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Aug 13 2012
Roast Chicken
There's nothing simpler than roast chicken.
And there are few things more delicious.
You can use this basic recipe and change it up however you like: different herbs, different citrus fruits, different seasonings. You can even have a different attitude and see how that affects the flavor of the meat!
Just kidding. But you can change what you're wearing each time. That's always a fun variation.
The Cast of Characters: A whole chicken, butter, lemons, rosemary, and salt and pepper.
And the will to make roast chicken.
Throw the buttah into a bowl. Make sure it's nice and soft.
Zest up at least two of the lemons…
And throw the zest into the bowl with the butter.
My question of the day: Where would the world be without lemon zest? I can't imagine it. I don't want to imagine it. So I won't imagine it.
I'm so glad we had this talk.
Strip off a bunch of rosemary leaves…
Finer than this. I was in a hurry to eat.
Don't be like me.
Throw the rosemary into the bowl, too.
Add some salt and pepper (I didn't do this. Don't be like me.)
Line a rimmed baking sheet with heavy aluminum foil and plop the chicken right in the middle. You can truss it if you want. But that's not how we do things around here. You can also do pieces, which I do with great frequency, which is another way of saying "I do that a lot."
In other news: Whole chickens crack me up. I don't know why.
And I don't want to know why.
Throw the butter mixture on the top…
And smear it all over the bird.
Be sure to get in all the crevices.
Tee hee! That tickles.
Squeeze the juice of one lemon over the top…
Then stuff as many lemon halves as you can into the…cavity.
I'm so immature.
Next, wedge two or three of the rosemary sprigs in there too.
I'd just like to take this opportunity to say that lemon and rosemary are so pretty together.
Then give the chicken one final schmear…
And roast it in the oven for about an hour and fifteen minutes to an hour-and-a-half. Ish. I do 400 degrees on convection, so if you're using a standard oven you could do 425 or so. Basically, you want it cooked through, skin a deep golden brown, juices sizzling in the bottom of the pan…but still moist in the middle.
After you take it out of the oven, cover it loosely with foil and let it sit for 10 minutes or so.
And by all means do not take photos of the perfectly roasted chicken coming out of the oven. That would be way too helpful and instructive.
Next, remove the legs, thighs, and breast. And wings.
And again, by all means, when you do this do not take photos of the process.
I need some ginkgo biloba.
And yum! Roast chicken! Nothing like it in the world.
Serve it on a plate with a wedge salad and a lemon half.
Back to carving, you probably don't want to learn how to perfectly carve a chicken from me. I do it differently every time. Sometimes I just hack off pieces of chicken until there's nothing left but the carcass. Sometimes I carve it meticulously and surprise myself by doing a somewhat decent job.
Sometimes I do this. (This is a different roast turkey recipe I made the same day. Will post soon.)
And sometimes I just rip off the leg and eat it in the kitchen before dinner is served.
(Again, see "Don't be like me" notes above.)
Enjoy, guys! Roast chicken is easy and yummy.
Here's the recipe:
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Roast Chicken
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 4
- 1 whole Chicken, Rinsed And Patted Dry
- 3/4 cups Butter, Softened
- 3 whole Lemons
- 4 sprigs Rosemary
- Salt And Pepper, to taste
Preparation Instructions
Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)
Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.
Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird.
Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
Carve/cut up to your heart's content and dig in!
175 Comments and 36 Replies
rere On Monday, August 13 at 8:53 am
DaisyDoll On Monday, August 13 at 5:02 pm
Double yum!!! Ha ha, I actually use this same exact recipe, only I use Herbs de Provence in my butter. Smear it around real good. And upon taking it out of the oven and straining the juices, it makes a FABULOUS gravy!!!
mainedebra On Monday, August 13 at 9:34 pm
A question for those of you who have made this — it looks like it's cooked on silver foil in a convection oven? I just bought a convection oven, and I was told not to use silver foil in there. Which is right? Thanks!
Nicki On Tuesday, August 14 at 7:07 am
There is no reason I know of why you shouldn't use aluminum foil (I have never heard of silver foil, but it's probably the same thing, right?) in a convection oven.
My mom has been using a convection oven for as long as I can remember, and we have always used aluminum foil to cover baked goods so they don't get too crispy on top, or as a substitute for baking paper, etc. pp.
A microwave, now that's another story. There are convection ovens out there that also have a microwave-setting. If you are using one of those, you can still use aluminum foil (my friend has one of those, and she does use a.foil), just not if you're using the built-in microwave.
Carrie Rollins On Tuesday, August 14 at 7:53 am
I think the caution for the foil in the convection oven was maybe saying not to line the bottom of the oven with it….because I had bought a brand new convection oven and lined the bottom of it with foil to catch all the spills like I did with my previous one and the foil like melted and stuck ALL over the bottom of the oven! It was a DISASTER! Thankfully it was under warranty and we got the bottom replaced, but the repair guy said people do it all the time bc they don't realize you can't line the bottom like a regular oven but using it on a pan is just fine. Hope that helps!
Nicole On Friday, October 26 at 1:56 pm
One little tip I picked up: After making the butter mixture, you can put it onto a sheet of wax paper, roll it into a log shape and then put it back into the fridge. While the butter is re hardening, you slowly loosen all the skin on the chicken.
After you've done that, and the butter is hard again, you cut the butter log into medallions and place them under the now loose skin of the chicken. It makes the meat SUPER moist and delicious. Try it out!
Beppie On Monday, August 13 at 9:07 am
Looks great!
Kristina On Monday, August 13 at 9:08 am
I have been putting off doing a roast chicken forever – it's always seemed so overwhelming to me. This looks so easy to do – I'm facing my fears and making one this week! Thank you!
Katie | Healthnut Foodie On Monday, August 13 at 12:31 pm
I used to be scared of roasting chicken too! Now, it is something I do almost weekly. You will love it!!!
Kristina On Monday, August 20 at 6:24 pm
I made it tonight and it was sooo yummy! My friends own a butter company and I used their garlic and herb combined with their lemon chive..ahmazing! So glad I don't have to be afraid of this anymore!
allthingsgoodandwise On Monday, August 13 at 9:09 am
I love this. This combo of the lemon and rosemary is my favorite. YUM!!
Kim P On Monday, August 13 at 9:14 am
If you're going to roast one, might as well roast two or three. I try to do a couple of roast birds on the weekend, that leaves plenty of chicken for other dishes throughout the week.
Hollie On Monday, August 13 at 12:52 pm
I do this too! and I love saving the pan drippings it makes for wonderful chicken stock later
Lu On Monday, August 13 at 9:14 am
wow, never realized it was that easy. will have to try very very soon.
Steph On Monday, August 13 at 9:15 am
That looks so good. I'm always interested in seeing how this simple bird can be roasted in so many different ways. I'll give it a go!
Becky On Monday, August 13 at 9:24 am
the best thing about roast chicken is roasting an extra chicken at the same time and all the great things you can do with it …. chicken sandwiches, chicken salad, chicken tacos, ect…
Elizabeth Boyd On Monday, August 13 at 9:28 am
Yummy!! Save the bones for soup later.. A tad less butter for me too. Great meal to start the week.. Thank you PW.
