Couture Musings

In the Kitchen with Katy Briscoe

A personal peek into designer Katy Briscoe‘s life quickly reveals her love of good health and good food- even better is healthy food! Katy considers herself a conduit for creative energy which she channels into jewelry designs. In order to receive the divine messages she needs to keep her spirit and her system clean and clear. She’s been a raw food vegetarian, and although that phase has passed, she maintains that the foods she feeds herself and her family is quality and delicious. She’s been known to indulge. One of her favorite dishes to make is a roasted chicken.

Katy’s Chicken Paprika

Step 1. Let one whole, organic chicken come to room temperature before putting it in the oven. Can take about 2 hours.

Step 2. Rinse chicken and pat dry with a paper towel. Patting the skin dry will help the skin to roast to a beautiful golden brown.

Step 3. Place inside the cavity and stuff until the chicken can hold no more.

1T. Celtic sea salt
4-5 large cloves of Garlic, split each clove in half
Celery and Carrots sticks
Yellow Onion peeled and quartered
1/2 C fresh squeezed lemon juice

Step 4. Add bite size carrots and onion to roasting pan. Add at least 2 to 3 whole onions and carrots according to taste.

Step 5. Sprinkle chicken skin with Garlic salt, lemon pepper, and Paprika.

Step 6. Cover with foil and bake at 350 degrees for an hour.

Step 6. Remove foil, cook another 30 minutes.

Step 7. Let sit 15 min before carving.

Step 8. Pour pan juice over rice.

Step 9. Serve for applause.

Bon appetite!


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Michelle Orman

Michelle Orman

Michelle Orman is the president of Last Word Communications, which spearheads the public relations for the COUTURE show. A 15+ year veteran of the COUTURE community, Michelle is obsessed with all things jewelry and watch related! To be included in COUTURE Musings, email Michelle at

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