I still remember the morning when I walked down the stairs, stumbling in my slumber. The sun was still a couple of hours away from rising. I turned on the light and took a peek at the thermostat. It read: 0.
I trust that we won't have another day like that for many more months, even though I know in my heart that this Spring like weather could turn any moment, sending us back to frigid, snowy days. But one can have faith, yes?
Inside our house, there are signs of spring. The tomato seedlings have sprouted, bulb flowers abound. There have even been days when the windows are open to let in some fresh, clean spring air.
In the oven, however, the comfort of early Spring like a David-Tanis-Roasted-Chicken, still reminds us that the cold days are not completely behind us, just yet.
This roasted chicken is a joy to make, really. I prefer to cook chicken this way than any other. Just flatten the bird, rub with fresh crushed garlic, olive oil, salt, pepper, and some herbs (rosemary does wonders). Decorate the surface of the bird with a few rounds of lemon, and roast at 400 for about 1.5 hours (depending on the size of the chicken).
The gravy materials await on the bottom of the pot (I use a large enamel cast iron pot). A little water to flush out the goodness, a little sprinkle of flour to thicken it. Salt and pepper to taste. And there, you have a feast before your eyes.
