Roast Lemon Chicken

Growing up I always had baked chicken that was dry!!! Yuck!!! A few years ago I purchased a Greek cookbook and their recipe for roasting chicken was simple and the results delicious!!! Of course, I had elaborated on the original recipe. You can use the leftovers for curry chicken salad, which is going to be the next recipe. I always bake two chickens, one just for my curry chicken salad and one for us to enjoy!!!

Ingredients:
Two roasting chickens
2tbl of Greek Seasoning (I use Cavenders greek seasoning)
Four sprigs of fresh thyme
2tbls of EVOO (Extra Virgin Olive Oil)
Pepper
Four lemons squeezed, juice set aside

Clean chicken and safe the bag that comes inside the chickens and set aside (I use the bag for a great base for broths and for my chicken and dumplings)

Rub seasonings over both chickens and rub the EVOO all over the chickens, also squeeze the lemon juice all over the chickens

Stuff the cavity with the lemon halves and thyme

Bake at 375f for an hour and a half, or depending on the pounds, maybe shorter. Read the directions on the back of the chicken package

Remove from heat and the let the meat set for at least 15-20 minutes!!! You don't want the juices running out when you cut into it!!!

Slice and serve.

Now, you can tie the wings behind the chicken to get a more even cooking time. I will be providing directions later on tying up chickens and turkeys.

Chicken and Dumplings

This is comfort food at is best!!! Easy and filling, this is the perfect meal for todays snow storm!! Enjoy!!!

A family pack of chicken thighs or drumsticks
Salt to taste
Pepper to taste
1/2 tsp garlic powder
1tbl of poultry seasoning
3 chicken bouillion cubes
4 cups of self-rising flour
1/4 cup of shortening
tbl of bacon fat (optional)
1/4 tsp of red pepper
1 1/3 cup of milk
Four potatoes
Two carrots chopped

In a big stock pot, cover the chicken with water, salt, pepper and garlic powder. Bring to a gentle boil until the chicken is done. Take the chicken out of the pot and set aside to cool. While the chicken is cooling, skim the fat off the top of the broth left from the chickens broiling.

Skin and bone the chicken. then coursely chop the chicken. Add the chicken, bouillion cubes, salt, pepper, carrots and potatoes to the pot and return it to a simmer.

Combine the flour and poultry seasoning. Cut in the shortening and the bacon drippings (again this is optional) until the mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn the dough out on a floured surface and roll out 1/4 inch strips. Drop the dough into the pot of boil broth a few at a time, stirring gently. Turn the heat down and simmer for 25 minutes .