I am embarking on a new adventure, this will be my blog for posting recipes and pictures of food. I am making a roasted chicken tonight, I am going to melt a half a stick of unsalted butter (can control the salt intake this way), 1 table spoon of salt, a cup of chicken broth and my new homemade spice mix I made with my dehydrator. This is a combination of garlic, peppers and onions, use about 2 teaspoons of that. Mrs. Dash will be a good replacement for this or you can email me and I can make a batch for you. I bought a meat injector today so I am going to inject the chicken with that mixture. If you don't own one of these don't panic...just subtract the chicken broth and get butter to room temperature, mix in spices and salt and rub UNDERNEATH the skin of the chicken. You should put oil on the bird and salt pepper to taste on the skin, you can put some of the pepper mix as well to tie in the flavors. Cook the bird whole breast down for an 1 hour and 15 minutes, if you want to truss the chicken, meaning tying the legs and tucking the wings under you can...I'm not an expert at this and find it more trouble then its worth. When it is done temperature should be 165 F, take it out and let it rest for at least 20 minutes. A simple garlic mash potato and corn serves as a nice side. Remember fresh is best, but if you can't find fresh vegetables, buy frozen, canned vegetables have to high a sodium count.