I had been so looking forward to making my roasted chicken on Friday but a devastating stomach bug had struck the Deininger household leaving my daughter and I completely unable to eat for 2 days straight!  Luckily, my darling hubby only got a very mild (if that) case of it the same day as my daughter and has shown no signs of it since then.  My baby got the worst of it and wasn't able to stomach anything, liquids included, for almost 3 days.  I, on the other hand, was incapacitated for 48 hours.

 

I'm happy to say that today I'm feeling much better and finally able to eat again!  Hooray!  So today I start back on my culinary track and prepare to make my first ever roasted chicken.  Unlike the pasta I made last week, I'm not a poultry virgin!  For the past 5 or so years, I have been the one responsible for making the Thanksgiving turkey at our family dinner.  You'd think the person with the most culinary experience, or at least someone who knows their way around a kitchen, would be the master of that task, but thanks to my talented husband who taught me how to properly cook a turkey about 6 years back, that task has been mine ever since.

 

Thankfully, the 5lb chicken I've chosen to roast was much simpler to prepare than the turkey, although similar in the preparation method.  I was more so concerned about the sauce more than anything else. 

 

Read more at Domestic Diva in the Making.

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