Saturday, December 03, 2011

Thanksgiving Dinner

 Did you know that Thanksgiving is not a holiday recognized around the world?  My friends got up for a normal day at work and school, without once thinking of turkey, stuffing, and pies.  Except for a few--I had asked some friends to come over for dinner at 9pm.  

I started cooking around 4pm, and my neighbor, A came over soon after to help out.  As you can see from the picture, there were chickens (a 10 lb turkey cost 182,000 guaranies--roughly $45!!), stuffing, potatoes, and olives.

A was in charge of cutting the bread from the supermarket.  She was amazed with the bread knife, and said "If I learn how to cook, can we ask your mom to send one of these?!"  Her own mom later told her--we have a knife like that, why don't you use it?!

The chickens almost done cooking, and ready to eat!

All six of us anxiously waiting to eat.  By this point it was about 9pm, and everyone was hungry!  The next morning a few people said "My stomach hurts."  Welcome to Thanksgiving! :-)

Carrie's Thanksgiving Chicken
In a bowl, mix rosemary, oregano, salt, and enough olive oil to make a little paste.  I would have used sage as well, but didn't find any in time.  Lift the skin off the chicken breast (without removing it), and evenly spread the paste around.  Replace the skin over the paste.  Smear butter over the skin of the chicken on the outside, and flip upside down in the pan.  In the pan and inside the chicken, I cut up 1 orange, 1 lemon, and one onion per chicken.  I squeezed an orange wedge over the chicken.  For liquids in the pan, I used a Schweppe's Citrus soda, which reminds me of Fresca, and one cup of chicken broth.  Bake 15 minutes at 500*, 15 minutes at 425*, and 15 minutes at 400*, before dropping the temperature to 350* for the rest of the time.  It took about an hour to bake until the breast read 165*.  (Note--use your own discretion here, chicken should really be baked until it reads 180* on a thermometer.  The juices were clear at 165*, so we ate it!)

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