Abigail On Monday, August 13 at 9:31 am
I'm a vegetarian and still think that looks good!
Allyn On Monday, August 13 at 9:35 am
Yum! It's amazing what a simple roast chicken can evoke. I roasted some in cayenne, lemon juice, and maple syrup the other day and it was so good!
We don't tend to roast many whole chickens. Our go to chicken recipes tend to be a littler heartier, like chicken manchego (http://lollingabout.wordpress.com/2012/01/27/foodie-friday-chicken-manchego/).
Hey, if it's good enough to be Napoleon's favorite, then it's good enough for us!
Teresia On Monday, August 13 at 10:52 am
This sounds good but how many ounces is the "can of tomato puree"? Is this a soup? It sounds like a lot of liquid – do you serve it on pasta, rice or potatoes, maybe?
Sharon @ Discovering Blog On Monday, August 13 at 9:42 am
I've been intimidated to do a roast chicken, but I think you've convinced me! I'm going to look like a superstar when I cook this baby up.
Michelle | Letters from Boston On Monday, August 13 at 11:46 am
Sharon, I was intimidated too before I roasted my first chicken — let me tell you, it could not be easier! And you're right, you look like a superstar when it comes out crisp, juicy, and delicious! Enjoy
Leslie On Monday, August 13 at 9:43 am
This is how I made my turkey last Thanksgiving….it was soooooooo good!
Jennifer On Monday, August 13 at 9:49 am
Really, 1 1/2 cups butter? a little much don't ya think? how about some olive oil instead. It works great and has a wonderful flavor!
Judy K. On Monday, August 13 at 10:09 am
I was wondering about this, too. In the picture, it looks like there is a stick and a half of butter which would be 3/4 cup, but the recipe says 1-1/2 cups which would be 3 whole sticks?? Thanks for any help you can give. I look forward to trying this.
Gayle On Tuesday, August 14 at 7:56 am
Jennifer, Search Ree's website for Pastor Ryan's Roasted Chicken. The recipe is very similar and he uses olive oil instead of butter.
Traci D. On Monday, August 20 at 8:15 pm
Geez – I made this using the wrong amount of butter (1.5 cups) and although the meat was moist, it drowned. No other way to put it – the chicken drowned.
Next time, I'll try it with the correct amount …
The Mrs @ Success Along the Weigh On Monday, August 13 at 9:50 am
Mmm, this looks like the perfect thing for Sunday dinner! I haven't done a roasted chicken in a few months.
Nancy @ CouponClippingCook On Monday, August 13 at 9:51 am
What a simple way to cook a whole chicken. I've been roasting whole chickens for years and never thought of using butter like this. Now I can't wait to try it!
doodles On Monday, August 13 at 9:57 am
this is by far my most favorite way to roast a chicken cause the marriage of roasemary and lemon make my taste buds sing!!
carla On Monday, August 13 at 9:59 am
I think I must be doing something wrong when I roast chicken. It tastes great but the smoky, scorched smell is overwhelming in the kitchen…honestly, the bird is not burnt. Now, I've not tried it with butter, only rubbing it down with olive oil. Does anyone have any suggestions on how to roast a chicken without all the smoke and scorchy smell? Thanks!
Beverly G On Monday, August 13 at 2:27 pm
I do mine on a gas BBQ. Cut the backbone out so the chicken will lay flat. Spray or oil the skin, sprinkle with seasoned salt and but it on the grill, close the lid, turn the heat down a little and just leave it alone for at least one hour…….check the temp and cook longer if need. No need to turn the chicken. Results maybe different with different kinds of grills.
AngAK On Monday, August 13 at 2:31 pm
lower the heat. it doesn't need to be that hot for the whole cooking time. crank up the heat for the last 15 minutes for the browning.
Joyce On Monday, August 13 at 10:00 am
Ina Garten's recipe for "Perfect Roast Chicken"!! You did a beautiful one here! Try smooshing the butter under the skin though.
Michelle On Monday, August 13 at 11:16 am
Ina uses Thyme and also a whole head of garlic…..and no zest in butter so its not her recipe, just kinda similar. Either way; both ways are delish!!
Joyce On Monday, August 13 at 1:02 pm
Thanks! That whole head of garlic would make it even more "delish"!!
Sally On Monday, August 13 at 6:14 pm
Ina also uses only 2 tablespoons of butter!
Joyce On Tuesday, August 14 at 9:27 am
You're right Sally, that amount of butter is probably all that is needed to get the herbs smeared on the chicken.
Nicky On Monday, August 13 at 10:04 am
Roast chicken legs are the most delectable things on the planet. Unfortunately, my kids think so too. At least wings and things are delicious.
Teresia On Monday, August 13 at 10:10 am
I LOVE roasted chicken! I love eating it, I love making it, I love how it makes my home smell and I love the leftover sandwiches! PW, I can hardly wait to try it "your way!" Thank you!
Poetesswug On Monday, August 13 at 10:14 am
Yep!….Yep!….and Yep! LOL
Travis Cotton On Monday, August 13 at 10:20 am
The skin doesnt look that crispy to me. Also I like to roast mine on a rack so the skin on the back can crisp up. Ive never rubbed one with butter like that though.
DaNelle Wolford On Monday, August 13 at 10:21 am
Once I learn how to butcher a chicken I am doing this to "Brownie" our mean chicken!
DaNelle recently posted…A Weekend without kids & a new FAV frozen yogurt place!
Julie On Monday, August 13 at 10:24 am
Yum!! I love roast chicken…. when we make it, the hub loves the chicken with rice and gravy, and some carrots and onion. Like a pot roast with rice, veggies and gravy, only using chicken. Ok, now I'm hungry….is it lunch time yet???
Shawnee On Monday, August 13 at 10:29 am
Love it! Rosemary makes the roasted chicken so yummy! Shove some garlic and onion in that cavity as well. Oh so delish!
Melissa On Monday, August 13 at 10:32 am
Roast chicken is soooooo fun! It's one of my favorite things to make for company – people are always super impressed when they see the whole roast chicken come out of the oven. And I'm a pretty decent bird carver too. I learned from watching Alton Brown do it on his show "Good Eats" once. I carve the Thanksgiving turkeys around here! I also love doing Beer Can Chicken on the grill. Nothing like it in the world. Yummmm…
May On Monday, August 13 at 10:33 am
That chicken looks absolutely delicious. Is that bleu cheese dressing and bacon crumbles on that wedge salad? I'll be over for dinner!
Ashley On Monday, August 13 at 10:41 am
You just solved my "what's for dinner" dilemma. I'm grateful, but my local pizza place just lost an order.
Kristin On Monday, August 13 at 10:46 am
I love making roast chicken!! It's one of the few things I can make without a recipe. I've been using a Real Simple recipe for years that includes tons of garlic and some other herbs, but slathering a chicken in butter looks veerrry appealing.
