Roasted Chicken

Preheat oven to 350.
You will need:
A whole chicken
2 cloves of garlic (optional)
one large branch of fresh rosemary that you can cut into several smaller pieces

Use a whole chicken. Wash the inside and outside to remove stray bone chips and the gizzards and neck (which I toss. All the toxins in the animal end up in the neck and organs.).

Remove the tail and any large chunks of fat.

Separate the skin from the breast of the chicken with your hand, not as difficult as it sounds.

Between the skin and the breast meat insert little chunks of butter, slices of whole garlic, and sprigs of rosemary.

Stuff the rest of the rosemary inside the chicken.

Bake at 350 for about an hour. Use an instant thermometer to ensure that the breast meat is at least 170 degrees. The skin should be crispy.

Remove from the oven and let the chicken set for about five minutes. Slice or carve and serve.

Enjoy!

Bacon two ways

I. Microwaving

Bacon comes in rashers, just as a point of information. All microwave ovens are different and times vary. This method allows the paper towels to absorb the fat, and you can have bacon as limp or crispy as you please.

Lay three strips of bacon on two layers of paper towels and place a third paper towel on top.

Nuke in the microwave oven on high for 4 - 5 minutes. Check the bacon. If it needs more time, try a minute at a time.

II. Oven baked/roasted

Preheat oven to 400.

This works for a larger number of people.

Line a cookie sheet with parchment paper, available at the grocery store. If you don't have any, open up a brown paper bag and use that (a poor second choice, however).

Lay the rashers of bacon on the cookies sheet so they are almost touching.

Bake in a regular oven for about 20 minutes. Again, check the bacon for the degree of doneness you prefer.

Enjoy!