buckytom
Chef Extraordinaire
i took some ideas from a lidia recipe for cornish game hens, and adopted it for a roaster chicken. it's very simple, and very tasty.
BUCKYTOM'S GALLETO GLASSATO
ingredients:
1 - 7 to 8 lb. roasting chicken
sea salt, fresh cracked black pepper, and sweet paprika
1 - 5" sprig of fresh rosemary
8 - 5" sprigs of fresh thyme
4 - fresh sage leaves
1 - lime
4 - tbsps honey
4 - tbsps balsamic vinegar
2 - cups light and fat free chicken stock
thoroughly wash the bird inside and out, pat dry, and heavily s&p inside and out with sea salt, fresh cracked black pepper, and sweet paprika
.
next, stuff the boid with the sprig of rosemary, the sprigs of thyme, sage leaves, and a lime cut in half. try to distribute the herbs thru the cavity, and between the lime halves.
roast at 400 for 30 minutes on a raised rack in a pan, then another hour and a half at 350.
next, mix 4 tbsps of honey, and 4 tbsps of balsamic vinegar into 2 cups of light and fat free chicken stock, stirring to dissolve the honey.
baste chicken with stock mixture every 10 minutes until it's done, about another 45 minutes. i added a little water to the pan towards the end to help suck up the liquid for re-basting.
using the honey and balsamic, the skin attains an amazing mahogany hue, and becomes crisp and incredibly tasty.
BUCKYTOM'S GALLETO GLASSATO
ingredients:
1 - 7 to 8 lb. roasting chicken
sea salt, fresh cracked black pepper, and sweet paprika
1 - 5" sprig of fresh rosemary
8 - 5" sprigs of fresh thyme
4 - fresh sage leaves
1 - lime
4 - tbsps honey
4 - tbsps balsamic vinegar
2 - cups light and fat free chicken stock
thoroughly wash the bird inside and out, pat dry, and heavily s&p inside and out with sea salt, fresh cracked black pepper, and sweet paprika
.
next, stuff the boid with the sprig of rosemary, the sprigs of thyme, sage leaves, and a lime cut in half. try to distribute the herbs thru the cavity, and between the lime halves.
roast at 400 for 30 minutes on a raised rack in a pan, then another hour and a half at 350.
next, mix 4 tbsps of honey, and 4 tbsps of balsamic vinegar into 2 cups of light and fat free chicken stock, stirring to dissolve the honey.
baste chicken with stock mixture every 10 minutes until it's done, about another 45 minutes. i added a little water to the pan towards the end to help suck up the liquid for re-basting.
using the honey and balsamic, the skin attains an amazing mahogany hue, and becomes crisp and incredibly tasty.
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