Sunday, May 23, 2010
Celebrating Sunday: Pentecost
Now the company of those who believed were of one heart and soul, and no one said that any of the things which he possessed was his own, but they had everything in common.
[Acts 4, 32]
Today is the birthday of the Church!
Serving an entree that flew is a Pentecost tradition from medieval times. Depending on how many are at your table, a chicken, turkey breast, or Cornish hen would be a nice modern day substitute for the original dove or pigeon. For bonus points, decorate the table with red rose petals to symbolize the tongues of fire.
My favorite way to roast chicken is more work that the usual spirit of the Celebrating Sunday series, but it is very good... a Julia Child meets Nigella Lawson affair. I brine the chicken overnight in salt water with a sliced lemon. Before I cook it, I drain it and pat it dry. I heat some butter and oil in the roasting pan, and brown it on each side- more work, but it yields a beautiful color and crispy skin. With the bird breast side up, I scatter sliced potatoes, quartered onions, and whole, peeled garlic cloves around it and place a lemon quarter in the cavity. I bake it at 350 for 20-25 minutes per pound, or until the bird clocks 165 (if not for anyone pregnant or immuno-compromised) and 180 if serving the former. When the chicken is done, I mix a drained can of artichokes and some fresh tarragon in with the potatoes and onions, and add salt and pepper to taste. Serve with fresh bread and a green salad.
If you didn't hear the Pentecost Sequence at Mass this morning, enjoy the one featured below.
About Celebrating Sunday