One time on Usenet, "Nancy Young" > said:
> "Dimitri" > wrote in message
> m...
> >
> > "Gal Called J.J." > wrote in message
> > ...
> >> My local Fred Meyer (I live in Western Washington State) has
> >> frying chickens for a mere 59 cents per pound today, so I bought
> >> three. Two will be cut up and fried, but I tried something new with
> >> the last one. I put it in a covered roasting pan, and stuffed it with
> >> a chunk of onion and half of a lemon. Then I mixed 2 T. butter with
> >> garlic, sage, rosemary, thyme, salt, black pepper, and white pepper,
> >> then rubbed that under and over the skin, and sprinkled a little
> >> more lemon juice over it. I'm going to bake it for an hour or so
> >> at 350 F. We'll see how it turns out -- I don't usually cook without
> >> a recipe...

> > It will torn out GREAT!

It did, it was delicious, and there were no leftovers.

> > Don't pull a Dimitri - jot down what you did just in case.....

Heh, that's one reason why I posted it -- not only to share, but
so I won't forget it. Years ago, my Dad made a pork chop dish that
everyone agreed was wonderful, but he still isn't sure how he made
it and can't reproduce it. I learned my lesson from him. :-)

> Sounds great! But an hour sounds short to me. Hope you have
> a thermometer, JJ.

*nods* We do, one of those electronic probe kind. It took about an
hour and 10 minutes, plus 10 minutes resting time. Very easy, I'll
be making this one again, although I'm going to try other seasonings
in the future for some variety...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF