Fabulous Dinner.
I am a self-described foodie and Food Network junkie. I have special affection toward chefs Bobby Flay and Mario Batali.
Recently, I’ve been following Ina Garten, pretty closely. The other night I made her “Perfect Chicken” recipie…and let me tell you…utter heaven. I am not really a big fan of chicken, especially, the wretched boneless, skinless variety. But this recipe calls for a whole chicken, glorious skin still on.
Make this dish for Sunday supper and take leftovers to work with you on Monday, you will wish you made two birds:
- 1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil - Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
As Ina says, FABULOUS!
Tags: Bobby-Flay, chef, chicken, Food-Network, Ina-Garten, Mario-Batali, recipieRelated Stories
POSTED IN: Fabulous Coffee Break
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