DSC_8698How beautiful is this chicken?  I took this photograph while standing on my dining room table.  I have a perfect place right by my back sliding glass door where the natural light is good for about four hours a day.

I wanted to thank you for visiting my blog.  I see my stats rising and I see that most of you are return visitors.  I want you to know that I really appreciate it.




DSC_8265Here’s a chicken I threw together for the first time a few weeks ago.  It looks absolutely obscene with all the butter, doesn’t it?

DSC_8283I stuffed the chicken with 1/2 and onion and some rosemary.  Tied it’s legs, then slathered it with 1/2 cup butter.
DSC_8296Made a spice rub of 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika.

Speaking of paprika, I have a dog named Paprika.  I love her. She annoys the heck out of me, but she’s my girl.

DSC_8308Sprinkle the whole thing with fresh rosemary.  I’ve been going through a rosemary phase. Reminds me of all the trees in Oregon that I miss, I guess.

Cover it and bake it at 400 degrees, F for about 1 hour and 45 minutes.

Then take the cover off the pan and put it back in the oven for about 15 minutes – to crisp the skin a little.

DSC_8506How lovely is that?  See all those juices? We’re going to make gravy with that.  Really. Good. Gravy.

DSC_8523You need a turkey baster, and a measuring glass.  See how the liquid is separated there?  You need to suck the broth/juices from the bottom with the turkey baster.

DSC_8537Put the broth in one bowl, then suck out the fat with the turkey baster and put it all in another bowl.  Observe the above.  Fat left, broth/juices right.

Now, take two tablespoons of that chicken fat and put it in a sauce pan.  Heat it up until it’s sliding around the pan and it’s quite viscous, but not smoking.  Then add about 1/3 cup of flour and stir it all up.  It’s going to be really goopy at first, but don’t worry.  You’ll soon have a smooth mixture that’s bubbling very slightly.
DSC_8552Let it bubble and keep stirring until it thickens like the photo above.  About the consistency of yogurt. Regular yogurt, not Greek.  Can’t be too specific when you’re talking about making a roux.

Speaking of roux, we lived in New Orleans for two years.  That was something.  I’ve got to pull my recipes out from those years.  I have stacks of recipes I’ve written.  All stained with food.  Messes, really.  I sure am glad I hung onto them.  I think you’ll like them.

DSC_8566Now add the broth/juices and continue to stir until it thickens a little more.

I like a creamy gravy for chicken, so I added about a cup of milk to the whole mixture, and let it simmer until it reached the right thickness.
“What kind of thickness”, you ask?

Gravy thickness.
DSC_8613I didn’t need to season this at all, because the salt and spices from the chicken dripped off into the drippings.

Oh, it’s so delicious.

DSC_8698And beautiful.

DSC_8567I’ll be back tomorrow with a post about how I used the bones of this chicken to make a light garlic and chicken broth.  I don’t like to waste things.  It’s a fantastic, easy broth that won’t take up too much time at all.  It’s simmering on my stove as I type this and it smells so good I can’t help but smile.  And sigh, “Ahhh”.