Back to business..... hopefully! Herb Roasted Chicken, with Brussels Sprouts, and Mixed Rice

Comfort food at it's best!

Ok, so it's been a while since I have posted..... mea culpa.  Been busy with a new job, and more than a little bit lazy!  So I am making a New Years Resolution....... yes I know it's not new years yet..... just time for a change!  I will try and  put at least one post per week up on the blog - and I hope to make them a little more .....cooking..... oriented - not just recipe oriented.  Let me know what you think.

So, today was a Sunday, cold enough to freeze the balls off a brass monkey, and windy as hell.  Ok, that doesn't mean testicles for you dirty minded folk out there - in the 1800's,  a "brass monkey" was the square of brass screwed into ship's deck that held a stack of cannon balls.  When it got cold, it contracted, and the balls rolled all over the place.... hence the saying "cold enough to freeze..."  Well, you get it.  Today's history lesson.

What did I say about cooking...???  lol.  Ok, so cold - we got that - I had a nice fire going, and decided to roast a fresh chicken I picked up at Carlo's yesterday.  Carlo's is our local meat market - good guy, good friend - awesome product.  If you live anywhere near East Lyme, Ct - GO THERE!!!  Well worth it!

This is about as simple a meal as you can get.  First off the chicken:  Pre heat the oven to 425.

Nice and crispy - 175 degrees

1)Remove neck and giblets from body cavity if there.  Separate the skin from the breast, and add 3 cloves of garlic, peeled and crushed spread evenly under the skin.
2) Brush extra virgin olive oil over  the top of the chicken.  Add salt, pepper, lightly sprinkle garlic powder, thyme powder, rosemary and tarragon over the top of the chicken.
3) Place chicken on a rack in a roasting pan.  Add 1 1/2 cups of chicken broth to pan, and place in oven.
4) Baste with a basting bulb every 20 minutes.

Set timer for 1.5 hours.

For the Veggies:

Beautiful stalk of sprouts - for less than five bucks!

1) I bought a stalk of sprouts.  $4.99, and it was enough for about 8 servings!  Can't beat that!  Peel outside layers of sprouts, and cut into quarters.  Add one full shallot, cut into 1/8 inch slices, then separate the rings.  Take 3 cloves of garlic, and slice thin.  Add 1/2 cup chopped peppers.  Place all in a steel mixing bowl, add 3 tbs olive oil, salt, and pepper to taste.  Toss.
2)  Place on a shallow baking pan, and place in oven when there is 15 minutes left to the bird.  Stir once about half way through.

Rice - Simply cook to package directions.  I used a blend of white, red, and wild rice - simmered with a little butter and salt.

This is a simple, tasty and  perfect winter meal.  I saved the left over meat, and the carcass and pieces separately to make broth out of tomorrow night..... yum!

Ingredient List:

1 whole chicken
6 cloves of garlic, pealed and sliced
1 tsp salt, pepper, rosemary, thyme, and tarragon
3 tbs olive oil
1 1/3 cups chicken broth, or boullion
20 or so Brussels Sprouts
1 Shallot, peeled and sliced whole
1/2 cup chopped frozen tri color peppers
2 tbs olive oil
1 tsp salt, pepper
1 cup mixed rice
1 1/2 cup water
1 tbs butter.