A new recipe for you...

[lspencer534]

Roasted Chicken with Veggies

1 3 lb-4 lb whole chicken

5 shallots

8 small carrots

8 fingerling potatoes sliced lengthwise (small whole gold potatoes can be substituted)

8 small turnip roots cut in halves

1 sprig of Rosemary and some fresh thyme

1 pkg. gravy mix (your choice of flavor although I use au jus) mixed per directions on the package but use twice the liquid. No need to heat it.

Wash and pat dry the chicken. Stuff the chicken with the Rosemary and Thyme and salt and pepper the chicken. In an oven-safe metal pot sautee chicken in t tbsps canola oil for 4-5 minutes front and back and on each side (4-5 minutes on each). Turn chicken breast side up and pour the gravy over the chicken. Marinate covered overnight.

Preheat oven to 375. Bake the chicken uncovered for 30 minutes. Then surround the chicken with the vegetables, cover the chicken, and bake another 30 minutes or until done. Let the chicken sit 10 minutes after taking it from the oven. Use the juices and gravy as a dipping sauce for the vegetables and French bread.

[DukeAllen]

Next time remind us to use a dead chicken. I overstuffed it and it threw up in my oven, then made so much noise about it being too hot I had to let it go! :pissed:





















:D:leaving:

[MrPeabody]

I'm going to try that tonight. In don't have a chicken or any vegetables, though, so I'm going to use leftover pizza.



J/K of course, sounds great and I will try it sometime.:yesnod:

[NeedSpeed]

I'm not sure putting the fresh herbs in the chicken would add flavor, but sounds good.

[99 pewtercoupe]

Is there a particular gin you recommend pairing with this dish?

[lspencer534]

Is there a particular gin you recommend pairing with this dish?

Yes. The family-size bottle.

[lspencer534]

I'm not sure putting the fresh herbs in the chicken would add flavor, but sounds good.

They don't add a lot of flavor, but Rosemary and Thyme are fairly potent, and you can taste their presence a little.

[CertInsaneC5]

I am confused on a couple of points.

Au jus is not gravy. Its beef drippings. Or in the case of the packaged stuff. A bunch of salt, food coloring and preservatives. Are you making gravy from this?

Spices on the inside? Do you mean under the skin or actually inside the bird?

And how much gin did you have before cooking this masterpiece? :Jeff '79:

:island14: :waiting:

[lspencer534]

I am confused on a couple of points.

Au jus is not gravy. Its beef drippings. Or in the case of the packaged stuff. A bunch of salt, food coloring and preservatives. Are you making gravy from this?

Spices on the inside? Do you mean under the skin or actually inside the bird?

And how much gin did you have before cooking this masterpiece? :Jeff '79:

:island14: :waiting:

Yes, Au jus is beef drippings, but there is a packaged mix of it.
while it's usually used with beef or pork, I just like the taste of it for a dipping sauce. Like the recipe says, though, use any gravy that you like. Or none.

Spices/lemons/oranges/onions.whatever in the cavity are quite common. They add a hint of other tastes but don't dominate the meat.

How much gin? I can't answer the age-old question of how man whiskers make a beard....

[Grey Ghost]

Do you eat French bread every time and for any particular reason?

Zataran's has been running a TV commercial showing a blackened or heavily grilled chunk of chicken with rice on the side. I've been wanting it or some grilled with BBQ sauce.

Chile's use to have a great menu item -

a grilled boneless/skinless chicken breast
slice of cheese melted over it - wasn't American or Cheddar. Something white.
bacon
bbq sauce
diced tomato
A few chives.

Delicious!

[Bill]

I've got to make this recipe quick, because I'm almost out of thyme.

[island14]

Another way to make them and taste really nice..

First get all of the feathers off, gut them, and fill the bellys with lemon grass, sew shut with a string.

Ram a small bamboo down through its neck and out its butt.

Slowly turn over burning dried coconut shells till fully roasted.

Delicious! :seasix:

:cert:

http://freeshopmanual.com/uploads/photos/SAM_3690.JPG

[island14]

Yes. The family-size bottle.


:lol: