saturdays with beth and roast chicken

A couple years back, two of my good friends and I got together bi-weekly for a Bible study.

We called it “Saturdays with Beth” (Beth Moore) and it was supreme.

Every time we got together, we would first make a meal and then jump into whatever God wanted to show us in that week’s lesson.  Food + friends + Jesus is such a winning combination, in case you didn’t know.

Eggplant parmesan, huevos rancheros, and breakfast for dinner are just a few meals that come to mind when I think of our culinary endeavors.  Don’t think that we forgot dessert either.  Our strawberry shortcake is what dreams are made of.

Everything was memorable, but one of my favorite moments was enjoying the blissful aromas and flavors of a classic roast chicken.

Is it normal to think of chicken as blissful?  Never mind.

If I remember correctly, we demolished that chicken barbarian style whilst standing up in my friend’s black and white tiled kitchen, STRAIGHT OUT OF THE PAN.  Classy dames, we were.  The fact of the matter is, it was just that good.

Today, after far, far too long, I finally made a roast chicken myself and all those keen memories came rushing back into my brain.


Happy day.

There’s something just so classy and comforting about a whole roast chicken.  Never mind the fact that it’s super simple.

I went with this recipe for my little chicken (I used sweet onion in place of garlic because it’s what I had).  I don’t have a meat thermometer, but an easy tip to check for doneness is to cut into the meatiest part of the bird and if the juices run clear, you’re good to go.


Fall-off-the-bone tender, juicy…AKA everything you could ever want in a roast chicken.

The skin gets crispy, too, if you’re into that.

Now that roast chicken is back in my life, I don’t ever see it leaving.  In fact, I foresee it as a staple.  Having a friend over for dinner?  Roast chicken.  Need something for lunch tomorrow?  Roast chicken.  Don’t know what to do with the leftover bones?  Homemade chicken stock ftw.

I’d like to think of our Saturdays with Beth as a glimpse into our culinary potential.

Let’s just disregard the time we tried to make s’mores out of saltines, chocolate chips, and mini marshmallows…


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