Recipes
Winter Warmth

ROAST LEMON-STUFFED CHICKEN

One 4-5 pound chicken                  

1 ½ Tbs. olive oil

Salt and pepper to taste                  

2 heads garlic, unpeeled

1 large lemon                  

1 cup chicken stock

2 large sprigs thyme                  

1 Tbs. lemon juice

Preheat oven to 425 degrees

Salt and pepper the cavity. 
Prick the entire surface of the lemon with a fork and place lemon and thyme in the cavity. 
Truss and rub skin with oil. 
Season exterior of chicken with salt and pepper and place in baking dish.  Scatter garlic alongside of the chicken and place in the center of oven.

Roast for at least 1 hour, basting with juices occasionally.
Reduce heat to 375 degrees and roast until juices run clear when pierced in thigh joint, 15-20 minutes.

Transfer chicken and garlic to a warm platter and return to oven (off) with door ajar for 10 minutes or more while you make sauce.

Spoon off excess fat from the baking dish and place dish over medium heat.  Add stock and lemon juice.  Bring to a boil and scrape the brown bits from the bottom of the dish. Reduce heat and simmer for about 5 minutes or until the sauce begins to thicken.

Carve chicken and arrange on platter with the garlic.  Strain the sauce through sieve, if desired and serve with chicken.  Squeeze garlic onto chicken.

Betty Ann Hanauer

BARBECUED VENISON RIBS

1c. tomato sauce               

 2 tsp. chili powder

¼ c. vinegar                       

¼ tsp. cayenne pepper

¼ c. Worchestershire                     

1 or 2 diced onions

1 tsp. salt                                 

1 ½ cups water

Split the ribs as you would for spareribs and put in roasting pan. 

Combine the above ingredients and pour the mixture over the ribs. 
Cover the ribs, and bake in a moderate oven for 1 hour. 

Uncover them and continue baking for another half hour. 
Turn ribs 2 or 3 times during the last half hour, to brown them well.         (we like venison very well done, so I cook them longer.)

                                                                        June Kramer-from Salmon River Recipes,   (Available from any Fire & Rescue member)

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