1 whole chicken 1 huge handful of fresh basil 2 lemons Dried Sage Salt/Pepper String or bamboo skewers 1. Take the handful of basil and make sure it’s washed and the leaves are de-stemmed; 2. Place the basil inside the chicken; 3. Cut one lemon in half and place the two halves inside the chicken with the basil; 4. Take the other lemon, cut in half and then squeeze on the outside of the chicken; 5. Sprinkle dried sage, salt/pepper over the top; 6. Then either tie the legs together or, as I did, place two bamboo skewers through the legs. Keeping the legs together helps to insure that they do not separate from the main body during cooking and drying out. 7. I covered it with aluminium foil for about 1 1/2 hours at 170/340F. Then I took off the aluminium foil and baked for about 30 minutes. With chicken it does depend upon the size. The rule is 45 minute per kilogram in a thawed chicken. If you’re unsure you can use a meat thermometer or cut into the deepest part of the breast meat to insure that it’s no longer pink. *Another tip is to line the pan with a silicon baking sheet, baking paper or aluminium foil. It helps to keep the clean-up to a minimum.
dessert
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1. Make cupcakes according to box. I always reduce the amount of liquid by a little bit. I like my cupcakes dense! 2. Frosting: Mix together all ingredients with a spatula or a mixer.
Postscript 01 2010
Cinnamon Vanilla Cupcakes I like to pride myself on making things from scratch, but why bother when there’s boxed cake mixes? 1 box of vanilla cupcake mix 2 cups powdered sugar 2 tbs. softened butter 1/2 tbs. milk 1 tbs. vanilla 1 tbs. cinnamon
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