Tuesday, May 19, 2015

Roast chicken and New Potatoes with side of carrots

Preheat the oven to 425 degrees.
Thoroughly wash a whole chicken, or chicken parts (5 pounds for a meal for 5 people), remembering to move everything away first and then disinfect everything after chicken is washed. (Precautions would be soaking the chicken in hydrogen peroxide first and wearing gloves when dealing with the chicken. Also be sure that, after you have gotten the chicken cooking, you thoroughly wash the entire area with soap and water first, then hydrogen peroxide, then after soaking the area for ten minutes with peroxide, wipe the entire area down with hot water, then finish by wiping everything down with a disinfectant wipe. Because of all the salmonella poisoning that's been going on, I thought I might give that tip.)
Place in large roaster. Pour 4 quarts chicken broth over the chicken. Then pour juice of 2 lemons over it. Sprinkle with salt and rub into chicken’s skin. Then sprinkle ground black pepper and ground sage, ground cumin and paprika over top. 
Stuff cavity of chicken with 1 stalk celery, chopped, 1 chopped carrot, 1 onion, sliced, and 4 cloves garlic, minced.

Another way of making the chicken:
Make a glaze to pour over top:
     Combine in a pot:
+ 4 tablespoons butter
+ 1/2 cup pure 100% honey
+ pinch cinnamon
+ 1 teaspoon: ground paprika, garlic powder, onion powder, coriander (cilantro), salt, red pepper
+ 2 tablespoons apricot preserves
     Combine and stir constantly on medium heat until all is fully combined. Coat entire chicken with this glaze and pour 2 cups chicken stock into the bottom of the roaster.

Cover chicken. Bake at 425 degrees for one hour. Baste frequently.

Meanwhile, boil enough new potatoes for your family until they are soft. Then, in a separate pot, caramelize 1 stick butter (1/2 cup), 4 tablespoons chopped parsley, 1 tablespoon garlic powder and 1-2 teaspoons salt. Keep hot.
To go along with this, cook 8-10 peeled, chopped carrots in separate pot.
When carrots are tender, set aside in a serving bowl and melt 1/2 stick butter (1/4 cup) and mix with 1/4 cup brown sugar and 1/2 teaspoon salt
Serve meal hot. For dessert, serve cold peach and apple crisp.

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