Sheila H. On Monday, August 13 at 10:47 am
Love rosemary, hubby isn't so sure. Also love your humor, Ree. I think we have the same kind of humor. Thanks for making me laugh while reading a recipe, of all things!
Pauline On Monday, August 13 at 10:51 am
America's Test Kitchen chefs had a program about roast chicken a week or so ago. They had some chickens in at 425 when the power went out at the half way time. When they remembered to take them out of the oven 45 min. later they were DONE! Then they got another chicken, deliberately turned the over off half way through the cook time, left it in, and it was done in another 45 min! I haven't tryed this because it has been in the 90's here, but it does sound logical, and may be a way to cut back on power usage. Anyone ever done this??
PonyFla On Monday, August 13 at 2:51 pm
I know that method works miraculously with prime rib so I would assume it would work with chicken, too. Just be sure to test it with your meat thermometer to be sure it's done.
cici On Monday, August 13 at 11:17 am
There is nothing like a roasted chicken coming out of your own oven!! YUM
Shanna On Monday, August 13 at 11:22 am
Love, love, love roasted chicken. I take one extra step that makes it cook quicker and easier to carve later: I cut the backbone out with the kitchen shears and lay it flat! There's a culinary word for this that escapes me (where's MY gingko biloba?) But then I can roast it for an hour on 350, and it's oh so juicy. Just place it on top of whatever you would have stuffed into it such as onions and carrots, lemon and rosemary. I even roast my taters at the same time. And I definitely do two birds at once.
One more thing: this is the easiest way to taste the difference between regular grocery chicken and free range/organic.
Don't forget to make broth with the bones!
(Told you I love roast chicken.)
BookieBookie On Monday, August 13 at 11:56 am
Hope this makes it through the spam filter!
Brazos On Monday, August 13 at 1:39 pm
I think the term you're looking for is "butterfly". You can also remove the breastbone at the same time (it just pulls out). I also put some herbed butter under the skin. Yum.
Shanna On Tuesday, August 14 at 3:40 pm
Spatchcock! That's it! Now I'll be walking around saying spatchcock all day because it's just a funny word. Butterfly was close, Brazos; that's what I've been saying all the time I couldn't remember spatchcock.
Jamie On Monday, August 13 at 11:24 am
Yum, Yum, gimme some!! I want to go out and grab me a chicken right now!!
Cindy Lynn Speer On Monday, August 13 at 11:25 am
I love how you put things! What a wonderfully worded…and delightful…dinner idea!
Nancy D. On Monday, August 13 at 11:32 am
I read all the comments and no one addressed this– I think naked chickens are hilarious. I don't know what it is about it (and it's not because I say "naked" before chicken either). They look like they could get up and walk. Guess that says I've watched too many cartoons huh?
Julianna On Monday, August 13 at 11:42 am
you do yours a little different than I do. I do the same recipe, but I inject it and then baste it every 15 min with the butter mixture. Heart attack chicken!
Jaynie On Monday, August 13 at 11:43 am
Looks good, I make mine with similar ingredients but use less butter and spread it out under the skin so it will flavor the meat. I use olive oil on the outside.
joanne On Monday, August 13 at 12:02 pm
what is a wedge salad? sounds good, can you describe (in your brilliant, witty way) please?
cherie On Monday, August 13 at 12:04 pm
I've only recently been converted to whole chicken – I used to try it and no one would want to eat it! And they love chicken – but the kids would get turned off for some reason. Now they love it and I make it every week – serving it twice – once with salad and fresh bread, once some other evolution
SO glad I tried it just one more time!
Lanie On Monday, August 13 at 12:05 pm
I love your sense of humor! Thanks for the laugh (and the chicken recipe!)
Kathy On Monday, August 13 at 12:07 pm
Good golly! I could smell the deliciousness just by reading this! I'll have to make this when the horrible hot spell here dissapates.
claire On Monday, August 13 at 12:11 pm
Just wondering, you said you do this with chicken pieces sometimes. What temp and time do you use for the chicken pieces if they are in a single layer? Thanks!
Cherri On Monday, August 13 at 8:20 pm
I'm wondering the same thing. I'm more likely to do pieces but need more detailed instructions?
Ashley @ Wishes and Dishes On Monday, August 13 at 12:15 pm
Love the combo of lemon and rosemary. Perfection!
NicoleD On Monday, August 13 at 12:16 pm
So funny…I just took out a chicken to defrost and roast tonight. No I swear I did…it's soaking now…What a coincidence. Will have to try this recipe. thanks! Nicole
DonnaH On Monday, August 13 at 12:18 pm
The man of the house makes this regularly – he uses Cajun spices, lemon & garlic – also puts a good bit of that delightful buttery stuff under the skin. It is seriously one of the best meals EVER. We usually have it with a nice salad and some yellow rice (preferably Zatarain's) keeping with that sort of Cajun thing. A little dish of lemon sorbet to finish it off. Delightful stuff!!
lizzie On Monday, August 13 at 12:20 pm
what a beautiful marriage – rosemary and citrus!!
Looks delicious.
LuAnnC On Monday, August 13 at 12:31 pm
This looks great but this chicken needs a bed of potatoes! For a simple side, slice some yukon gold potatoes (skin on), toss with salt, some garlic, a little olive oil and rosemary and spread these on the foil underneath and around the chicken. They soak up all the juices and the outside ones turn brown & crispy.
Goosefeathers On Monday, August 13 at 12:47 pm
I made a roast chicken dinner for my first guests in our new home in New England fourteen years ago and they said it was the classic New England dinner. It happens to be the same in France as well so maybe it's a common factor in the western world. My mother roasted a wonderful buttery chicken and we kids just loved the aroma from the kitchen. When my brother-in-law wanted to win the heart of a very special young woman he invited her to his place and cooked her dinner…..a whole roasted chicken dinner with chocolate mousse for dessert. That did the trick, she's his wife, they have three wonderful kids, and he still cooks for all their special occasions and holidays. Your post is bringing up some good memories for me.
Hollie On Monday, August 13 at 12:51 pm
I love whole roasted chicken however I positively despise rosemary.. I know it's a problem. I do like thyme tho and sage and parsley and I don't mind stuffing chicken with all of those plus a stem or two of rosemary but to actually eat rosemary… kinda gags me bad. I have issues I know. I can't do smoothies or that drinkable yogurt stuff either but that's way off track here lol.
claire On Monday, August 13 at 12:57 pm
In your post, you say you sometimes use chicken pieces. What time and temp would you use for chicken pieces in a single layer?
Bev On Monday, August 13 at 1:00 pm
I follow almost the same recipe, I do cut the back out of the chicken. I use a sheet pan with sides and foil. I then lay the chicken down flat in the pan. Skin side up. Comes out scrumptious and cuts down the cooking time. The foil saves clean up time, too. It is easy to do two chickens. Having them flat makes for an even easier time cutting them up to serve.
