roasted chicken

I actually roasted a wholel chicken.  I don't think that I have ever done this before.  I don't know why.  It wasn't hard.  I just stuffed some lemons and fresh thyme in the cavity and under the skin and baked at 250 for 90 minutes and then finished it up at 350 for 40 minutes more.  My plan was to do 250 and 1/2 hour per pound, but I ran out of time. 

One night in RS I learned about the long slow method for roasting turkey, 250 degrees and 1/2 hour per pound.  You don't need any special seasoning or treatment just the bird, roasting breast down.  The only down side to this method is that you don't get any drippings to speak of.  That is OK because it all stays in the meat for a juicy tid bit.

Spring is here and the fresh fruit has turned from oranges to strawberries.  YUM!