We included them to come up with 3 of the 5 F’s in our suburban farm’s name – – ‘…FIVE FELINE FARM’.
When I take my late afternoon walks, invariably one or two of the kitties rush out to join me.. at least part of the way.
It’s a long private driveway, so they make it as far as the curve before deciding to sit and watch me disappear around the corner.
Sometimes they duck into the bushes and disappear before I do.
Yesterday both Butterball and Basheera scampered out of the yard ready to join Mama for a walk.
After the usual sniffing one another (what’s up with that? I mean they were just playing in the yard 10 seconds ago. When would they have had time to dab new perfume on?), they trotted along behind me.
Basheera (black fluffy thing) is the baby of the lot. You may recall I picked her up from Petco on a whim about 2 years ago.
Well, there they sat.. waving goodbye with their droopy eyes. I walked backwards to watch, until I got to the corner.
No rain in sight this day. We haven’t seen any for over a month.
I was greeted by a lovely sky though.. colors ranging from blue to pink and all shades in between.
This way dinner will be mostly ready when I return, and I get a 40 minutes to exercise on a weeknight.
We only eat Organic, Range-free chicken. This fresh one came from Trader Joe’s.
An End and a Means
This roasted chicken is good to enjoy as is, or better yet, shredded into the most popular type of sandwich served in Lebanese quick-serve restaurants: Djej ou Toum (literally, Chicken and Garlic).
It is served in a freshly toasted french baguette, with sliced cucumber pickles and other condiments to order! Heaven!
Toum is a fluffy, garlic mayonnaise, with nothing but fresh garlic, salt, lemon and oil. It’s about the most awesome condiment I can think of. SUUPER healthy and goes with just about anything… even a plain piece of bread.
Garlic offers anti-bacterial, anti-inflammatory, and antioxidant benefits.
Hoda’s Herb-stuffed Roasted Chicken
Pre-heat oven to 425ºF.
- 4 – 5 lb. fresh organic Chicken, range-free
- 1/2 c. diced organic Celery
- 1/2 c. roughly chopped organic Parsley
- 1/4 c. chopped organic Scallion
- 1 organic Lemon, cut in half
- 6 -7 whole organic Garlic cloves
- 1/2 small white Onion sliced
- 1 Cinnamon stick
- 2 Bay leaves
- Black Pepper
- Parchment paper
Remove any wrapped organ meats from chicken. Turn right up to let juices drain into sink. Do not rinse.
Place in a 3 – 4 inch deep roasting dish, and blot inside and out with unbleached paper towels.
Place all ingredients (except for rub spices) in chicken cavity.
Rub outside with spices, and you could place some under skin if desired.
Note: You can tie legs together with twine for a prettier presentation. I didn’t do that this time.
Tear a 6″ wide piece of parchment paper and lay it lengthwise over chicken.
TIP: I always do this when I use Aluminum Foil against foods, since aluminum is a heavy metal that is toxic to our system.
This is good practice when you wrap any meats, sandwiches, vegetables, etc.. Wax paper is fine to use when the items are room temp or cold (not hot).Tear a large piece of foil, and use over parchment to cover entire chicken.
Pop chicken in the oven. Roast covered for 1-1/2 hours (if using a 5 lb chicken), then remove foil and paper for the last 30 minutes. You want to figure on about 20 minutes /pound.
Insert kitchen thermometer in thickest part of thigh to test if done. It should register 165ºF. You can also slice down the thigh joint to the bone to see if any redness still exists.
Let chicken rest for 10 minutes before slicing.
♥♥ Toum recipe in separate post. ♦♦