Melissa On Monday, August 13 at 1:09 pm
I roast a chicken at least once a month. I used to think roasting a chicken was the pinnacle of cooking, until I realized how ridiculously easy it is! I usually do garlic and butter with and onion in the butt, er, cavity. Now I think pastry is the pinnacle of cooking…
PatW On Monday, August 13 at 1:13 pm
Roast chicken is a staple at our house. I usually do it Thomas Keller style– no butter, just season the skin and cook it at 400 until the meat thermometer says it's done. My great sin, akin to the leg eating in the kitchen is the skin. I'm going to eat it, Weight Watchers, or no Weight Watchers. I just use the extra points, and enjoy!
These days, I also do it on the grill. Make plenty of coals, scrape them to the side with the ice chopper, put a water filled drip pan on the other side, throw some wood chips on the fire for a little smoke, place the chicken over the drip pan, and put the lid on the grill. Let it go for about a half hour, turn it over, roast for another half hour, check with the thermometer until the temp is right. YUM!
Amy Sue On Monday, August 13 at 1:18 pm
I've done this before and also put a little honey on top it makes a wonderful "crust" with the butter.
Any tips on cleaning up after the raw chicken. That is my biggest fear when it comes to chicken, I'd love to hear any secrets you might have.
Elizabeth S. On Monday, August 13 at 6:45 pm
Hi! I make a whole chicken pretty regularly, sadly sans butter. I still wash my chicken in the sink in a strainer with water, why I don't know. It was just what I saw my mom do. Anyhow, I disinfect sink and counter with Clorox Clean Up (it does contain bleach,so it will stain clothes) or lately, Method antibacterial cleaner (a more natural cleaner, no bleach). I always use a paper towel so I can throw it away and not have to worry about a sponge getting chicken germs on it. I usually clean the counter and sink twice just to make sure I got everything up. Then I scrub my hands pretty furiously and I have a nail brush in the kitchen to get under my nails too in case any chicken juice got under them. Do I sound OCD? Sorry, I'm really not, but this seems like a pretty effective way to clean up after raw chicken or any raw meat. Hope this helps and enjoy your whole chicken.
Marie@FeelingFoodish On Monday, August 13 at 1:21 pm
What a coincidence…I was just about to start preparing my bird! I use a very similar process but add lots of salt on top instead to get a crispy skin. I also love, love, love, the combo of rosemary, lemon, and butter. I add garlic for good measure…I'm Italian, what can I say? lol. I'm going to turn on some Adam Levine and start cooking!
ellie may On Monday, August 13 at 1:36 pm
yum, yum, yum! but it's just too hot here to run the oven. in the winter, i will make three of these at a time, spatchcocked, so they cook faster, with fresh garlic mixed in the softened butter and lemon, rechilled, and then pushed up under the skin so the meat is flavored. i just use salt/pepper/garlic powder on the skin with a little olive oil.
BUT…in the summer, a beercan chicken is the way to go, on the grill. crunchy brown skin, with moist and flavorful meat! just google it!
Claire On Monday, August 13 at 1:38 pm
I like this recipe, but am curious about the aluminum foil. Do you roast the chicken in a roasting pan, with the aluminum foil lining the bottom? and at any point in the cooking do you cover the chicken with aluminum foil, or just leave it to line the pan?
Jackson On Monday, August 13 at 1:41 pm
How do you keep the butter stuck to the chicken once it gets hot? Doesn't it just fall/melt off into the pan?
Melissa in Texas On Monday, August 13 at 1:43 pm
This is how I do roast chicken too, with one difference, I also put pieces of onion in the cavity with the lemons and rosemary. I also roast my turkey like this for Thanksgiving. Yummy!
Marilyn Stephen On Monday, August 13 at 1:49 pm
Yummy! Roast chicken is sooooo good.
Donna Taylor On Monday, August 13 at 1:51 pm
Even though it is currently 105 degrees where I live and the last thing I should be doing is using my oven, I am compelled to make this recipe this week. It looks like such a delicious and easy way to roast a chicken. I am wondering if it is possible to make a gravy from the drippings ? I don't know if I can have roast chicken without mashed potatoes and gravy ! Thank you for yet another scrumptious looking meal !
Cyndy Heber On Monday, August 13 at 1:53 pm
its so economical to cook several of these birds. They go for 69 to 89 cents per pound. stock some up in the freezer. One thing that my husband taught me was to put that under the skin. After the chicken is cooked I put it on a plate. Thren I take whatever is in the pan and I seperate the good stuff from the fat. I use a fat seperator I bought at BBed Bath And Beyond. I squeeze the good stuff into the pan. pour some white wine, garlic, lemon, and let it boil down. I also put a little roux in it.
Cyndy Heber On Monday, August 13 at 2:10 pm
forgot to say that cook the chicken on a rack that is placed on the pan. I add chicken broth and water. I do not use foil. Another method that I love are those oven bags. throw the seaoned chicken in the bag close the bag, poke hokles in the bag and let it cook. I just made bbq pork ribs in this and they came out very tender.
Chelsea Tut On Monday, August 13 at 2:00 pm
Could you please, pretty please, share the best way to carve a roast chicken? This is something my mother and I ALWAYS struggle with!
Amy On Monday, August 13 at 2:01 pm
I'm immature about whole chickens too. I always wonder what he did to deserve having his neck shoved up his…. Cavity.
Anastasia Lusas On Monday, August 13 at 2:05 pm
This looks great! What sort of pan to I use to roast a chicken, thanks!
Cyndy Heber On Monday, August 13 at 2:22 pm
I use a stainless steel pan. If your gonna get a stainless steel one, go for All-Clad. I want to buy All-clad cookware. thats on my lists of needs. you place the pan on the burners to make the gravy. yumm! We cook the turkey and make the gravy like this every year.
Mason On Monday, August 13 at 2:05 pm
You cracked ME up when you said that about whole chickens cracking you up. I've always had to (yes, I HAD to) dance him around and down the counter before I put him in the pot. And I still do it every time…can't help it. I'm 62 and still can't resist. LOL
Donna On Monday, August 13 at 2:06 pm
Would you believe, at the age of 50, I cooked my first roast chicken this summer? Don't know why it took me all these years…and I love to cook. Your recipe looks delicious-love fresh herbs w/lemon. Can hardly wait to try this! Well, maybe when the heat wave dissipates…in this weather (about the 7th day in a row of 100+ temps), we do a lot of grilling, toaster oven, microwave cooking…or forget all that and make meal salads.
Pamela On Monday, August 13 at 2:09 pm
"Whole chickens crack me up" too! And I don't want to know why either Great recipe and an always appreciated chuckle. Love your show and you have such a terrific family. Thank you, thank, thank you.
Debi Recipes For My Boys On Monday, August 13 at 2:11 pm
LOVE!!!! Easy, yummy, fun! Down to earth for supper with ole what's his face yet elegant enough for the uppity up society folks in town. I'm going to roast a bird this week! <3 and hugs!
