Join Date: Oct 2004
Location: ...lala land..............
gonna post here, no need to start a new post
a friend asked me for recipes. she is very young and wants to know how to cook which is why this may seem juvenile.
I made up this and sent it to her.
thought I'd post it here, on a thread about roasting chickens. hope it's okay to add to this post [with this].
if not, MODS delete please.
1 good sized chicken [whole] rinsed in water [*innerds taken out] patted dry with paper toweling , chicken, not talking about the innerds right now.
2 lemons cut in half
2 stems of rosemary
salt and pepper
After you dry chicken off, salt and pepper the inside of the chicken and the outside. Rub down the chicken with a mixture of half melted butter and half olive oil, say 1 tablespoon of each one. Massage the bird on the outside real well with the fat mixture over the salt and pepper, then dust the bird with poultry seasoning. Put the halves of lemons in the bird cavity and the sprigs of rosemary too.
Now, preheat the oven to 350. Put the bird in a baking dish breast side up, on a trivet if you have one, cause it keeps it up off the bottom of the hot baking dish. If not, no biggie. Place a cup or 2 of white wine in the bottom of the dish, so as to let it soak in the moisture of the wine and flavor it only a tiny bit, bake uncovered 1 hour or until thermometer reads *160, take it out, cover it with foil, to let rest and let the juices distribute in the bird. Let sit for 1/2 hour so it reaches the temp of 180 on the thermometer, making it safe. then slice and enjoy with your gravy.
[saved innerds, put in saucepan with salt and pepper, cover completely with water, lid on, cook low about an hour until well reduced.]
In new saucepan, place 2 tablespoons of butter and 2 tablespoons flour and let melt and blend.
Add salt and pepper and stir, then slowly add in the liquid from the neck/heart/gizzard/liver etc of the innerds.
Just the juice, a cup only at most, and stir until it's thick. it won't thicken completely until it reaches a boil.
Roasted garlic mashed Potatoes:
Take a head of garlic, a big piece of foil, put a teaspoon of olive oil over it and salt and pepper, and bake in toaster oven or regular oven, completely wrapped up tight in the foil, @ 350 for 30 minutes. Let cool. When recipe says add the roasted garlic, simply squeeze out the 3 largest cloves that roasted, into the potato mixture. They are so soft they'll fall into the potatoes with ease. Garlic skins won't go in, the garlic falls out of the skins when squeezed.
Scrub 6 medium sized potatoes [5 inchers] red, white, yukon gold, whatever kind you have
leave skins on
cut into chunks
in saucepan... put potatoes, cover with cold water, add 2 Tablespoons salt, boil them until fork tender.
Drain water, place hot potatoes back into saucepan, add 3 tablespoons butter, 4 tablespoons sour cream, 4 tablespoons milk, generous salt and generous pepper, 3 cloves of the roasted garlic head, 1/2 cup shredded mozzarella cheese, chopped up chives. Use an old fashioned potato masher, mash away and when all are incorporated together.
They're now ready for your gravy.
...Trials travel best when you're taking the transportation known as prayer...SLRC