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Flavor's of Fall!

Now that the cooler day's of Fall have arrived my attention, as I can imagine is yours, are drawn to the Autumn Harvest and its feasts of foods. I begin working on the flavors of the Thanksgiving Turkey and variations of gravy's. something my husband and family enjoy all the way into the holiday. Test roasting fowl, chicken and duck, I am enjoying including the traditional flavors of sage, thyme, marjoram and rosemary with Basil and Nutmeg! I always prepare a Thanksgiving bird with Herbs de Provence, as well.


For one 3lb. fresh bird (pictured is chicken). Preheat oven to 450 degree's . Clean and remove any heart, liver and gizzards from cavity. (use or toss away).

Roasted Fall Fowl

1 teaspoon poultry seasoning, divided blend of sage, thyme, marjoram and rosemary.

1 small onion, halved and quartered

2 fresh basil leaves

1 Tablespoon butter, softened

1 teaspoon olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

Place clean chicken in cast iron (enameled or not) and fill cavity with 1/2 teaspoon poultry seasoning and halved, quartered onion. Place fresh basil leaf's (2) under breast skin and rub skin with 1 Tablespoon softened butter and 1 teaspoon olive oil. Sprinkle chicken with remaining 1/2 teaspoon poultry seasoning salt and pepper. Place bird in preheated oven and lower temperature to 375 degree's. Bake 1 hour and 30 minutes. Basting once or twice.

Once done remove bird from cast iron to platter or large shallow bowl (pasta bowl size).

With remaining juices in cast iron skillet over medium flame add 2 cups fat free half n' half.mixed with 2 Tablespoons flour.. Mix over high flame until bubbles form. Add salt and pepper to taste and continue stirring till thickened. Coat's wooded spoon. Serve on mashed potatoes and over chicken.

Panned Gravy


Happy Autumn!


good cooking!

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