Natalie On Monday, August 13 at 2:11 pm
I have always been terrified of roasting chicken. If it is this easy, I'm in!!
cindy whatley On Monday, August 13 at 2:16 pm
I roasted a chicken last week that was better than any rotisserie chicken I've ever purchased! We had several meals off of it and even shared some with my finicky cat.
I cut it down the backbone and flattened it in my roasting pan (inside down), drizzled with olive oil and sprinkled liberally with Morton's Natures Seasonings blend, inside and out. I roasted it for 1 hr 15 mins at 450 degrees and it was FABULOUS!
I had taken some thighs that I had cooked this way to a church dinner and everyone wanted my recipe! lol!
Judy On Monday, August 13 at 2:27 pm
I'll have to try it with lemons. Sounds good. When I roast chicken I cook 3 at a time, cook vertically at 250 degrees for 5 hours. After trying it once now it's the only way I'll roast chicken.
Laura On Monday, August 13 at 2:28 pm
Is leaving the skin on a "must"? I know it adds moisture, but it is so fattening. If I leave it on, I feel like I have to eat it to get all the flavor…..Would it be just as good without it?
AngAK On Monday, August 13 at 2:32 pm
put some of the herb butter under the skin. then when you take the skin off to eat it, the flavor will be there.
Jennifer On Monday, August 13 at 2:28 pm
I roast a chicken almost the same way…only I add garlic to the butter mixture.
Elaine Klein On Monday, August 13 at 2:31 pm
Company coming on Thursday night, we will have Roast Chicken.
Amy On Monday, August 13 at 2:35 pm
It's like you're reading my mind today! I am roasting a chicken as well and i love seeing how it's done pioneer-woman-style! Thanks for the continual stream of inspiration you provide, me and the world wide web are very grateful for your presence!
Elysse On Monday, August 13 at 2:37 pm
Great minds think alike! I just put a chicken on the crock pot to roast and I seasoned it the same way!
Jacki On Monday, August 13 at 2:39 pm
We have been doing something very similar since we went to Interlocken years ago. Instrae of chopping the rosemary and putting it in butter, we put the whole springs inside the chicken cavity with the lemons and liberally put garlic granuals lots of salt & pepper and lemon juice. Bake at 350 till done. But I'll still try this recipe we love roast chicken.
Nancy Broeker On Monday, August 13 at 2:52 pm
I will have to wait until it gets cooler. Without a/c, oven roasted chicken is not in the cards.
Rochelle On Monday, August 13 at 3:08 pm
You darling frontier woman, is simply just hilarious. You always make me smile. Thank you!
Laura @ Sugar Bunny Boulevard On Monday, August 13 at 3:11 pm
Oh how beautiful! I love to roast a chicken but its such a pain in the neck to plan ahead to thaw since I have them in my deep freeze. I'm terrible about planning in advance and then our plans change and I'm stuck with a thawed whole chicken that I think will spoil if I wait one more day. That's where my real issue is: Not knowing if it is on the verge of spoiling or not. ANYWAY, I'm going to make this THIS week because I have three organic free range chickens in my freezer and they are so delicious! Thanks for always being so inspiring, even with super basic stuff like this! And I'm growing rosemary this year so I'm in such luck!!
Karen On Monday, August 13 at 3:15 pm
This also works great in the crockpot. Do NOT put any additional liquid in it. Skin is not quite as crispy but it's pretty darn easy. I also like to use basil in my chicken too. My favorite part-the crisyp skin. I know it's not good for you but it's so yummy! I also save the carcass & boil it along with onions, celery & bay leaf + an all purpose seasoning to make broth. Leftover chicken makes great chicken salad or meat to put into a chef's salad. Easy meals!
Rebecca On Tuesday, August 14 at 9:32 am
How long do you typically cook it in the crockpot? I am in graduate school so anything I can fix and forget for a while is welcomed… Thanks again.
Terri On Monday, August 13 at 3:15 pm
I'M always amused by whole chickens too. Perhaps it's the dance I make them do after I rinse them and make them prance by holding their wings and having their little knobby knees dance on the paper towel to get rid of the excess moisture. All they need is a bow tie….
Paula B On Monday, August 13 at 3:16 pm
You are the best! Thanks for the great pictures, too! Can't wait to roast a chicken like this!!
Donna J. On Monday, August 13 at 3:22 pm
Nothing like a roast chicken. A staple at our house, especially when the kids were growing up and still at home. My fav is to put the flavored butter under the skin of the bird. Moistens the meat and makes the skin crispy!
Good, simple recipe.
Kate @ Songs Kate Sang On Monday, August 13 at 3:58 pm
One Bag Plain M&M's + funny recipe by Ree = all I need in life.
Susan On Monday, August 13 at 4:09 pm
Ree, really why does this chicken need 12 tablespoons of butter? It does NOT – and one day soon all this butter is going to make you one sick sister. Four tablespoons would do the trick here. Love lemon zest….but love YOUR zester most….. I use to have to zest the lemons for my mom on an old fashion grater – on the small side – and then had to scrape the rine off the grater…. love you zester – modern functional and cool.
Sandra On Monday, August 13 at 4:34 pm
TRYING!!!!!! My FIRST time to roast one of my OWN chickens…..mixed emotions on this Monday for sure. I can DO it (clicking my red shoes together), but just don't know if I can eat it (I didn't say her). Help me please with any advice on being a farmer "chick" and yet can't eat her own organic chicken?
HA On Monday, August 13 at 4:40 pm
Sounds good, except, except,except…..you forgot the most important taste of all……
mashed garlic paste! think what a diff this would be:) Don't mind me, your silly
comments are catchy!
Natalie Tirado On Monday, August 13 at 5:00 pm
This looks amazing. I'm going to try this tonight and then if all goes as planned I'll make this for my boyfriend's birthday dinner this weekend. I can't wait. Thank you for the recipe!
Nick @ Bakingbeardy On Monday, August 13 at 5:04 pm
A classic favourite for Sunday lunch here in the UK!
Ellen h On Monday, August 13 at 5:27 pm
How do you get the butter mixture to come off your hands and stick to the chicken? Please help anyone….
Lisa N On Thursday, August 16 at 1:16 pm
I was wondering the same thing! It just didn't want to stick to the chicken. What wasn't attached to my hands just kept sliding off the chicken into the pan. :p
JulieW On Wednesday, August 22 at 9:33 am
Pat it dry first. If the skin is wet, the butter won't stick to it.
Shea On Monday, August 13 at 5:37 pm
Roast chicken…drool.
Paula On Monday, August 13 at 5:43 pm
This is exactly how I make roast chicken and have for a number of years. There is nothing like the smell of a chicken roasting away in the oven with those herbs perfuming the whole house. Yum-yum! I even toss some of lemon halves onto the foil lined pan and those roast as well. The pan juices are then reduced (the fat skimmed off first) and add just a splash of chicken stock. Great with mashed potatoes…now, I'm hungry!
mindy@thesuburbanlife On Monday, August 13 at 5:49 pm
I have a problem. I detest meat on a bone. But I love chicken. I like to pretend there's a bunch of happy chickens laying boneless around a happy little ranch…their floppy little bodies basking in the sun. Actually, that sounds pretty creepy. I'll just try to think of my chickens laying boneless in the refrigerator section of my local grocery store.
