Round Two: Infusion #8

I cooked again today and it is wonderful to be able to do something that I love so much! Tomorrow I have a check up and if I were to take a guess I would guess that the white blood cells are not too bad and ... crossing my fingers and toes ... maybe I will not need Lukine injections. I've been wrong about this before but I'm not wrong about how much better I am feeling!


The Best Chicken Ever and the Best Ever Cast Iron Casserole Dish it was Cooked in:

1 Whole Chicken
1 Cube of Butter - Softned
Fresh Thyme
Fresh Oregano
Fresh Italian Parsley
Minced Garlic
Kosher Salt and Pepper
1 Lemon
1 Onion
Olive Oil
2 - 4 slices of day old bread or a rack for the chicken to sit on while baking
Red Potatoes and Carrots


With a paper towel pat the chicken dry inside and out. Cut the lemon and onion into quarters and stuff them inside the chicken.

In a bowl add the softned the butter, the seasonings and the herbs; with a fork smush it all together to make a nice paste.

Separate the skin from the breast of the chicken carefully so as to not tear the skin; separate as far as you can. Push all of the butter mixture into the opening you have made. Rub the outside of the chicken with olive oil and then place the chicken on a baking rack or place the bread in the bottom of the casserole dish and set the chicken on the bread.

Surround the chicken with red potatoes and carrots. Cover and bake in a 400 degree oven about 1 hour and 15 minutes then bake uncovered another 15 minutes - until the temp is 165. Let stand 10 minutes before carving.

Here's a picture ... after Randy and I had dinner.