Рецепт Roasted Rosemary-Garlic-Lemon Chicken...
Over the weekend something happened to the electrical "stuff" at Global Headquarters...there was a short or something in the building so the mister arrived Monday to find three computers had been fried. (Several other companies in the building complained of the same thing - so at least the mister wasn't singled out...which is always a possibility!) He called his computer guy, the one who owes us $$$, the very same one who talked the mister into investing in his new start-up...promises of grandeur followed. Well, sad to say, but the dreams of grandeur swirled right down the drain, along with our cash...but the mister has a soft spot in his heart for the computer guy, so he continues to throw him bones. And while the computer guy fixes the computers he whines about what a failure he is and how broke he is and how nothing he ever does turns out right...boo-frickitty-who-ing to the mister! The mister, as impossible as it seems due to his heart being three sizes too small, was actually being reeled in again! Fortunately he caught himself, right after the computer guy asked for a loan. Well folks, I'm sure it wasn't pretty. You can ask the mister to invest and you can ask the mister to donate...but you can NEVER ask the mister for a LOAN. LOAN is the only 4-letter word that the mister thinks of as a 4-letter word. The computer guy would have been better off poking a hungry bear with a branding iron...I'm sure he'll never make that mistake again!
Roasted rosemary-garlic-lemon chicken...all I can tell you is it's spectacularly good and easy to prepare. The rosemary provides just a hint of flavor and don't be fooled by the 15 garlic cloves - you'll only get the essence of garlic - it's subtle-ness will beguile you. When it's done you can either eat it just as it is - which is excellent - or you an remove the chicken and veggies to a platter and make a cream sauce/gravy, which I did, and then the excellence of it all is compounded exponentially! I made this delicious meal for the mister, after his hard day at Global Headquarters, because I know it's not easy for him to have a tiny heart in such a big, bleeding world, so I wanted him to know I loved and appreciated him...he walked into the kitchen and sat down at the table, looked at his plate with food fit for a king and said, "Why can't I just get a piece of boiled ham and some green beans?!?" I said nothing. I turned my back to him, whipped out my voo-doo doll and stuck another pin into it's heart. Boo-fricketty-who.
Roasted Rosemary-Garlic-Lemon Chicken - Pots and Pins
1 whole fryer, rinsed and dried
- 4 to 6 carrots, peeled and cut into pieces
- 4 to 6 potatoes, peeled and cut into spears
- 1 large leek, rinsed and cut into small pieces
- 1 large yellow onion, cut into chunks
- 3 tablespoons butter
- salt and pepper
- 2 sprigs of fresh rosemary
- 15 cloves garlic
- 1 lemon, cut into pieces
- 1 cup white wine or chicken stock
- Cream Sauce (optional):
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup white wine
- 2 cups heavy cream
- salt and pepper to taste
Preheat oven to 350 degrees. In a large roasting pan, combine the carrots, potatoes, leek, and onion. Season lightly with salt and pepper. Pour white wine or chicken stock into roaster. Remove any "parts" inside the chicken and then stuff the center cavity with rosemary, garlic and lemon. Set chicken in roaster on top of veggies. Rub butter all over outside of chicken and season with salt and pepper. Cover roaster with foil. Bake in 350 degree oven for one hour. After an hour, remove foil and continue to bake for an additional 30 minutes. When chicken is done, remove it and veggies to a serving platter. Make sure the chicken is done first by cutting between the drumstick and thigh, if the juices run clear it is done, if not, pop it back into the oven for 15 minutes. (My chicken had been previously frozen and while I thought it was thawed, it was still very cold when I put it into the roaster so it cooked for two hours before it was done.) Serves 4 to 6.
To make cream sauce: After chicken is done, remove it and the veggies to a platter and cover loosely with foil to keep warm. Set the roasting pan on the stove top and to the pan add 3 tablespoons butter and 3 tablespoons flour. Whisk together and bring to a boil and boil for one minute. Slowly whisk in one cup of white wine, bring to a boil and allow to cook for three minutes. Slowly pour in two cups of heavy cream, do not boil. Taste and adjust salt and pepper if needed. Return chicken and veggies to the pan and any juices from the platter. Reduce heat to low and cook, coating veggies and chicken until all is heated through. Return veggies and chicken to platter. Pour remaining sauce into a serving dish and pass with the chicken.
"Every big problem was at one time a wee disturbance." ~ Unknown