Skip to main content

Roast Chicken

 

Tina’s Roast Chicken                                                                                   yield: 4-5 servings

Tina recommends serving this chicken with mashed potatoes and steamed vegetables.


 Ingredients:

1 chicken

½ lemon, cut into two pieces

Salt

4 tablespoons butter, softened

Freshly ground black pepper

½ to 1 cup chicken stock

 

 

Directions:

Preheat oven to 400° F.

 

Pat dry the chicken with paper towels.  Rub one piece of lemon over the inside of the chicken, and rub the other piece over the outside of the chicken.  (Set the lemon aside for the sauce.) Rub ½ teaspoon of salt inside the body cavity.

Next, rub 2 tablespoon softened butter over the outside of the chicken, and sprinkle ½ teaspoon salt and some freshly ground black pepper over the outside of the chicken.

Place the chicken on a rack over baking pan, and put into preheated oven.

Wash your hands and any other surfaces that have touched chicken.

In a small saucepan, melt the remaining 2 tablespoons of butter and squeeze any remaining lemon juice from the lemon quarters into the pot.

After the chicken has baked for 15 minutes, pour the butter mixture over the top and return to the oven.  Baste periodically until the chicken is “done”.  The cooked temperature should be 175° F.

Remove the chicken and put onto a dish.  Place the baking pan on the stove top; add the chicken stock and deglaze.  Scape the browned bits from the pan and combine to make a nice pan gravy.  Heat to reduce a bit. 

Serve the gravy with your chicken.

Enjoy!




Comments

Post a Comment

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...
Post a Comment
Read more

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more