Winter has arrived in all it’s beauty dumping buckets of snow over our area and keeping us huddled inside. Work and school has come to a halt and everyone is hunkered down for the duration. These are the times I feel most at home in my kitchen. A warm oven and the aroma of good food brings comfort and tranquility. I knew everyone would be housebound for a couple days so I made a roasted chicken that we could stretch into several meals. Paul Prudhomme’s Atchafalaya Chicken is the most flavorful and all around delicious chicken I’ve ever made. The spices alone make this bird tasty but add some butter and onions to make a paste that lines the inside cavity and underneath the skin to make the most juicy and tender chicken. And if that’s not enough, reserve some of the pan drippings along with a little of the stuffing to make the most delicious pan gravy.