Lisa W On Monday, August 13 at 5:55 pm
Great, and I just bought a whole chicken for 88 cents a pound, score!
Kristi On Monday, August 13 at 6:24 pm
Interesting. We just finished eating roast chicken with lemon and rosemary before I saw this post. I cut the backbone out of the chicken and flatten it. Then roast it on a bed of lemon slices and rosemary sprigs. I also put a couple of tablespoons of olive oil all over it and add salt and pepper.
Cyndy Heber On Monday, August 13 at 6:29 pm
I make fresh garlic bread to go with this meal. with whipped butter, basil, garlic, parsley, On some I even put cheese, or parmesan cheese.


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Home Dover Sport Article
It could have easily been all three points for Dover had substitute Christian Nanetti not seen his spot-kick kept out by Grimsby keeper James McKeown after Nathan Elder was fouled in the second minute of stoppage time.
It was the second pivotal moment of the game for Nanetti, who joined Dover from Havant at the start of pre-season.
The quick-footed Nanetti was involved in Dover's equalising goal with five minutes left when he ran the length of the pitch before setting up Matt Locke to score his first Whites goal beyond McKeown.
Grimsby, who also hit the woodwork through Lenell John-Lewis, had taken the lead 15 minutes from the end when Paddy McLaughlin's volley took a deflection off substitute Jon-Paul PIttman to beat keeper Mitchell Walker.
Dover's best chance of the first half had fallen to Steffan Payne but boss Chris Kinnear will take great encouragement from the way his team finished the contest, despite the penalty miss, as Whites completed a tough first week in non-league's top flight with a point on the board.
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We're celebrating a powerful new book,
coming March 2014!
Advance orders at www.YavapaiCCJ.org.
One book for $13.00 or two books $25.00.
Please provide your shipping address.
All proceeds go to
Coalition for Compassion and Justice
to provide services for children living in poverty in Yavapai County, Arizona.
Softbound 32 pages Ages 5-8


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Private Truro school sacks its director of music
Posted: September 13, 2012|
THE director of music at a private Truro secondary school has been sacked, despite being cleared of malpractice earlier this year.
Truro High School dismissed "distinguished" musician, teacher and examiner Frances Eagar, who was hailed a "coup" for Cornish education when she was employed in 2002.
She was accused of malpractice in relation to the work of sixth form students completing A levels.
She was initially found guilty by Oxford Cambridge and RSA Examinations' (OCR) malpractice committee but the decision was overturned, clearing her of wrongdoing.
Miss Eagar taught at the Royal College of Music for ten years and is an Associated Board examiner. She has won notable prizes as a pianist and was a semi-finalist in the Beethoven competition in Vienna in 1981.
The South African-born pianist gave her first public performance at the age of 6, soon followed by recitals and concerto performances throughout South Africa.
She has played with the South African Radio Symphony, performed concertos and given recitals in the UK, Austria and New Zealand.
She led Truro High School's 15-strong music department, but had been on sick leave since the beginning of the year. After a "thorough internal process" the school terminated her contract in July, with immediate effect.
Miss Eagar appealed against her dismissal to the board of governors, but the decision was upheld.
A statement from Truro High School sent to parents said: "Following a thorough internal process it has been decided to terminate Miss Eagar's contract of employment with immediate effect.
"Miss Eagar has been informed and she is now considering her right to appeal the decision to the governing body.
"The school is not willing to comment further on the reasons for the dismissal.
"Arrangements for staff cover, in the music department, for the new term will be announced in due course."
This week the school announced that Rob Norman has been employed as a music teacher, along with nine other new members of staff.
They include Fiona Osman as a development officer, who will build the school's old girl and business networks, and Eleanor Stone who will teach the school's first psychology A-level course for sixth form students.


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Teacher's method, mentoring land her on PBS documentary
Episode features student projects, teacher training
Zavala Elementary School teacher Rebecca Palacios and her former students will share the limelight today and Sunday when a documentary about the importance of reading to children airs on TV.
In October, a crew filmed Palacios' interactions with students for an episode of Public Broadcasting System's "Reading Rockets" series that will focus on Palacios' dual-immersion teaching method and mentoring in a preschool environment.
"I was very pleased how (the show) turned out," Palacios said. "I can't believe they used the part where I got teary-eyed, that surprised me, but it was very nice and it has opened a lot of doors for me."
Hosted by country music singer Reba McEntire, the "Toddling Toward Reading" episode will air on local South Texas Broadcasting System affiliate KEDT-TV at 7 p.m. today and at 9:30 p.m. Sunday. The crew visited 11 other schools in the nation for the series.
The episode will highlight some of her former students participating in hands-on activities such as collecting leaves for a project and Palacios mentoring a student teacher, who now is a teacher in the district.
Her teaching method, a dual-immersion approach to English and Spanish early education, gained the attention of producers with Public Broadcasting System affiliate WETA in Washington, D.C., after a member of the American Federation of Teachers recommended Palacios.
Palacios, who has been teaching for 33 years, said since the filming, she has had the opportunity to participate in other reading programs such as Colorín Colorado, an interactive reading program for bilingual learners.
Despite her television debut, Palacios said she would rather be at the chalkboard than on the tube.
"The classroom is the place where I need to be," she said. "I like to show kids challenges and show them that I have high expectations for them."
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Kids Tables and Chairs
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Finding the right table and chair set for busy, creative kids is a matter of knowing the size of your kids' space, how they'll be using it, and how much care tables and chairs will require. Below, you'll find some of the more commonly asked questions about our selection of kids table and chair sets to help you pinpoint which options are right for your little ones' studies, art projects, animal crackers, and rainy-day games.
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What are Terrific Thursdays?
Are you a local business owner? Are you a new resident/visitor to Decatur? Learn about Terrific Thursdays, Decatur's holiday shopping promotion, in the video below:
2014 Details
It's time to get gifty! - Shop in Decatur on Thursdays in November and December. Terrific Thursdays are back with special in-store events, discounts, and treats at more than 20 shops, restaurants, and services. Park once and walk around town. Participating businesses will stay open late, offering beverages, snacks and special offers. In December Santa joins the fun visiting shops and restaurants within the city limits.
Back by Popular Demand This Year!
Spend $200 at any Decatur shop during the month of November, bring your receipts to the Decatur Visitors Center and receive a $20 gift card from a local restaurant. You don't have to spend $200 all in one place, just make sure you keep all of your receipts from any store located in City of Decatur any day of the week (not just Thursdays!). Bring your receipts to the Visitor's Center at 113 Clairemont Ave. and you'll have your choice of gift cards from one of Decatur's restaurants. Limited to 3 cards per person while supplies last.
Small Business Saturday and Sunday!
Saturday, Nov. 29 • 11 a.m.-5 p.m.
Sunday, Nov. 30 • noon-5 p.m.
