What’s Cookin’ in the Parsonage?

Our whole family was together this Sunday – a rare event these days! What a blessing to minister in music together in the morning church service. Whitney was at the piano while Alli played her violin to accompany my husband and me singing, “Consider the Lilies.”

After the service ended we came home for dinner. My husband and I sat at the counter so we could pop up and serve. He’s my favorite dinner companion!


Katie Brown Chicken w/carrots
Mashed potatoes
Green Beans
Country biscuits
Chocolate Cherry Cake w/ice cream

I served our favorite dish – Katie Brown Chicken. That’s our name for it. Katie Brown is a woman who had a cooking/decorating/crafting show at one time. I loved it. I’ve lost touch with what she’s doing now, but I sure wish she’d bring back her old show, “Next Door with Katie Brown.” It was so good. One great thing about it was getting this recipe from it!


Katie Brown Chicken

Wash a whole Roasting Hen, dry with paper towel, then rub with Olive oil. Squeeze a whole lemon; reserve juice. Place lemon halves inside hen. Sprinkle inside with salt. Add fresh sprigs of rosemary and thyme. Tie legs and place hen in dish. Sprinkle skin of chicken with paprika and salt. Pour the lemon juice over hen. Add baby carrots and potato cubes to dish. Add enough chicken broth to cover vegetables. Bake until internal temperature reaches 180 degrees. (When I go to church I put the oven on about 280-300 degrees and let it cook until I get home from church. It’s always done, but not overdone.)
After removing chicken from the oven, mix 2 Tbl flour and 1/4 C water together, then add to chicken juices for a delicious lemony gravy for the meat and vegetables.


What was cooking in your kitchen?

With love,

9 thoughts on “What’s Cookin’ in the Parsonage?

  1. It was good to see your whole family together and especially good to hear the wonderful music. I miss that. Thank you for sharing your receipes, but most of all sharing your heart. Love you!


  2. I had fun cooking in my kitchen this weekend! Friday night we had chicken and steak fajitas. Yum! Yesterday, we had fried chicken salads for lunch, nice and light for a Sunday lunch. I also needed to make a lunch for my husband's co-workers so I made a nacho dip. I wanted it to be heavy enough for a lunch for mainly men but easy maintenance to get in and out of the office. 🙂 I took the basic velvetta cheese dip of ground beef, cheese, & salsa and added sautéed onions & bell peppers, canned black beans & frozen corn. I cooked everything that needed it and then loaded up the crock pot and let him melt the cheese during the morning workday. Side items of chips, lettuce, diced tomatoes, and sour cream. Hope it was a hit, guess I'll find out tonight! 🙂 Tonight is hamburgers and french fries! Have to get all the grill in we can!


  3. Wow, Michelle, the dip sounds amazing. I love the crock pot idea. Let me know how the reviews were! I imagine you got a crock pot returned home that had been scraped clean!


  4. Thanks for the chicken recipe. I love chicken and am always looking for new ways to serve it.
    No cooking in my kitchen this Sunday — thanks to my mother in law who fixed an extra big roast. Mmm…she makes the BEST gravy!


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