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Maureen Lang's Sunday Chicken


 Maureen Lang writes stories inspired by love of history and romance. An avid reader since childhood, she started at a very young age to write the stories she wanted to read. Before publication she won RWA’s Golden Heart and ACFW’s Genesis, and her published books have won the Inspirational Readers Choice Contest, a Holt Medallion, and have finaled in the Christy, Rita and Carol Awards. She is also a member of the disability community since her son was diagnosed with Fragile X Syndrome when he was an infant. Maureen lives in the Midwest with her husband, children and Labrador retriever. Visit with Maureen at www.maureenlang.com
 
Maureen's Latest Book Release: All in Good Time

Can one impatient woman with a dream to provide a refuge for women in need melt the heart of an impervious, stingy banker?

Dessa Caldwell has a dreamto open Pierson House, a refuge for former prostitutes in Denver’s roughest neighborhood. But after exhausting all charitable donations, Dessa still needs a loan. Her last hope hinges on the owner of Hawkins National Bank.

Henry Hawkins has a secrethe owns the most successful bank in town, but his initial capital came from three successful stage coach robberies. Though he’s Denver’s most eligible bachelor, to protect his past, he’s built a fortress around his heart that no one can penetrate . . . until the day Dessa Caldwell strolls into his bank requesting a loan.

Though he’s certain her proposal is a bad investment, Henry is drawn to Dessa’s passion. But that same passion drives her to make rash decisions about Pierson House . . . and about whom she can trust. One man might hold the key to the future of her mission—but he also threatens to bring Henry’s darkest secrets to light. As the walls around their hearts begin to crumble, Henry and Dessa must choose between their plans and God’s, between safety and love.

Maureen's recipe for Sunday Chicken

Here’s a recipe my brother David calls his “Sunday Juicy Chicken” which he prepares before leaving for church, then finishes when they get back. (He’s a lot more comfortable leaving his oven on and unattended than I am! Is that a guy thing?)

Large Roasting Chicken, about 5 lbs.
1/4 cup butter, melted
Italian herb seasoning mix
Celery salt
Pepper
Garlic powder
2 carrots, cut in 1” pieces (no peeling necessary)
2 celery stalks, cut in 1” pieces
1 small to medium onion, quartered
½ lemon, cut in four pieces

Rinse chicken and pat dry; brush with melted butter, then seasoned with Italian herb seasoning mix, celery salt, pepper, and garlic powder. Stuff chicken cavity with carrots, celery, onion, and lemon. After filling bird cavity with the above, lace or skewer closed. Place bird breast side down on rack in open roasting pan. Do not cover, as this will cause the bird to cook faster.

Place in 300º oven for one hour and 15 minutes, then turn the bird over, breast side up, and increase oven temperature to 350º. Continue baking for 20 minutes longer for skin to brown. Remove bird, enjoy the meat, then use carcass and vegetable “stuffing” to make chicken stock, as follows:

Chicken Stock Bonus Recipe:
Place vegetables/lemon and chicken carcass in stockpot (break carcass into pieces). Add enough water to cover the carcass, then cover the pan and simmer for 2 – 4 hours. Drain and reserve liquid for broth, discard the carcass and vegetables/lemon. Chicken stock can be used for soup, gravy, or in place of water in sauce recipes for extra flavor.