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
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!
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?