Bring your list and check it twice! Shop locally for gifts and treat yourself to festivities on the square - live music, giveaways, free gift wrapping for city of Decatur shop purchases, and a special Saturday Santa appearance.
2014 Terrific Thursdays Participating Shops and Restaurants
Farm Burger
410 W. Ponce de Leon Ave. • 404-378-5077
20 percent added to all gift cards plus weekly deals.
Mac McGee's
111 Sycamore St. • 404-377-8050
Salon Red
119 E. Ponce de Leon Ave. • 404-377-3164
Buy a $100 gift card and receive an additional $25 value added to the card for a total value of $125.
113 Clairemont Ave. [Map]
Decatur, GA 30030
Fax: 678-553-6518
Contact Us | Site Map | Internet Policy
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BMW 7 Series Sport Package Debut
Makes World Debut At the Chicago Auto Show
Press ReleaseRelated Content:
BMW 7 Series wins Japanese Tech Award
BMW 745i Wins International Engine Award
BMW 7 Series Awarded Best Engineered Car
2002 BMW 745i and 760Li in Depth
BMW 7 Series Gadgets & Gizmos
BMW 760Li - In Depth
7 Series Photo Album - 119 Photos
BMW 7 Series Sport Package DebutMakes World Debut At the Chicago Auto Show The all-new Sport Package for the 745i and 745Li makes its world debut at the Chicago Auto Show. When the new 7 Series arrived in 2002 everyone took notice of its bold styling, ground-breaking technology and unparalleled driving experience. It has won numerous prestigious awards, set sales records and delighted its owners. The response to the new 7 Series has been overwhelming. The press has bestowed numerous awards including Popular Science's "Best of What's New", American Woman Road and Travel's "Most Likely to Inspire Leadership" and Automobile's All-Star Award for "Best Luxury Car over $40,000". At 22,006 units for 2002 the new 7 Series sold in record numbers, surpassing the previous best year by 20 percent and surpassing 2001 7 Series sales by 64 percent. Those that own and drive the new 7 are delighted with the car. In Strategic Vision's Total Delight Index, the new 7 Series not only had the highest score in its category but received the highest score of any vehicle in the survey. With so much momentum, many companies would be tempted to leave well enough alone. That is not the BMW way. As of January production, all 745i and 745Li models get STEPTRONIC shift control as standard equipment with no imposition of a gas-guzzler tax. As of March, production a Sport Package will be available for the 745i and 745Li as well. When BMW introduced a Sport Package on the previous-generation 740i for the 2000 model year many eyebrows were raised. Some questioned the wisdom, but enthusiasts got it immediately. In fact, after its introduction approximately half of all 740i models sold included the Sport Package. The new 745i/Li Sport Package has again been tailored to enthusiast tastes. The 7 Series has been widely lauded as having the best road manners of any premium-luxury sedan thanks to its variable ratio rack-and-pinion steering, Active Roll Stabilization, available 19-inch wheels with performance tires and disc brakes more than 13-and-a-half inches in diameter. To further sharpen the 7 Series reflexes the Sport Package adds a sport suspension to this mix. It includes 19-inch mixed-sized performance tires but features new wheels exclusive to the package. The 745i/Li interior sets new standards for luxury with a masterful blend of leather and wood. Included in the Sport Package are sport seats. The enthusiast will appreciate the additional lateral support when cornering forces start to build thanks to the 7 Series' eagerness. Hands fall easily around the three-spoke sport steering wheel, which includes STEPTRONIC shift controls. The 745i/Li will immediately stand out thanks not only to the unique 19-inch wheels and tires but also the addition of Shadow line trim. On the 745Li the roof trim strips are painted to match the body. The new 7 Series unquestionably set new standards for performance, responsiveness and luxury in 2002. With addition of STEPTRONIC shift controls and the new Sport Package for the 745i and 745Li enthusiasts will have even more to cheer in 2003.
Source: Text and photos courtesy BMWNA
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|Avg. Dinner Entrée
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Posted by Anonymous on 04/18/2014
fastest delivery ever, the food was excellent and probably the best thai place I've had. highly recommend.
Posted by Gavin on 04/05/2014
Best Thai in the area. Their chicken pad thai is very good.
Posted by Amor on 12/28/2013
Every dish they make is beyond excellent, I only wish i could rate them higher than 5. If you haven't tried their panang curry you haven't lived. Sidebar this was where I had my first date with my fiance <3 will be visiting on anniversary!
Posted by AsEyeBartend on 04/19/2013
Easily the best food in Kensigton. Its the only place I will order from. Going there is relaxing too. Make sure you try the Massaman curry and the corn fritters. The glass noodle soup is awesome too. Pad Thai might be one of best in brooklyn.
Posted by gwl on 12/21/2012
Pretty much the only place in Kensington where the employees are polite and the atmosphere is welcoming and calm. Also, the food is great. Prices could be a tad bit lower.
Posted by fauxpasnouveau on 10/31/2012
To B Thai is delicious! I have tried many of their dishes. My favorite is the Grilled Beef Salad. It is succulent and flavorful. The Glass Noodle Salad is a close second. It has calamari and shrimp with tangy thai dressing. For appetizers, the Chicken Satay is super flavorful and cooked to perfection. The Masaman curry is the best that I have ever had. The Chili Basil Sauce chicken and the Crispy Fish w/ Basil sauce are lovely too. Nice and spicy:) The food at To Be Thai is clearly made with love<3
Posted by Greg on 09/28/2012
my family and i have been going here, or ordering delivery from here, for almost 2 years. and pretty often. consistently the food is very tasty and everything seems fresh... and very nice people. our favorites are the curries, the noodle dishes and the fried rice dishes. oh, and the calamari and the chicken satay appetizer is really good and a good value. the only downside, i guess, would be if you were a large group of people looking to eat in... it's pretty small there.


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In a recent article about a deadly typhoon that hit the northern Philippines, CRS' country representative Joe Curry credits people's experience with these storms for not seeing a higher death toll.
[Joe Curry] said other people involved in the rescue and relief operation said the death toll may be lower than feared because residents were well prepared. "I think people are agreeing that these places have been hit many times before, so they know how to deal with typhoons. The flood damage is less than it has been before."
Typhoon Utor ripped across the Philippines' northwestern Aurora province on Monday, killing two and leaving tens of thousands homeless.
Read the entire article.
CRS most recently responded in the aftermath of Typhoo Bopha in the Philippines in December 2012, providing clean water, shelter and hygiene kits to thousands of people, and clearing mud and debris in the most affected areas.


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When registering a new user using the facebook module, I get an infinite redirect error. It contacts my facebook app correct, I can login to facebook in the popup dialog, authorise information retrieval and sharing etc, but when I submit it just bounces back and forth between facebook and fb.php.
I've created the app correct in facebook, and i've installed the facebook module (fb) in pligg and configured correctly with the keys.
site url: http://news.hyperlingo.com
Please could you help me solve this issue?


