Herb-roasted Chicken – We Love God!

Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Sami		1	Servings

INGREDIENTS

2	T	Dried oregano
2	T	Dried tarragon
3	T	Dried thyme
1	T	Dried rosemary
2		Bay leaves, center ribs
		removed
1	t	Dried lavender flowers
		optional but a nice
		addition
1	T	Toasted fennel seed, follow
		toasting instructions
		that
		follow for the entire
		herb
		combination
1	t	Toasted coriander seed
1	T	Coarsely ground black pepper
2	T	Minced dried orange peel
1	T	Minced dried lemon peel
		Kosher salt
		Balsamic vinegar
		Extra-virgin olive oil
2		Chickens or 4 game hens
1		Lemon
8		Garlic cloves, peeled and
		smashed.

INSTRUCTIONS

To prepare the herb rub: Combine the oregano, tarragon, thyme,
rosemary, bay leaves and lavender flowers in a bowl. In a dry saute
pan over med. heat, toast the herb mixture until fragrant. This will
take only a few minutes. Do not burn. Return to the bowl. Add the
fennel, coriander, pepper and orange and lemon peel and stir to
combine. In a spice grinder or with a mortar and pestle (I used the
blender after smashing the fennel and coriander seeds with a mortar
and pestle), coarsely grind the mixture. To use the herb rub, combine
5 parts of the mixture with 1 part kosher salt, 3 parts balsamic
vinegar and 3 parts olive oil.  Rinse the poultry and pat dry. Rub the
herb rub liberally over the  inside and outside of the birds. Allow to
marinate, covered, in the  refrigerator for 8 hours or overnight.
Preheat the oven to 425 degrees (for game hens). Evenly divide the
lemon slices and garlic, placing them in the cavity of each bird.
Place them on a rack in a roasting pan, breast side down. Roast for  10
minutes. Turn the hens breast side up, reduce heat to 350 and  continue
roasting for another 20-25 minutes or until cooked through  and juices
run clear. Allow to rest 10    minutes before serving.  I used two
upright roasting racks for the chickens, even with the  garlic and
lemon inside. I cooked them at 400 for about 2 hours, 10  minutes.
Posted to EAT-L Digest 25 Aug 96  From:    Brenda Pittsley
<brendap@CORBIS.COM>  Date:    Mon, 26 Aug 1996 11:54:00 PDT

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