Tag: roast
Roast Chicken with Lemon Zest and Herbs
Another roast chicken recipe!
- 1 (4 pound) free-range chicken- Pat the chicken dry with paper towels.
Butter Mixture
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of one lemon- don’t throw the lemon away
- 1 teaspoon salt plus more for seasoning the bird
- ½ teaspoon pepper plus more for seasoning the bird
- 2 tablespoons butter, softened
- 1 tablespoon extra virgin olive oil
Mix all the ingredients together and rub under the skin, as well as all over the outside of the chicken. Season the bird with all over with salt and pepper.
Cavity
- 1 lemon, cut in half (use the one without the zest)
- 1 orange cut in half
- ½ head garlic
- 1 onion, cut into small pieces- for the roasting pan
Gravy
- 1½ cups chicken broth
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Preheat oven to 400 degree F.
Stuff the cavity with the lemon, orange and garlic. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Add the onion in the pan around and under the chicken. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, covered with aluminum foil.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Season the gravy with salt and pepper.
Roast Lamb
This is an amazing roast to make for the holidays. We originally had it in Spello, Umbria. A friendly woman named Paula made it for us. I watched her make it step by step and replicated it at home.
I realized the ingredients make an amazing difference. The Italian vegetables and meats are amazingly fresh and taste so different. I tried my best to buy the most local and fresh ingredients I could find including using herbs from my garden.
The key is to use a lamb shoulder which can be roasted several hours in the oven. If you prefer a lamb leg, make sure you don’t over cook it.
It is perfect for Christmas. I made it with a white bean ragu, a big green salad and a huge tray of tiramisu. How can you go wrong with that??
- One 5 pound lamb shoulder roast
- ¼ cup chopped pancetta
- ¼ cup chopped pork fat
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 tablespoon fresh sage
- ¼ cup fennel frawns
- 2 garlic cloves
- Salt
- Pepper
- 2 cups chicken broth
Preheat oven to 425 degrees F.
Process the pancetta, pork fat, rosemary, thyme, sage, fennel frawns and garlic cloves in a food processor until smooth. Keep aside.
Place the roast in a roasting pan and spread the pancetta mixture on the lamb roast- you can use all of it or save some for roast vegetables to be served on the side. Sprinkle salt and pepper. Pour 2 cups chicken broth at the bottom of the pan. Place the pan in the oven and roast for about 2 to 2 ½ hours. Bring the heat down to 350 degrees and roast for another 45 minutes- till the meat is tender and soft.