Herb Gardening in 2009~

The Christmas and New Years holidays are over and I can get back to my herb blogging.

I enjoyed the detour and I really hope you didn't mind that I took the time and the space to devote to the holiday that symbolizes who we are, where we come from, and where we are going.

May your 2009 be as blessed as my 2008 has been.

January in the gardens is somewhat slow to non-existant.

The rosemary, thyme, and sage are the only green things around.

Soooo, my food choices have been seasonal vegetables and meats that benefit from these three herbs.

..........................

(Apple and Sage-Roasted Chicken with Pan Juices)


Serves
6

INGREDIENTS....as chemical free as you can find...

One 4-pound free range or organic roasting chicken
3/4 teaspoon pink or kosher salt
3 medium apples, cored and quartered
3 small onions
2 ribs celery (2/3 cup)
2 cloves garlic
2 tablespoons chopped fresh sage
1/4 cup real butter, softened
1 tablespoon whole-grain mustard
1/8 teaspoon cracked white pepper
1 teaspoon chopped fresh thyme
1/4 cup fruity white wine, such as Riesling
3/4 cup fresh apple cider

PREPARATION
1. Preheat the oven to 375° F.

2. Rub the inside of the chicken with 1/2 teaspoon salt. Chop 1 apple, 1 onion, and the celery into 2-inch pieces. Toss the apple mixture with the garlic and 1 tablespoon sage, and place it all in the chicken cavity. Tie the legs together with kitchen twine, and tuck the wings securely under. Mix the butter and mustard to a smooth paste and rub over the chicken skin and sprinkle with the remaining salt and white pepper.
Place the bird in a medium roasting pan. Roast in the lower third of the oven for 30 minutes. Brush any remaining mustard-butter over the bird and continue to roast for 1 1/4 more hours.
Baste the chicken with the pan drippings, and sprinkle with remaining sage and the thyme. Scatter the remaining apples and onions around the bird, tossing lightly to coat with the drippings. Add the white wine, and roast the chicken 20 minutes.

Baste the bird, and toss the apples and onions again for even browning. Continue to roast until bird juices run clear and the meat between the leg and thigh reaches 160° F. Remove from the oven and transfer the chicken to a serving platter.

Arrange the apples and onions around the chicken.

3. Prepare the jus: Tip the roasting pan so the liquid pools to one end, and use a large spoon to remove any excess fat from the pan juices. Add apple cider and place the pan over medium-high heat. Use a wooden spoon to scrape the bottom of the pan, and then pour the jus over the chicken, apples, and onions. Serve warm.

Baked sweet potatoes and green beans from the freezer tags this meal as a keeper.

Enjoy...and remember this is the time to read, order, plan, and get a good mental outline of your spring garden.

A good meal and a good seed/plant book...what more does one wish ?

Bea Kunz