mmm...chicken

Have you gotten your May Martha mag yet? I made the chicken dish on page 76 today. It was very yummy, especially since I used a fresh chicken. It's so easy too; you just need a little lemon and thyme.

Here's the bird pre-cooking. You can see the lemon slices under his skin - poor guy!

That skin was so delicious - except for the slightly burned part where the lemon was. It was nice and salty. The meat was fall apart tender too. I'm saving the leg/thigh meat and the carcass to try to make soup this week, which I've never done before. I've got a soup cookbook, so might as well give it a try!

I finished this up the other day and popped it here before I could change my mind. This is my kind of bag. I love roomy sizes. I just told myself it will be mine if no one snatches it up! I mean, who doesn't love a good elephant print?

And I finally made a necklace for this pendant I got. I used some peridot and glass, and like the way it turned out. I kept the red out to make it a little bit more of an accent color. I love the pendant!!

And poor Cosmo's feeling a little under the weather again. I can't tell if it's his knee or hip, or hopefully just a muscle. Derek said it might be because of the weather change again back to cold. Fingers crossed. He's an old man now - just turned 3 yesterday! I told him - and yes of course I talk to Cosmo - that he's falling apart. I do NOT want to make him have surgery again, but will if he needs it. I just got a call from my friend with a chihuahua (while I was writing this post!), and poor Giselle's got to have surgery this week. Ick.

Off to cut out some fabric for a new dress!

Comments

[LeeAnn]

I make my whole chicken in a similar manner. I put a fresh chicken in a large plastic bag and let it marinate in lemon juice, dried basil, garlic, and salt and pepper. I turn the bird every so often (anywheres from over night to an hour)before I pop it in a roasting pan with potatoes and carrots. Oh so yummy! Oh, and save the carcass of the bird when you make your soup. Boil it uncovered in water with salt and herbs until it falls apart, strain, return to stove and supplement chicken broth until desired amount. Continue to flavor broth with carrots, celery, and onion. Using the bones will add a whole new dimension to your broth.

[Jen]

I'm so impressed-first-with you cooking-and it looks soooo good-Martha w/ be proud!! Love the bag--love the necklace!!!!