He pressed his forehead to mine. “You’re so fucking perfect, Em.”
I smiled. “Not always,” I whispered.
“For me you are.” He kissed me and I forgot about the pot of boiling water, or the rolls. I only wanted to taste the sweet pineapple on his lips and feel his body cover mine.
The rest of Thanksgiving dinner could burn. The football game played in the background, while my husband loved me. And I loved him.
Violet’s Roast Chicken Recipe
I love this recipe. So much so that I had Emily make this chicken more than she probably wanted to. Fair warning, it’s not a quick one-pot, easy-mama dinner. It’s not hard, but it does take some time.
Ingredients
1 Whole Chicken (5-6lbs)
Fresh thyme, parsley, sage
Green onions
Bacon
Butter (LOTS!) Softened, not melted. I would plan on 2 cups.
Preheat oven to 425 degrees.
Rinse chicken inside and out. Pat dry (this is essential).
Divide herbs in half. Chop half of them, and leave the other half whole.
Start with a cup of butter maybe even 1.5 cups and mix with the chopped herbs. I use my hands and just smoosh it all together.
Stuff butter mixture under the skin. Shove it in there! All around legs, breast, etc.
Stuff the inside of the chicken with the whole herbs, butter (half a cup) and some green onion.
Lay 4-5 strips of bacon across the top of the chicken. You don’t need to secure it. I chop the rest of the green onion and sprinkle around the base of the chicken.
I roast the chicken open in a Dutch Oven, but you can use any roasting pan, letting the chicken rest on the bottom.
Roast 45 minutes and check the temperature. You may need another 30-45 min at this point, depending on the size of your chicken.
Chicken is done at 165 degrees on a meat thermometer.
Remove the bacon and let the top of the chicken brown for another 10 min.
Voila!
Enjoy!