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To really make a difference, to really receive the abundant life promised to us, to really be used by God in the world, we need to take radical steps of faith every day. Ask yourself, where does your faith (to the point it stretches you) differ from an unbeliever? We are far too easily pleased with lesser joys! Do we have the faith to leave the kiddy pool and move out into deeper waters? Do we have the faith to expect great things from God? Often we are often not given the details and there are often hardships along the way, but the life of faith is the life that marks God’s children.

Randy Smith

Hence that dread and amazement with which as Scripture uniformly relates, holy men were struck and overwhelmed whenever they beheld the presence of God. When we see those who previously stood firm and secure so quaking with terror, that the fear of death takes hold of them, nay, they are, in a manner, swallowed up and annihilated, the inference to be drawn is that men are never duly touched and impressed with a conviction of their insignificance, until they have contrasted themselves with the majesty of God.

John Calvin

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Chicken With Rosemary

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Canadian	Main dish, Poultry, Seasonings	4	Servings

INGREDIENTS

3	lb	Roasting chicken
5		Fresh rosemary sprigs
1	T	Butter, melted
1	T	Oil
1/2	c	White wine
3/4	c	Chicken stock
3/4	c	Whipping cream
		Salt & white pepper to taste
		Rosemary sprigs, for garnish

INSTRUCTIONS

Preheat oven to 400 F.  Put 2 whole rosemary sprigs into cavity of
chicken. Truss (skewer or  tie with string) chicken to secure wings and
legs. Brush all over  with half the butter and oil. Reserve remainder
for basting. Separate  rosemary leaves from remaining stems and place
into tucks of wings  and legs, and on top of breast.  Place chicken,
breast side up, in a  roasting pan.  Roast 30 minutes in preheated
oven.  Tip pan to let juices flow out  from chicken cavity; baste.
Turn heat down to 350 degrees; roast 35  to 40 minutes longer or until
juices run clear. Remove chicken from  pan to heatproof platter and
keep warm.  Place pan on top of stove.  Spoon off surface fat. Bring to
a boil,  scraping up chicken bits from bottom of pan. Deglaze by adding
wine  and stock and continuing to scrape up bits. Cook, over high heat,
until reduced by half.  Pick out any rosemary leaves. Add whipping
cream and reduce over high heat until of desired consistency. (The
longer it cooks, the more flavorful and thick).  Season with salt and
pepper.  Serve sauce with chicken, garnished with more rosemary sprigs.
A simple but satisfying dish.  Good with rice, glazed carrots and
steamed broccoli.  From Nancy Enright's Canadian Herb Cookbook.  By
Nancy Enright.  Toronto: James Lorimer & Company, Publishers, 1985. Pg.
98. ISBN  0-88862-788-2. Posted by Cathy Harned.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 990 Calories From Fat: 694 Total Fat: 77.6g Cholesterol: 318.5mg Sodium: 315.4mg Potassium: 792mg Carbohydrates: 4.3g Fiber: <1g Sugar: 1g Protein: 60.5g