C is for....Chicken!!

I'm starting to think that there is no one out there reading my blogs. No comments yet... Who knows...maybe you're shy? You should try one of the recipies I post, and let me know how it goes!

So now that I'm a lot more organized and mostly recovered from writing the RN exam, I'm slowly moving back into the cooking part of my life. Today I started with chicken.

Actually, I had no idea what I was going to make for dinner and so I walked into the Metro grocery store. I was pretty happy to see the buy-one-get-one free sign over the whole chickens, so 2 birds went into my shopping cart...along with 2 oven roasts, both under five bucks each on special, and some ground beef! Who can really resist good meat when it's on sale!!??

haha...so $20 bucks later and about 10 pounds heavier by carrying all of this meat, I headed home...still not sure what I was going to make for dinner.

There's this show, Best Recipies Ever, on CBC, where I get a lot of inspiration and recipies from. Kary Osmond is the host of the show and she lives in Toronto. She's pretty cool and the show is strictly cooking, kinda like the old Rachel Ray without the talkshow. I love it!

A month or so ago, she made a lemon-herb roasted chicken, so today I attempted it. Surprisingly, it turned out quite yummy and I was able to make quite the gravy with the drippings too! Here is the recipie:


Lemon Herb Roast Chicken

Ingredients:

1 chicken
2 cloves garlic
1 lemon
1/2 onion
1/2 bunch fresh parsley
3 sprigs fresh rosemary
1 tbsp(15 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp(25 mL) all-purpose flour
1 cup(250 mL) sodium-reduced chicken stock


Preparation:

Remove giblets and neck from chicken.

Using side of chef's knife, smash garlic. Rub inside of chicken cavity with garlic; put garlic in cavity.

Halve lemon; squeeze out juice and set aside. Put lemon halves, onion and parsley into cavity. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan. Tuck rosemary under chicken.

In small bowl, stir together reserved lemon juice, oil, salt and pepper; pour over chicken. Pour 3/4 cup (175 mL) water into pan. Roast in 375°F (190°C) oven, basting occasionally and adding 3/4 cup (175 mL) water halfway through, until meat thermometer inserted in thigh registers 185°F (85°C), 1-1/3 to 1-1/2 hours in convection oven, 1-3/4 to 2 hours in conventional oven. Discard contents of cavity; tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.

Skim fat from pan juices. Sprinkle with flour; cook over medium-high heat, stirring, for 1 minute. Pour in chicken stock and any juices from platter; boil, stirring, until thickened, about 3 minutes. Strain into warmed gravy boat. Serve with chicken.




So that's my recipie for today. Try it and let me know how it goes! Until next time, have a yummy tummy!!