Chicken roasted with a lemon in its tummy...

[Skidmore]

I just learned a new roasting technicque from a cookbook by Sally Schneider that my hubby brought home. I'm making it now. It smells great. You basically brush a little olive oil on a little square of foil or parchment paper and put it in the baking pan. Using kosher salt, salt and pepper the chicken inside and out. Prick a lemon with a toothpick about 25 times and insert the lemon, a smashed garlic clove, a sprig of rosemary into the chicken and truss it. Then you lay it breast side down in the baking pan and surround it with thyme leaves, choped carrot, a couple more garlic cloves, and two shallots halved lengthwise. After roasting it at 400 degrees, you then make a white wine reduction using the pan juices.

Well, that's Sunday's main dish. Serving it with roasted fingerling potatoes, corn on the cob, and cole slaw. Dessert is banana bread pudding with a caramel rum sauce.

[hippywife]

1. Oh, yum!

What a lovely dinner! And that dessert! <thud!>

[Skidmore]

2. Wow! that was some good chicken!

http://www.anewwaytocook.com/Pages/ANWTC/recipe_b5.htm

You should try this recipe. I actually found the recipe online. The cook has a website apparently. I'd never heard of this person before, but the cookbook is 700+ pages, and is heavy on techniques.

[hippywife]

5. Today, had three

organic skinless boneless breasts that I marinated in olive oil, Meyer lemon juice, salt, pepper, and garlic. I put them in the skillet with the marinade and nothing else. That marinade caramelized so nicely and that chicken tasted awesome! I sliced it up for my main dish so just how delish it was got a little lost but not too much.

[Skidmore]

8. Sounds yummy.

Did you serve it with pasta?

An aside, my old skillets gave out and I just bought a couple of really heavy ones (a Rachel Ray product).

These skillets:

http://www.cooking.com/products/shprodde.asp?SKU=601015

These things heat so differently than what I'm used to that I'm having to learn how to cook in a skillet again. Also, I use less oil in them.

[NMDemDist2]

3. that's basically what I do except

I squeeze all the juice out of the lemon and use it and butter for basting

but you can't go wrong with Lemon/Rosemary Chicken

:bounce:

[Skidmore]

4. I squeezed the lemon out too.

It seemed like a waste just to toss it without using the juice.

[Richard Steele]

6. You know, it was this DU forum that taught me how to roast a whole chicken...

And putting a lemon up its backside was one of the first things
that these awesome DU food-experts taught me.

Hey, you wanna save 30 seconds next time? Don't prick it with
a toothpick all over, just lay the lemon on your cutting board
and slash it 3 ways with a carving knife: 3/4 of the way through,
lengthwise once, and sideways twice.

[Skidmore]

7. Isn't DU C&BG the best?

I've learned more here and if I'm stuck in a rut, I can always count on some good suggestions too. Thanks for the additional tip.