Monday, December 19, 2011

Roast Chicken

I want to start off by apologizing that I haven't posted in a while.  With many different holiday get togethers I haven't really spent much time in the kitchen.  I plan to make up for that this week as I begin making some holiday cookies.

Here is what I did with the chicken:

1 onion, sliced
2 lemons, sliced
2 tablespoons Herbs of Provence (an herb mix of thyme, basil, savory, fennel seeds, lavender flowers)
1 cup white wine (I used a sauvignon blanc by Cupcake Vineyards out of New Zealand)
1 stick of butter
Drizzle of olive oil

I took a 2 pound pastured chicken, rinsed it off and patted it dry.  Into a roaster pan I added some of the cut onions and a few slices of lemon.  Place some of the onion and lemon slices inside the cavity of the chicken.  Place chicken in roaster.  Add remainder of onion and lemons to the inside of the pan next to the chicken.  Slice the butter and put butter in the cavity and other areas in and around the chicken.  Add one cup of wine.  Over the top of the chicken drizzle a little olive oil and the herbs.  Place in a 350 degree Fahrenheit oven and bake for about 2 hours.  You need to make sure that the internal temperature of the chicken reaches 160 degree Fahrenheit.  Once in a while baste the chicken with the juices.  Once cooked take the chicken out of the pan to rest, remove the onion and lemon from the pan and place on stove top to cook the juices in the pan.  What you want to do is reduce the amount by at least half by boiling.  Serve the sauce over the chicken.

Along with the chicken we also had brown rice and cooked spinach.

You need 1 cup of water (I used 1/2 cup of the wine (see above) and 1/2 cup of water) and 1/2 cup of rice.  Combine rice and water; bring to a boil, cover, reduce heat to simmer and cook for 50 minutes.  After 50 minutes remove from heat and let stand for 10 minutes.

This post is linked on Monday Mania by the Healthy Home Economist

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