Four is Enough

In the spirit of the inspired quote, "The impossible I can do immediately, miracles take a little longer." I will show you, that you don't need a lot of ingredients in the house to eat well. In the spirit of Karnack the Magnificent,  I will show you progressively this week, how to make something to eat using four ingredients, then three ingredients and then finally on Friday, using two ingredients. When you put all three of the entrees together, you will have a three-course meal with a total of nine ingredients. Now, for the sake of clarity, this doesn't include condiments, water or spices.

All of which information will come in handy when you are going through one rite of passage or another, have also had no time to shop and the natives are restless. Bring something like the following menu out of a supposed Hubbard bare kitchen and you will be elevated to superhero-like status with the ones that you love. I mean, who doesn't want to hear, Mom, you're my hero.....sandwich?"



Roasted Chicken with Herb Cheese, Jalapeno and Lime Stuffing

Ingredients

• 1 (4 pound) whole chicken
• 1 - 8 oz. package cream cheese
• 1 jalapeno pepper (diced finely)
• 1 lime
• 5 cloves garlic, crushed
• 2 teaspoons salt
• 1/8 teaspoon ground rosemary
• 1/8 teaspoon basil
• 1/8 teaspoon parsley

Directions

1. In a bowl, mix the salt, parsley, basil, rosemary, jalapeno pepper, 1/8 teaspoon lime zest and cream cheese. Loosen the chicken skin on the breast and legs, taking care not to tear the skin. Stuff the cream cheese mixture under the skin, and smooth. Cover chicken, and place in the refrigerator for 24 hours.
2. Preheat oven to 500 degrees F. Stuff the chicken cavity with the garlic. Place the chicken on a rack in a roasting pan.
3. Squeeze the juice of the lime over the chicken.  Roast 15 minutes in the preheated oven. Reduce heat to 400 degrees F and continue roasting 1- 1/2 hours, or until the juices of the chicken run clear from the thickest part of the thigh. Cover the top with foil if the skin is getting too browned. Let stand 20 minutes before carving. Serve with the pan juices poured over.