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Category Archives: Comfort Foods

Copyright ©2017 Deborah M. Zajac. ALL RIGHTS RESERVED

It’s been awhile since I’ve shared any food images so… this Hen was tender and juicy.  It’s a super easy meal to make, and since it’s a one pan meal clean up is quick.

Serve it with a salad, and some good bread.

Copyright © Deborah M. Zajac. 
ALL RIGHTS RESERVED

 

Roasted Chicken with Root Vegetables and Herb Butter

Ingredients:

1 4-5 lb Hen-

1 bag baby carrots, or 2-3 whole carrots cut up

2-3 potatoes- cut up I used russet

3-4 cloves of garlic- I left mine whole w/skin on

1 onion cut into wedges

1 lemon cut into wedges

Rosemary, Sage, and Basil mince enough to make a mixture of 4-6 tablespoons.

3TBS Butter – room temperature

salt and pepper

Olive Oil- enough to lightly coat the vegetables

Directions:

Preheat the oven to 475 degrees.

Rinse and pat dry the Hen.  Salt and Pepper both the cavity and outer skin.

Next mince the rosemary, sage, and basil. In a small bowl add the minced herbs and butter. Mix with fork until well combined.

Cut lemon, and onion into wedges set aside.  Smear half the butter mixture into the cavity of the Hen.  With the remaining butter mixture rub some under the breast skin being careful not to tear the skin, and rub some on the outer skin of the Hen.

Add a wedge or two of lemon and onion into the cavity then truss the bird, or tie the legs and set aside.  My trussing is all wrong! And, I don’t know how to tuck the wings correctly either.  But, whatever works right. 🙂 

Clean and peel the carrots, potatoes, and garlic. Cut the carrots and potatoes into bite size pieces. Mince, chop, or leave the garlic cloves whole.  Put all the vegetables into a roasting pan.  Drizzle olive oil over the vegetables, salt and pepper lightly then mix until all the vegetables are lightly coated with the olive oil.

Place the Hen in the roasting pan then put it into the oven.

Roast uncovered for 20 minutes. Then lower the temperature to 400 degrees and cook for additional 40 minutes stirring the vegetables now and then.

A hen this size will take anywhere from 1 hour to 1h15m to cook. The internal temperature should be 165 degrees.

Rest for a few minutes then serve.  Option:  make gravy with the pan juices while the bird rests.

Are you hungry yet? 🙂

Nikon Df| Nikkor 28-105mm| High ISO (1600) cause I hand-held it without additional lighting and I thought I could manage it sans a tripod| Delkin Digital Film| PS CC 2017

More to come…

 

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Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

Project 52 44 of 52 Chicken Noodle Soup

It’s getting chilly here in the morning and evenings which makes me crave comfort foods. One of my favorite comfort foods is Soup! I had some left over chicken in the fridge so while #1 Grandson napped I deboned the chicken, and chopped up all my veggies then made my soup.

Earlier I took #1 Grandson for a run around the block looking for Spooky stuff and he ran 3/4 of the block before slowing down to a walk. When we got home he asked for cold juice then cuddled up next to me and promptly fell asleep. He napped long enough for me to get the soup done! 🙂

My soup is semi-homemade. The chicken was a store bought rotisserie chicken, and I bought Organic Chicken Stock to speed up the prep time, and cooking time. From there it’s a pretty basic Chicken Noodle Soup.

Nikon Df| AF-S 50mm f1.8g| SB910 camera left front @1/4pwr| Hoodman STEEL Ultra High Speed Digital Film| CS6

More to come…

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