Henceforth No More Salt!

For Linda's and my birthday dinner I decided to roast a chicken without using salt or pepper. The result was wonderful! The chicken, marinated in fresh lime and lemon juice, freshly ground black pepper, whole, uncrushed garlic, and fresh rosemary leaves was moist, tender and aromatic. It was an eye-opener, or should I say, tongue-enhancer? Here's the recipe:

Ingredients: 1 4 lb. chicken; juice of 1 lemon; juice of 1 lime; freshly ground black pepper; 1 Tb. fresh rosemary leaves, chopped; 7 large garlic cloves; about 1 tsp. virgin olive oil in a mister; 3 celery ribs with leaves cut into 3 inch lengths; 1 carrot, cut into strips the size of celery stalks; and 2 medium onions, peeled, halved.

Directions: 1. Trim chicken of as much fat as you can. Dry with paper towels. 2. Rub with lemon and lime slices, black pepper, rosemary. Crush 3 garlic segments and rub on chicken. 3. Place chicken in bowl just large enough to hold it, squeeze juices and stuff garlic into its cavity. Surround chicken with fruit slices, cover and marinate at room temperature for 2 to 3 hours. 4. Preheat oven to 450°F. 5. Stuff chicken tightly with vegetables and place in roasting pan, preferably one with a spit onto which the chicken is strung. Spray with olive oil evenly. 6. Roast for 10 minutes then reduce heat to 350° and cook until joints move easily. Total cook time is about 20 minutes per pound of bird. 7. Let rest under foil for ten minutes before serving with vegetable stuffing and slices of orange. Heavenly!