I confess; I’m not a great lover of turkey. However, on Thanksgiving Day I indulged in a very delicious, moist and succulent bird. Shhh!! My friend was on top of her game and ‘throw it down!’ I found my self returning for seconds. The side dishes served were: creamy macaroni/cheese, sweet and smooth sweet potato bake, hot kale salad and of course the tart/sweet cranberry.  All those sides gave a beautiful balance to the star of the show (turkey).


On returning home, I felt a tad guilty.  I took a peek at my chicken as it  perched on the bottom shelf. Somehow, it looked quite miniature.  My intention was to do a quick roast of it the next day. You see, I placed it in an apple cider brine the a day before. I removed same, rinsed and stuffed it with compound butter consisting of fresh herbs of rosemary, thyme and crushed garlic.

As my poor bird laid there I felt that I should find a way to perk it up and enhance the size and taste. Reflecting on the size of the turkey breast, I took my knife and made a slit in the center of my chicken breast. That didn’t satisfy me. I made quick scan of my surrounding trying to find a way to make it up to my bird. After all, I consume same most days of the week.

In my peripheral vision, I spotted the bowl of gala apples. Why not? Immediately, I grabbed a couple and removed the pits with my knife tip and stuffed them with some fresh herbs. I smiled, I felt like I was making it up with a lover. I drizzled a little olive oil and massaged the interior and exterior of my abandoned bird (well, in my mind).


I placed my dear bird on wire rack so that all the heat could circulate throughout and yield a crispy skin. Chicken was then placed on foiled baking sheet and roasted in a preheated 375 degree oven for approximately an hour (turning once). It was basted with a sauce consisting of little apple cider, ketchup, soy sauce, balsamic vinegar, and dried seasoning. Oven was turned up to 420 for another 15 minutes to arrive at a crispy and brown finish.

Though my beloved bird was small in body, I must state I loved all the amazing flavors. She has a way to adapt to any spice, and flavors come her way. She is so forgiving and always seem to satisfy me. I can’t promise her that I will not stray and test the waters with another feathery one. Deep down, I know she understands.

Oh, I wish they would all just get along. After all, it’s just a once in a while kind of thing. Do I have to choose? Okay, I choose my dear chicken.




Published by bblake10

I'm originally from the beautiful island of Jamaica. In Jamaica, we always find a reason to celebrate. And, when there's a celebration, there is music, fun and of course, food, great food. Presently, I reside in So. Florida.Living here in Florida offers varied cultures, people of different ethnic backgrounds. I've a great passion for the culinary side of life. Therefore, being in So. Fl., provides me the great accessibility of fresh seafood, fruits and vegetables. Moreover, I've the choice to indulge in a amazing foods from different cuisines.This ability provides great inspiration for me to retreat to my humble kitchenette and replicate these dishes.It warms my heart to be able to break bread with loved ones. I'm an avid reader and love to get lost between these beautiful words. I find reading to be a social activity because it allows me a peek inside other people's minds which in turn makes me more empathetic towards others. One day in the near future, I hope to publish my very own words in the area of poetry as well as my other love, food. Yoga and speed walking are just a few of the things that keep me balanced and centered. I love family and friends; and, of course, wholesome foods with a glass of cocktail. Life is what you make of it. And, I try to savor and enjoy the simple and precious moments.

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