Crystal's Stew: Spring Sickness

Yesterday I woke up sick.

Again.

This time it wasn't the kind of sickness you can just sleep off either. Waking up feeling that way is the worst feeling in the world when you are one of those uninsured people. Luckily I live in a city where the cvs's offer their minute clinics, so at least I had an option that didn't involve the ER. The good ol' Ford Focus is sick as well, so the baby and I we're going to be travelling around the city via CTA. (Usually this is not a big deal, except today it was raining and I was sure it was going to take forever at the minute clinic so I had to use public transportation AND the stroller which equals a huge pain in the butt. I was correct about the time however and I'm glad I opted for the stroller. It would have been incredibly mean of me to make her stay in the boba four hours.)

On my way home I decided it was a roasted chicken kind of night. Nothing in the world is more easy and delicious then roasting a chicken when you're feeling poopy. Everybody should know how to make one. I'll teach you my way now.

Yummy Delicious Garlic Roasted Chicken

One Whole Chicken

celery

onion

garlic

lemon

carrots

potatoes

salt

pepper

water or chicken stock

1. Rinse your bird out really well and pat him dry with a paper towel. (Inside and out)

2. Season the cavity with salt and pepper. Then Cut a few stalks of celery, a few lemon slices and take some garlic cloves and put them all in the cavity as well. (It should be snug.) Place the chicken in the middle of your dutch oven or casserole dish

3. Mince a few more cloves of garlic. Make slits in the skin of the chicken and push the garlic down in it. Salt and pepper the outside of the chicken.

4. Cut up whatever vegetables you wish to roast with your chicken and put then all around him. Pour a cup of water or chicken stalk in your dutch or dish.

5. Place on the middle rack in a 400 degree oven for one hour, your bird should be 165 degrees F on the inside when it is done.

If you want to get real yummy with your dinner you should definitely make some gravy with all the delicious drippings that will come out of that bird. After the bird is done cooking take him out of the pot and place him on a platter for about ten minutes to let him rest.

Take a slotted spoon and remove all the vegetables. Place in a serving bowl.

Now there should be a few cups of liquid left in the bottom of the roasting pan. Pour this into a pan and bring it to a boil.

Take a few tbsp's of cornstarch and mix it in a cup with a few tablespoons of cold water. Turn the stove off and whisk this cornstarch mixture in with the drippings. It should start to thicken up within 30 seconds.