"Upside Down Chicken Salad"

I stuffed the bird with two lemon halves, a few cloves of garlic, onion, and a few pieces of celery. Under the skin, I rubbed butter and a mixture of spices; then slipped in a few more cloves of garlic. Finally, I drizzled the skin with olive oil and rubbed on more spices. I pre-heated the oven to 450 and then lowered the temp to 350 when the chicken went in. I basted it with pan drippings and more butter every 15 minutes until the internal temperature reached 175. ( The Joy of Cooking suggests 20 minutes in the oven for every pound.) Halfway through, I covered the bird with foil to prevent the skin from burning, and when it was about finished, I removed the foil for five minutes to make sure the skin was brown and crispy.

After it rested for 10 minutes, I was ready to tear in and taste my first whole Roasted Chicken. I typically cook individual breasts and thighs. It looked successful, but then I carved into bones. Huh? I was a little confused, and then I realized the bird was upside down. Which I'm sure most of you already noticed. Come to think about, it did look a little funny. Oops. My accidental mistake turned out great flavor since the breast soaked in the pan juices. And, Angela tells me it's common for people to roast their turkeys like this. This technique will be a keeper.

Upside Down Chicken Salad

• Roast chicken meat, cut into small chunks
• 3 Celery stalks, peeled and finely chopped
• 1/2 Small sweet white onion, finely chopped
• 3 Cloves roasted garlic from chicken, finely chopped
• Lemon juice
• Salt
• Pepper
• A pinch of cayenne
• Light Mayo

-Mix ingredients well together, and chill.

This sandwich was recreated with leftovers for Rob when he got home this evening.

Full Recipe and more at Sweet E's Kitchen