Oops, I Did it Again...I Can Cook!!!I don't know how it happened, but I think I've become possessed by my Grandma Dora. Yes, the woman who taught me how to blow bubbles while she was wearing dentures and master a butterfly hook rug is inspiring me to embrace my inner Betty Crocker and cook like a Jewish Bubbe.
It started a few days ago at Passover when the Type A side of me went into overdrive. In one weekend, I whipped up two turkeys, a fricasse, stuffed cabbage and several sides and shockingly, everyone was blown away by the results. So today, when I discovered a chicken that had been taking up space at the bottom of my fridge (and was on the verge of becoming kind of smelly), I pulled it out, took a break from my temperamental MacBook pro and whipped up a new dish. Here's the recipe:
Beth's Simple Chicken Recipe...Who Knew?
Pre-heat oven to 400 degrees Fahrenheit
Clean out insides (luckily that was already taken care of)
Stuff with half an onion, parsley, carrots, salt and pepper
Rub top of chicken with olive oil
Sprinkle rotisserie chicken spices on top and bottom of the bird.
Cover with a few pieces of rosemary or thyme
Put your chicken in a roasting pan and cover with aluminum foil
Stick in oven and cook between 2-3 hours - make sure you use a meat thermometer - you don't want anyone to keel over from food poisoning (can't spell salomanella).
Once it's done, take it out of the oven and let your family have at it.
So now that I'm becoming quite the Rachel Ray of the kitchen, I might be sharing more of my tasty recipes. Or maybe by next week I'll be back on Jenny Craig and rekindling my relationship with my microwave. Either way, this cooking thing is really not that bad after all.