Herb Rubbed Chicken

I've made this a couple times and it is, of course, delish! It lasts a couple meals too--and whole chickens are kinda cheap per pound, so you're definitely gonna wanna try this!

1. Start with a whole chicken, pat it dry, and place breast up in a roasting pan. Shove a whole apple into the cavity of the bird.(this will keep it moist from the inside)

2. Mix together some dried rosemary, basil, tyme, salt, and pepper(enough to season the whole bird)

3. Rub butter all over the chicken, then top with minced garlic and the herb mixture.

4. Turn chicken over BREAST DOWN and repeat step 3. (cooking poultry breast down allows all the fatty juices to fill the breast, keeping them nice and moist--and VERY yummy!)

5. Keeping the chicken BREAST DOWN, place in oven at 375 for about an hour and a half(consult a roasting guide online or in a cookbook for more accurate time per pound).

6. Pull the chicken from the oven, cover, and allow to sit for 10 min before carving.

7. Enjoy!!!

Appliances Mom said I didn't need but that I now use all the time.

Just proof that each woman's kitchen reflects her own needs and style of cooking. :)

When I got married, Mom told me that I wouldn't need a rice cooker or a food processor. They would just "take up counter space". However, after we wed I wound up getting both of these appliances within a year and use them constantly. I LOVE the rice cooker--makes perfect rice and you don't have to do ANYTHING but add rice and water. Also, in those hot summer months, it help not use the oven.

The food processor is great too(maybe not AS much as the rice cooker). I used it mainly for baby food, but then realized it is GREAT for making lots of other things(chicken salad, guacamole, p.f. changs chicken wraps, comforting chicken soup...) I love that it cuts down the time I spend at the cutting board, and makes things into prefect tiny size that adds the most flavor. I love it.

Mom was right, though, they do take up counter space. But I don't seem to mind (plus, you can always store them when you don't use them:).

Comforting Chicken Soup

This recipe IS in the family cookbook, but I thought I'd post it anyway :) Also, I did something different with it last night that worked out great(or at least Sam and I thought so). Instead of cutting the chicken into cubes, I put it in my food processor and shredded it. Really improved an already delicous soup.

(also, I double this)

2 quarts water

8 chicken bouillon cubes

6 ½ cups uncooked wide egg noodles

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

fresh parsley

In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from the heat; stir in sour cream. Sprinkle with parsley. Enjoy!

Tonight

I'm planning on making Comforting Chicken Noodle soup tonight. My tip for the dish is to make as much as possible and freeze the rest in 2-3 bowl servings. That way, on a night where I can't/don't want to make dinner I just pull a bag of soup out, reheat, and serve.

This works for chili too(a cheap and yummy alternative--do you all have my recipe for it?)