I firmly believe that if you can make a wonderful roast chicken, you can cook anything! This is so deliciously flavored it will trick anyone into thinking that it took you hours, when it really only takes 15 minutes to prepare and about an hour and a half to cook. Once cleaned and dried you stuff the cavity with a whole head of garlic, a whole lemon, and some fresh thyme leaves. Then, you truss it and season with salt, pepper, and more thyme. It is then roasted on a bed of onions, carrots, and potatoes. Once the chicken is done, you remove it and let it rest and return the vegetables to the oven to finish cooking and caramelize. All you have to do now is carve it and serve it with the vegetables. When cooked this way, the chicken has so much wonderful flavor from the garlic, lemon, and all of the vegetables. The recipe for this is available below, as well as on page 49 of my new cookbook (available above on the navigation bar). Bon Appetit!
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