Sunday, March 25, 2012

Sunday Memories: The Meal Remains The Same

It was her annual visit to her New York.

Much had happened since she was last here. She had moved from the cornfields back to family and water and light that had always been her home.

Much had happened here. Love had come to stay and what had once been harsh walls now sparkled and danced.

So a table was set for old friends and new, and, just as she had all these many past decades, she kept me company while I cooked the only dish I knew how to make, now organic thanks to Trader Joe's.

Northern Italian Lemon Roasted Chicken

One whole organic chicken roaster
4 to 6 organic lemons
tons of whole organic garlic cloves
olive oil, salt and pepper to taste

Peel the garlic cloves. Pierce the lemons all over. Shove as many lemons and garlic cloves as possible inside the chicken. Stick a whole much of garlic between the skin and the meat of the chicken and in between the limbs. Put in a covered roasting pan and bake until it's done. That means the leg separates easily from the body. If you want you can take the lid off for the last 10-20 minutes to get the chicken a bit crispy.

Then set the table and gather your friends and eat and drink and laugh and love, and know home is where the heart is and the heart is always home.


Anonymous said...

The chicken sounds fabulous and I love your extension of "home is where the heart is".

c.o. moed said...

Because it is being cooked in a covered roasting pan, the lemons and garlic really seep into the chicken, making every bit juicy and tasty.

My cousin who could really cook showed me this recipe almost 25 - 30 years ago. It comes from a cookbook of a very famous chef but that's all I remember. And I have been cooking it every since. In between coffee and toast.

Marty Wombacher said...

Sounds like a delicious dinner and a wonderful night!