Juicy Roasted Chicken

1 Meijers roasting chicken
2 cups water
about 4 tblsp salt
5 cloves garlic
two ribs celery, broken in half
one onion, quartered
fresh cracked pepper
paprika
vegetable or olive oil

cut open the end of the chicken's packaging at the leg end. drain all the juice and remove the giblet bag (retain for soup or gravy if desired). mix the water, garlic and salt until salt dissolves. pour into cavity of chicken still in the packaging, standing it on end, working a finger around the outside of the bird in between the skin and the packaging so the brine gets all over the surface. add more water if needed until cavity is full. prop it up in the fridge in a bag or bowl and let it marinate for 3-4 hours. drain the brine out, put the chicken in a roaster (on a rack if you are worried about fat). stuff the celery and onion into the cavity. rub the breast and legs with vegetable or olive oil, then sprinkle with salt, pepper, and paprika. Roast uncovered at 350 for about 30 minutes or until it gets some nice color, then tent foil over the bird, and roast for another 45 or so. Remove foil and broil for 15 minutes to crisp skin. Let rest, then serve.

Mother and Daddy loved this.

Timothy's White Chili

1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans of mild green chilies, chopped
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack cheese
Sour cream
Salsa

Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil, reduce heat, and simmer until beans are soft, three hours or more, adding more broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to the bean mixture. Add chicken, and simmer one hour, stirring occasionally.

Serve topped with grated cheese, salsa and sour cream.
Serves 8 to 10.

Curry, Thai Style (Red)

2 cans light coconut milk
2 cans regular coconut milk
1 1/2 lbs chicken thigh meat, in chunks
5 carrots, in large disks
2 medium zucchini or similar squash, sliced into disks
4 small potatoes, cubed
2 large onions, diced
1 can of chicken broth
2 tablespoons Mae Ploy red curry paste
4 leaves dried kaffir lime leaves
1 stalk lemongrass, cut into very thin leaves
canola oil

Saute the onions and carrots in a little bit of oil. Add chicken and curry paste and saute a bit longer. Add chx broth and coconut milk; bring to a boil. Turn the heat down to high simmer, add zucch and potatoes, lemongrass and lime leaves. Simmer until potatoes are soft and zucchini has melted into the curry. Serve over jasmine rice.

Note: The lemongrass is optional but the curry paste and the lime leaves unfortunately are not.