We spent our weekend in North Carolina watching Moo perform in Children of Eden at Elon. As usual, so much talent, so much love. Hard to believe that her four years there are coming to an end. We'll miss our road trips and front row seats to some of the best musical theater available for under $50 a ticket.
Fall is flying by, and we are getting excited about Thanksgiving, so much so that I think we'll be eating something a little Thanksgiving-esque at our dinner party this week.
In addition to all-time favorite, slow roasted Sticky Chicken, I'm thinking roasted or mashed potatoes and maybe even cranberry sauce (is that going to far?) Martha has a cranberry chutney I've been eyeing-her suggestion to eat it with goat cheese on crackers sounds too good to be true.
Here are the details for the sticky chicken - in case you, like us, haven't made it in a while.
Roast Sticky Chicken
4 tsp Salt
2 tsp Paprika
1 tsp Onion powder
1 tsp Basil
1 tsp Dill
1 tsp Tarragon
1 tsp Pepper
1 tsp Lemon pepper
1/2 tsp garlic powder
1 onion quartered
1 lemon quartered
2 4lb chickens
6 tbsp unsalted butter
In a small bowl, mix together all of the spices. Remove giblets from chicken and discard, rinse cavity and pat dry. Place each chicken in a gallon size ziploc bag. Rub spice mixture inside and out until chicken is well coated. Place half of onion and half of lemon in the cavity of each chicken. Allow chicken to marinate 4-6 hours or overnight (I chose overnight).
Preheat oven to 250 degrees, cut cold butter into small pieces, slide butter under the chicken skin on the breast side only. Place chickens in shallow roasting pans and into the oven. Roast for about 5 hours or until the chicken reaches an internal temperature of 180 degrees. Let stand 10 minutes before carving.
What fall foods are you craving? Favorite holiday dishes that might make a weeknight appearance?
