Sunday, May 23, 2010

Roast Chicken

Every food blog has to have this post. I think it's in the rule book. This is Roast Chicken with Lemon, Rosemary, and Garlic. It's as basic and delectable. And I made it up as I went along, but the recipe is under the video... so we can pretend I knew what I was doing before hand. I promise, it was delicious.

A Chicken (I used like a four pounder)
3 Cloves Garlic (minced)
3 Cloves Garlic (whole)
A Lemon
2 Tb Buttah
3 Sprigs Rosemary
Salt and Peppah

Cast iron skillet, mortar and pestle (or the back of your knife), kitchen twine.

Preheat oven to 450 degrees

Make a compound butter out of 3 cloves of garlic, one sprig of rosemary, the butter, and salt. (I did this in a mortar and pestle because I'm Sur la Table's bitch, but you can smoosh the garlic with your knife, cut the rosemary really small, and smash it all together with a spoon violently, wishing you had a mortar and pestle.) Rub half under the skin of the bird's breasts and the rest anywhere else. Salt and pepper all over the place. Massaging the bird's back is not required, but she'll appreciate it. Tie the legs together. Insert probe thermometer at the biggest part of the boobie.

Cook for 20 minutes, then lower the oven to 350. When the thermometer reads 165, take the birdie out of the oven and let rest for 10 ish minutes under a little foil house. Create foil bed and couch, if you see fit. Carve and nom.

Also - check out Hilah Cooking. She rocks. Hilah Cooking

1 comment:

  1. YAY juicer debut! Its perrty. Also thanks for the shout out and for agreeing to make that chicken for me sometime in the near future :-D And I'm fond of the breast myself ;-P