Basics

Supper club is back on, after several weeks of sick kids.  At my house, which is good and bad.  Good because it lets me cook, bad because it means I have to do dishes.  I had planned to have one of my guy friends over to start testing out my sandwiches this week, but that fell through.  So the loaf of bread I bought was going stale.  Solution: Bread Pudding!  And I had a whole chicken in the freezer that I must have bought on a whim.  I don't know why, since I don't cook or eat whole chicken.  But with those left overs I had enough inspiration.  The recipes and cooking techniques were pretty basic.  Roast chicken and bread pudding (a version of stuffing) don't get more straight-from-the-farm than that.

The meal was great.  And it made the apartment smell wonderful.  I cooked without recipes again, so I was pretty happy that it all turned out so well.  Especially since I guessed on the time it would take the chicken to cook.  But the chicken turned out perfectly golden brown, the potatoes that I used as a roasting rack, since I didn't have one, absorbed the butter very nicely.  And the pan sauce was very rich, perhaps due to all the butter I used to baste the chicken......

In all, I think it was a hit.  Especially since chicken and mushroom-based things are the stand-bys for the Condon household and of course everything is better with bacon.

Herb Butter Roasted Chicken over Potatoes and Onions
1 whole chicken
1/2C Butter
2T Thyme
2T Rosemary
2 Baking Potatoes - cut into 2in squares or larger
1 Whole Onion - cut into quarters, root still attached
1C White Wine
2C Chicken Stock

Mix butter, herbs, 1t Salt, 1/2t Pepper together.

Mushroom Bacon Bread Pudding

Will finish later.....  Time to go play with the baby!