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FULL ENGAGEMENT The supply chain for the medical device, implant, and instrument industry is evolving every day. The industry receives unprecedented FDA scrutiny for supplier controls, and raw materials are increasingly a cause for regulators' concern. Banner Medical delivers supply chain solutions that take quality assurance to a new level. Banner Medical's core competency is providing medical-grade metal materials to meet your stringent quality requirements.
A strategic business unit of Banner Service Corporation, Banner Medical pursues one mission: setting a higher standard in the provision of medical-grade bar products. Read our latest article in MDDI • Read our latest article in MDT


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"Diversity." What an amusing euphemism for "genocide of White countries."
The arena huh. Who do they think they are..
Will there be VIP tic to buy
This Bill of Rights is cruelly inadequate. Every worker also deserves a tiara and a…


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PROVIDENCE, R.I. — The Holy Cross field hockey team scored its lone goal in the final minute, avoiding a shutout and lost to Brown, 7-1, in non-conference action at Warner Field. With the result, the Crusaders combine for a record of 1-15 on the season while the Bears go to a record of 4-11. Junior Megan Bourne (Lake Forest, Ill.) scored the goal, her second of the season.
Brown notched the first goal early, scoring on its third shot attempt of the game at 5:30. Less than half way through the first half, the Bears outshot the Crusaders 10-0 as freshman goalkeeper Kat Matchett (Maple Glen, Pa.) made six saves. A Brown penalty corner goal then dropped the Crusaders down, 2-0, at 14:31. The Bears scored two more times in the half, going ahead 4-0 by the break. Sophomore Carly Grimaudo (Hopewell Junction, N.Y.) was the only Crusader able to get off a shot as Matchett tallied two more saves, finishing with eight in the first 35 minutes of play.
Holy Cross found itself down, 6-0, at the 46:46 mark as Brown scored two additional goals within two minutes of each other. Junior Kelsey Horton (Poughkeepsie, N.Y.) put Holy Cross' first shot on-goal at 54:54 and was followed by another shot on-goal by Grimaudo at 61:10. Brown went up 7-0 at 66:17 but could not keep the shutout as Bourne connected with senior Jamie Caniglia (Wayne, Pa.) for the final goal, coming off a penalty corner.
With the 7-1 final result, Matchett picked up the loss, going to 1-10 on the season. She made nine saves in the 70 minutes of action. Brown's goalkeeper, Shannon McSweeney, tallied the win, moving to 4-11. She made two saves in the contest. Grimaudo led the Crusaders with two shots taken in the game.
Holy Cross plays in its final home game of the season next, hosting Patriot League opponent Lehigh on Saturday, Oct. 29. Game time is set for 11:00 a.m. on the Hart Turf Field. The team's four seniors will be honored prior to the first whistle.


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On Wednesday, September 26, 2012, Attorney General J.B. Van Hollen was joined by representatives from the Drug Enforcement Administration (DEA) and Wisconsin Department of Natural Resources (DNR) and local law enforcement to encourage Wisconsinites to participate in the national Prescription Drug "Take Back" Day, being held in communities across the state on September 29, 2012. Van Hollen, Assistant Special Agent in Charge James F. Bohn from the DEA and South District Water Leader Lloyd Eagan from the DNR briefed media on the dangers of prescription drug abuse during the news conference at the Wisconsin State Crime Lab – Milwaukee.


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Cornell, Drucilla
From Library of Congress Name Authority File
Cornell, Drucilla
Instance Of
Scheme Membership(s)
Collection Membership(s)
Exact Matching Concepts from Other Schemes
- found: Feminism as critique, 1987: t.p. (Drucilla Cornell)
- found: LC in RLIN, 12-23-87 (AACR2 hdg.: Cornell, Drucilla)
- found: At the heart of freedom, c1998: CIP t.p. (Drucilla Cornell) data sheet (b. 06-16-50)
- found: Wikipedia, searched May 24, 2012 (Drucilla Cornell; professor of Political Science, Comparative Literature, and Women's Studies at Rutgers University. She also holds visiting positions at the University of Pretoria, South Africa, and Birkbeck College, University of London; J.D., UCLA Law School, 1981; also a playwright)
Change Notes
- 1987-12-28: new
- 2012-05-25: revised
Alternate Formats


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UNC system's grad. rate: 33 percent
Two-thirds of students who enrolled in the University of North Carolina system in 1996 did not graduate within four years, a recent report shows-but that's not as bad as it might sound.
"If anything, we are probably ahead of what we see in most public university systems," said Gary Barnes, UNC's vice president for program assessment and public service.
The 2001 Report on Retention, Graduation, and Time-to-Degree looked at the 16 schools in the UNC system. Of those schools, UNC-Chapel Hill had the highest four-year graduation rate, at 67 percent, while UNC-Pembroke had the lowest, with 17 percent. System-wide, the four-year graduation rate was 33 percent.
While at first glance these graduation rates seem very low-especially compared with Duke's four-year graduation rate of 86 percent-the UNC system seems to compare favorably with the public university systems from other states. For example, the University of Florida system has a 30 percent four-year rate.
UNC's 33 percent four-year graduation rate represents an eight-tenths of a point increase from the matriculating class of 1995. This is the fifth consecutive year the rate has increased.
A different report, released by the National Center for Public Policy and Higher Education, whose Board of Directors is chaired by former Gov. James Hunt, gave North Carolina a B+ in "Completion Rates." North Carolina tied with Minnesota for seventh best in completion rates among all states.
Joni Finney, vice president of the National Center for Public Policy, said North Carolina's high-quality secondary education helped its students do well in college. However, she said, relatively few North Carolinians actually go on to college.
"What any state should do is look at their own data and see what their own data reveals about the strengths and weaknesses of the system," Finney said, stressing that individual states are best equipped to analyze and solve their own problems.
Barnes, the UNC vice president, said that once all the variables are taken into account, "many campuses [in the UNC system] with low retention rates do better than expected," meaning that their graduation rates are higher than their circumstances would predict. The most important factor in graduation rates is the retention rate, that is, the number of students who remain at the school after each year.
The retention rate for the UNC system as a whole from freshman to sophomore year is approximately 80 percent.
The education level of parents, family income, whether a student enrolls full time, whether the school is in an urban setting and whether students work during college, Barnes said, also determine graduation rate. The rate of work has been going up for some time, including last year, and can have a significant affect on students' studies or full-time status.
Traditionally, "low tuition has been used to deal with the financial burden of college, while need-based aid is fairly limited," Barnes said, adding that a new program could reduce the number of students who must work to pay for school. Finney said North Carolina's students have a higher amount of debt than many states, but that the state is doing relatively well overall.
There have been other initiatives to increase graduation rates, but the majority of these are done on an institution-by-institution basis, not by the Board of Governors. But "the board has certainly gone on the record to support higher graduation rates," Barnes said.
In 1994, the UNC Board of Governors limited to 128 the number of course hours that could be taken for graduation, and the result was what Barnes termed "a very significant improvement." Also, the basis on which courses could be dropped or repeated and the GPA needed to get into majors were examined.