One of those...

It all started with a pretty productive morning. The usually: gym, phone calls, bill paying, etc. Lunch time it started to hit and I new that I was getting a pretty bad headache. I put the girls down for their naps and laid down praying a nap would take care of it. My luck would never be that good! After naps instead of enjoying the sunshine I pop a movie in for Gracie hoping that Lance will be home before it's over and help out. But being the thoughtful wife I am I think, "Hey, I'll get dinner done early and then we can eat quick and still have time for the park." I throw a basted chicken into the oven and lay down during Mulan....

45 minutes later:
Baste chicken again, set timer for another 15 mintues or so, looking and smelling good by the way.

60 minute mark:
Skin on chicken looks nice and crispy, smells delish...still have headache but don't worry Lance is minutes away so I whip up some couscous. Lay down again...really should have seen Chad this week (my chiro).

120 minute mark:
Time to eat dinner, cut into chicken...NOT DONE. Ok, no biggie, throw it back in the oven it's only 5:20 or so.

150 minutes into "dinner": still raw chicken

ok, ok, i'll stop with the minute marks but it took more than an additional hour for this dang bird to cook. I've made it several times before I couldn't figure out what I did wrong. Good thing I have a smart husband. As he was taking the meat off the fully cooked chicky he informed me that I had left in all of the innards, aka giblets, WHOOPS! But wait, I really have made this SEVERAL times before how could I have forgotten. Was it the headache?

WAIT...i forgot my dear Lance. EVERY other time I have made this dish he has been in the kitchen with me! He was the one to prep the chick while I made the baste. Man, I really miss Lance. I hope this next week and a half passes fast (next week is finals week). I can't wait to have him back all to myself! LOVE YOU BABE. And again, I apologize for the raw dinner.

Oh, and if you are still reading and wanting my delish recipe without the giblets:

2 2lb chickens
2 T sherry (yep, suck it up and go down the alcohol aisle the cooking sherry has TONS of added salt)
2T honey
1T vinegar

Tie legs together with twine. Pour boiling water over chicken to plump the skin then pat dry with paper towels. Mix together sherry, honey and vinegar and baste chicken and season with salt and pepper. Bake on wire rack in roaster pan, 350 degrees for 45-60 minutes. Please don't forget to take out the innards and if you use a bigger chick, plan for longer baking time.