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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Oven Roasted Chicken with Lemon Rosemary Garlic Butter

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Searching through cookbooks, leafing through food magazines and trolling through food blogs proves one fact over and over again: Cooks love making recipes with chicken.

While the boneless chicken breast seems to be the star in most recipes, the whole bird cannot be ignored. There’s nothing quite like a juicy hen, perfuming the whole house, to get the salivating started.

This whole roasted chicken recipe is like a butter infused invitation to belly up to the Sunday dinner table. But it’s so easy you could totally make it any day of the week. 


Chicken on the bone. Chicken with skin. Those two things give chicken a flavor all on its own.

But when you layer that baby bird with the soft, buttery mix of garlic, lemon and rosemary a totally new flavor permeates our chicken-little under, and over, the skin.

And that skin, oh that lovely, golden skin. Butter baby. It does the trick.

About the recipe
Use Real® butter for this recipe, either salted or unsalted will do since you’ll be adding your own kosher salt and freshly ground black pepper. Here’s how to soften your butter when you’re in a pinch.

Gently pry the skin from the meat of the bird’s breasts and legs and work that flavored butter over the meat. Then, slather the top of the skin with the butter, too. Flavor on flavor.
Fresh aromatics of lemons, onions and a full head of garlic (cut in half) are stuffed in the cavity while the rest sit in the pan with a good dousing of wine to add moisture to the whole deal.

Ingredients
  • 1 4-5 pound chicken, at room temperature giblets and neck removed from cavity
  • 2 onions, quartered
  • 1 head of garlic, cut in half plus 3 garlic cloves minced
  • 3 lemons, 2 cut in half and remaining half sliced into thin slices
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons grated lemon zest
  • 2 fresh rosemary sprigs plus 1 sprig minced
  • Kosher salt and freshly ground pepper
  • ½ cup white wine

Instructions

  1. Preheat the oven to 425° and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
  2. Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
  3. Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine. Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° to 160° and juices are running clear.
  4. Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

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