Back on the blog

It's hard to believe that I haven't looked at this blog in over a year and that I'm finally retired and will spend a little time spiffing the site up so my children and grandchildren will enjoy it more. That will happen later. I'm in Rochester to be with Tracy and the kids while we wait for the results of her biopsy and find out what we need to do to rid her body of cancer. I'm sure the recipes will change some as we learn what foods are the best for her to have and what tastes good as she goes through her treatments. Tonight was all about comfort food. Tracy has made this recipe before and really want4ed to have it while I was here. I honestly don't know if I've ever had a roast chicken this delicious and moist. This is one of Jamie Oliver's recipes and I can't wait to make it for Denis and the rest of the family.

Recipe By: Jamie Oliver

Serving Size: 4

Summary: 5 Stars A slightly odd but really fantastic combination that must be tried

Ingredients: 1 (3 pound/ 1.5 kilogram) organic chicken Salt and freshly ground black pepper 4 ounces (115 grams) or 1 stick butter 1/2 cinnamon stick 1 good handful fresh sage, leaves picked 2 lemons, zested 6 garlic cloves, skin left on 1 pint (565 milliliters) milk

Directions: 1. Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on. 2. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic. 3. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato