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Saturday, August 25, 2007


I promised the recipe, so here you go!


the largest roasting hen you can find, at least 5 lbs

one orange, cut into quarters

one onion, cut into quarters

assorted dried herbs, in total about 2 TB

sea salt and cracked black pepper

Place hen in a large roasting pan. Sprinkle generously with your favorite herbs. I like garlic powder, onion powder, paprika, thyme and whatever else is at the front of my overcrowded spice shelf! I've also used spice blends from my favorite spice store Penzeys. Don't worry about getting them evenly distributed. Sprinkle with sea salt and freshly ground, coarse black pepper. Juice the orange wedges over the chicken and stuff into the chicken cavity, alternately stuffing in onion wedges as well. Now, rub the spice and juice mixture all over the chicken.

If you've got all day:

Five hours before you'd like to eat, preheat oven to 250 degrees. Place the chicken in the oven, uncovered, and roast for 5 hours, basting every once in a while. You're house is going to smell amazing!! Let the bird stand for 10 minutes before carving.

If you haven't got all day:

Preheat oven to 450 degrees. Place chicken in oven, uncovered in the oven for 30 minutes. Turn heat down to 350 degrees. And roast approximately 1 1/2 hours, basting occasionally, or until a thermometer inserted deep into the thigh reads 180 degrees and juices run clear. Let bird stand for 10 minutes before carving.

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