of butter, melted
Salt (pref. kosher)
Freshly ground black pepper
1 tsp. poultry seasoning
1 lemon, halved
1 head of garlic (w/the very top lopped off)
1 Maui or sweet onion, thickly sliced
2 cups chicken broth/stock
Additional broth and flour for gravy
- Preheat the oven to 425°. Remove the giblets from the chicken. Rinse the chicken and pat dry with a few paper towels. [ETA: you can actually skip this last part, according to this article.]
- Arrange onion slices throughout the bottom of a roasting pan, and then place chicken on a rack in the pan. Rub butter on in the inside and outside of the chicken, followed by salt and pepper. Rub poultry seasoning inside the cavity and stuff with the lemon and garlic. If you wish, you can squeeze one of the lemons over the chicken prior to stuffing it in the cavity.
- Add chicken broth to the pan.
- Cook the chicken for about 1 hour, 30 minutes (I usually check it at 1 hour, 20 minutes) or until juices run clear when you cut between a thigh and leg. If using a thermometer, it should register at least 165 degrees.
- Remove the chicken from the roasting pan and place it on a platter. Don’t carve the chicken until you have prepared the gravy, since the juices need time to retract. If you wish, you may tent the chicken with foil.
- Transfer the juices from the pan (onions and all, unless you prefer to strain first) into a large measuring cup, separator, or even a bowl. Let the fat rise to the top (this only takes a few minutes), and then use a large spoon to skim as much of the fat from the top as you can. Remove this fat to a small bowl.
- Heat the stove to medium. Determine how many cups of gravy you would like, by looking at what is left of the juices in the cup (minus the fat). Usually the juices render about two cups of gravy. If you’d like more, add more chicken broth (but keep in mind that adding too much will dilute some of the flavor). The formula for making gravy is simple: for every cup of gravy that you would like, add two tablespoons EACH of flour and fat (from what you skimmed off initially).
- In the heated pan, add the fat that you have measured out, and then whisk in the flour, a little at a time. Whisk CONSTANTLY to ensure that no lumps are formed in the roux. Keep whisking until the roux is bubbly and darkens slightly, which should take just a few minutes.
- Add the juices, a little at a time, again whisking constantly to avoid lumps. Bring this to a boil, whisking all the while. Turn down the heat to low, and stir the gravy frequently. When the mixture stops boiling after a few minutes, and the gravy has thickened (test by stirring with a spoon, and then running your finger down the spoon -- it should leave a trail), then strain the gravy, stirring and pressing down on the strainer to ensure that as much of the gravy gets through as possible. Discard the solids in the strainer.
- Carve the chicken, and serve with the gravy.
Bon appetit! And may there be open roads in your future.
ETA: I meant to answer a question about my recent "Good Egg" layout.
I used October Afternoon's Miss Mary Mack. It's my go-to color these days!