Yeah, that’s right, I said it!   Okay, so you know how I have trouble with chili and scalloped potatoes?  Um, roasted chicken is also our nemesis.  It doesn’t matter if the whole chicken is never frozen, if it was once frozen and I defrosted it in the refrigerator for five days, somehow, some way, I almost always under cook the chicken.

But the best part, (Hannah’s favorite!) is when I have probed the chicken in like five different places, have determined that the chicken is in fact done, bring it to the table and cut down between the breasts and when I get close to the bones to carve the meat, it is still bloody.  Yep, this has happened on more than one occassion!

Not tonight my friends.  I used this dry rub and put the chicken in my cast iron enameled pot at lunch.  I had Hannah put it in the oven at 4:30 at 325 degrees.  I got home at 5:45 and this is what I saw:


 Since the wings and legs were on the bottom, I broiled them separately after I cut them:


My plate: 4 ounces chicken, 1/2 cup mashed potatoes, 1/2 cup broccoli with cheese, 1/4 cup chicken gravy (only 25 calories!) and of course, my beloved crushed red pepper sprinkled over the top!


And then I strained the juices from the stock pot for the base to my chicken noodle soup.  I picked off all the remaining white meat off the carcass, added it to this stock, 1 can of chicken broth, diced carrots, Italian seasoning and egg noodles.


I am off to watch Biggest Loser!  I DVR’d it because I decided to watch Idol first.  I’ll recap in the am!  See you then!!