Thursday, September 30, 2010

Recipe #4

Well, Recipe #4 was a keeper. I kept it simple and roasted a chicken. Which was perfect because yesterday was a very cool fall day in the south.

I used a recipe from my Today's Kitchen Cookbook (if you are new here, cookbook links are in cookbook name and if I link a recipe or a blog it will be in the name)

Perfect Roast Chicken

1 6lb roasting chicken
1 lemon
1 large onion *peeled
1 sprig fresh rosemary
1/2 c white wine (I just used cooking wine)

Preheat oven to 450 degrees. Clean and rinse chicken, drain well, and pat dry.

Cut the lemon in half, crosswise, and squeeze the juice directly onto the chicken skin, rubbing it in as you squeeze. Cover all the skin with lemon juice. Place the onion and rosemary into the cavity of the chicken.

Place the chicken on a rack in a heavy roasting pan. Pour the wine into the roasting pan and place in preheated over. ROast for 30 min. Lower the heat to 375 and continue to roast for another hour or until the chicken skin is golden-brown and crisp, thigh meat is soft to the touch, and an instant read thermometer inserted into the thickest part of the breast reads 155 degrees F.

Remove the chicken from the oven and let stand 5 min. Carve and serve.

We loved this. I seasoned my bird with pepper and garlic salt. The rosemary added a nice flavor to the bird. It was an easy recipe and very quick and easy.

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