28th post

gerrrroffff me! (or : An End To Faking Headaches)

Ok, here's a foolproof recipe for repelling your significant other, especially if you don't want to get pregnant with a third child so soon after having a second one (and it also tastes grrrrreat!):
1 whole chicken1 lemon1 head of garlic (or 20!)
1 bunch of fresh rosemaryolive oilcoarse sea salt cracked black pepper
Preheat oven at 200'C.
With a very sharp poulet/kitchen scissors, cut the chicken in half at the breastbone and rinse well. Pat dry with paper towels. Line a roasting pan with baking paper.
Rub olive oil into both sides of the chicken, then rub a generous amount of sea salt and black pepper into the chicken skin.
Place a few sprigs of rosemary into the baking pan, put chicken (flat) on top of it, and flatten the chicken so it will cook evenly (ie. make sure the breast is butterflied outwards).
Cut the lemon into round slices and place on the chicken to flavour and keep it moist during roasting.
Also place the remaining sprigs of rosemary in/around the chicken (under the lemon slices also can!) to add flavour and aroma. I usually stuff them under the wings and in the celah-celah kangkang of the thighs!
Take garlic and separate the cloves, with the skin on, and just bung them into the pan whole (no need to chop up or slice). Yum!
Roasting time usually takes an hour or an hour and fifteen minutes. Check by cutting into chicken at leg joint, if juices run clear, it's done. Let the chicken stand for about 15 minutes before cutting to give the juices a chance to settle and make the chicken even more succulent.

Serve with mashed potatoes and/or steamed veggies/salad.
Enjoy!Your spouse will guarantee to NOT want to touch you romantically with a 10 foot pole after you eat all the lovely whole roasted garlic (which, if made correctly, should be slightly caramelised and so soft that it melts in your mouth! )...I could leave the chicken and just eat the garlic......SEDAP NAK MAMPUS!