Dale cooks week days and I cook on the weekends. We both enjoy cooking and baking. Sometimes I think too much! My sister had mentioned one day this week that she was going to use her "beer butt chicken" pan. That sounded good to me. We thawed a chicken (home grown by Dale and his brother.) I put ginger ale and garden fresh rosemary on the bottom. Then in four places I seperated the skin from the meat just enough to slide rosemary on the branches.
The hand spun pan has been created to maranade the bird while it bakes. I did cover it with tinfoil for just over an hour before letting the skin get crispy.
I also made Zataran's rice for Dale, garden fresh broccoli, and rosemary crossants. During the day Dale made a carrot cake with butter cream frosting. It was a delicious supper.