Skip to main content

Featured

FIFA World Cup 2026 & Your Wallet: How to Cash In Right Now

  The biggest sporting event in history is happening right now in Canada. Here's what it means for your money — whether you own property, rent, or just want to watch. The 2026 FIFA World Cup kicked off on Canadian soil on June 12 — and whether you've been following the matches or not, this tournament is already leaving a mark on Canadian wallets. Toronto and Vancouver are hosting games through July 19, and the economic ripple effects are very real: in hotels, short-term rentals, restaurants, and yes, your tax return. If you're a homeowner — especially in Toronto or the GTA — there's still time to benefit. And if you're simply a Canadian taxpayer, it's worth knowing exactly what this tournament is costing us, and what we're getting back. Here's everything you need to know about the FIFA World Cup and your money. The Big Picture: What This Tournament Is Worth to Canada FIFA projects that hosting the World Cup will contribute up to CAD $3.8 billion in eco...
Post a Comment
Read more

article

Labels

Roast Chicken with Herb Butter



INGREDIENTS

FOR THE HERB BUTTER

  • 5 3-inch sprigs fresh thyme
  • 1 3-inch sprig fresh rosemary
  • 5 fresh sage leaves
  • 1 shallot, peeled and finely chopped
  • Zest of 1 lemon
  • 1 teaspoon honey
  • 3 tablespoons unsalted butter, at room temperature

FOR THE CHICKEN

  • 6 shallots, peeled and halved
  • 1 whole head garlic, clean, unpeeled and cut in half horizontally
  • 1 tablespoon olive oil
  • 1 chicken, 4 – 4 ½ pounds, cut into pieces (or 4 bone-in, skin-on chicken breasts)
  • Herb butter (above)
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

FOR THE SAUCE

  • 2 cups low sodium chicken broth
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon unsalted butter

INSTRUCTIONS

1. Preheat oven to 450°F.

2. Make the herb butter: Pull herbs from the stems and chop finely. Combine the chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. Set aside.

3. Place the shallots and garlic in a roasting pan and toss with the olive oil (it's okay if the garlic breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place in the roasting pan; do not crowd. Use a soup spoon to rub the herb butter all over the chicken and under the skin too (if you don't eat the skin, rub a lot of it underneath!). Sprinkle the kosher salt evenly all over the chicken and season with fresh pepper to your liking.

4. Place the chicken in the oven and roast for 35-40 minutes, or until the skin is golden brown. Turn the heat down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.

5. Transfer the chicken and the shallots to serving platter to rest and cover with foil. Discard the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan.

6. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Using whisk or wooden spoon, stir up and combine the brown bits with the broth and continue to cook until the liquid is reduced by half, 5-8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside chicken








Labels:

Comments

Post a Comment