I don’t really know where the mouth came from truth be told.
As a kid we were not allowed to watch anything our parents’ believed could corrupt our young minds; “Three’s Company”, “90210” and “Beavis and Butthead” were banned in my house. I think I have heard my mother swear twice my whole life.
Now I do remember the first time I said a naughty word. I was in the woods, sitting on a monstrous rock, with my childhood best friend, Jennie. (Isn’t every girl’s childhood best friend Jennie?) We were 8-years-old and about an acre away from my house. I wanted to be absolutely certain no one heard us. Holding hands we both uttered the word “shit” and giggled.
It has gotten progressively worse over the years. Readers and real life friends have witnessed my dirty verbal gems. At times I don’t even know where they come from…I am beginning to think I am just inherently depraved. At work I can hold it together, but in my day to day life I find it getting harder. It is just a habit, like moisturizing or worrying about Britney Spears’ mental stability. I do my best to respect my mother but I hear the phrase “Alexandra! Language!” with more and more frequency. She calls me Alexandra when she means business. The other day the “f word” slipped out when I was around my 6-year-old cousin. He didn’t hear me, but I was really disappointed. I try to be the best version of myself around him.
I’ve decided I am going to make an effort to be better. While I do think the taboo regarding swearing is a bit ridiculous, I think I could benefit from using my words more. I mean, I am not an idiot. Not every sentence needs to make a sailor cringe. This being said, a perfectly placed naughty word? Divine.
For instance, this chicken was fucking good. Seriously. Fucking. Good. Now I have made some roasted chicken in my day and this is hands down one of the best. A friend of mine loves to make chicken breasts with lemon curd and I got the idea that I should roast a whole chicken using the same method. Lo and behold, Cooking Light had beat me to the idea. I have pasted their recipe below but I was really laid back about the whole thing. I rinsed the chicken, patted it dry and stuffed a bunch of garlic, herbs, salt and pepper under the skin. I threw a few lemons halves in the pan and stuffed a handful of herbs and a lemon half in the cavity. After piercing the chicken a few times, I slathered the whole bird with some lemon curd. While it cooked I basted it several times. After removing it from the oven, I made sure to let the bird sit for 15 minutes before carving. This is an essential step for moist meat. What I love about this recipe is it does not require lubing up the chicken with fatty oil or butter; all the moisture comes from the tangy lemon curd.
I mean, doesn’t it look pretty fucking good?
Roasted Chicken with Lemon Curd
Adapted from Cooking Light
1 (3 1/2-pound) chicken
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed
1/2 cup Lemon Curd
3 large lemons, halved
Fresh rosemary sprigs (optional)
Preheat oven to 450°.
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. (Note: I stuck half a lemon and some thyme sprigs, salt, and pepper in the cavity.) Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.