Roasted Herb chicken

1 Whole chicken
1 stick unsalted butter semi softened
2 sprigs rosemary - stemmed
3 sprigs thyme - stemmed
1 large sprig tarragon
7 cloves garlic
1/2 shallot
4 tbsp olive oil
1 pinch crushed red pepper
1 lemon juiced
1 White onion chopped to 1" pieces
3-4 yukon gold potatoes chopped into 1" pieces
1.5 cups celery chopped into 1" pieces
2 Cups chicken stock
1 Cup white wine
3 tbsp corn starch
4 tbsp cold water

Preheat oven to 450. In food processor combine, butter, olive oil, 2 sprigs rosemary, thyme, garlic, shallots, crushed red pepper, 1 pinch pepper, 2 pinch salt. Mix until all ingredients are chopped and combined in butter. Wash chicken. Starting near the head of the chicken loosen the skin. Begin placing herb butter under skin making sure to reach all the way to the end and down the sides. Truss chicken coat outside with her butter and place in roasting pan. Scatter potatoes, celery and onions around chicken. Cover with stock, wine, salt, and pepper. Halve lemon and juice over chicken. Place halves in pan and drop in remaining rosemary and tarragon. Place in oven for 30 minutes. Reduce heat to 375 and flip bird and roast for another 30 minutes this will crisp the skin on both sides. Flip one final time and roast continue cooking for another 30 minutes. Remove when temperature is close to 170. Cover bird for about 15 minutes and then carve. Dish out vegetables and remove herbs and lemon. Strain excess fat out of roasting pan. Place roasting pan on burner (or pour juices into a soup pot) and bring to a boil**. Season generously with salt and pepper. Combine cornstarch and cold water and add slowly until sauce thickens (not heavy like a gravy just slightly thick). Remove string. Carve chicken and cover in sauce.

** Note, if you don't have enough juice left in roasting pan add some chicken stock. Also some people may prefer to strain their liquid before making the sauce to remove all the bits, I do not do this).

Thickened sauce

To carve breast meat start in the dead center of the bird and let your knife follow the bone down the side. You will have 2 perfect size breasts.

Turkey Tacos

1 1/4 pound ground turkey
1 tablespoon onion flakes
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoon garlic, minced
1/4 teaspoon salt
1/4 cup water
1 cup El Pato Mexican tomato sauce

1. In a large skillet combine the turkey, onion flakes, chili powder, cumin, garlic, salt and water. Cook thoroughly on medium heat until no longer pink, approximately 10 minutes.
2. When the turkey is brown add the El Pato. Simmer on low heat for 10 minutes or until your desired consistency. Turkey can dry easily so do not cook the liquid all of the way out.
3. Serve in fried corn tortilla taco shells, or soft flour tortillas and your favorite taco toppings.