CHEF'S LOG ALASKA DATE JULY 14 2010

Not 1 hour out of Juneau, with winds hitting 45 mph gusts and 4 ft seas breaking, opposing wind and current, we were greeted in Stephens Passage by a pod of humpback whales.

Capt Jennifer spotted the misty fountains on the horizon, one then another. By the time we called out “Whales on the port” we could not only see one, but several. Then the magic of nature enveloped as in amazement we behold the 2 babies reported in earlier sightings. Playfully, fins and tails started breaking the water line as we approached, closer, never heading them off and never motoring nearer than 50 feet. We cannot stop them from turning towards us though. And that is just what they did, all 15 of them, with babies nursing on mamas sides. We motored down and in that same instance the seas calmed and allowed us to experience the wonders of nature. A National Geographic afternoon.

For the first day of every charter guests are greeted with the delicious aroma wafting from the galley and sit down to a yummy roasted chicken dinner. the comforting and home spun food welcomes them on board. With a sigh of relief and tummies full they retire and dream of their high seas adventure. Ahhhh, wonderful and the chef can cook! 

LEMON HERB ROASTED CHICKEN

1 (3 to 4 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
2 T. herbs de Provence
1/4 bunch each fresh rosemary, thyme, and parsley
1/2 cup olive oil
1 lb baby carrots
1 lb baby onions
2 lbs small red new potatoes
Preheat the oven to 400 degrees F.
Season the chicken and the cavity with herbs de Provence, ¼ cup olive oil, salt and pepper, and then stuff the lemon, garlic, and fresh herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes, carrots and onions in the remaining olive oil and season with salt and pepper and scatter the vegetables and oil around the chicken. Roast the chicken and  vegetables for 30 minutes at 400 degrees. Turn down oven temperature to 350 and continue cooking for another 40-60 minutes. Rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken from the oven and let stand for 10 minutes, so the juices settle back into the meat before carving. Carve the chicken by removing the back bone first and then disjointing the breasts, legs and thighs. Place on a serving platter and squeeze the lemon and garlic over the meat. Drizzle with any remaining pan juices Scatter the roasted vegetables and enjoy!