MAIN DISH -- Ina Garten Lemon and Garlic "Engagement"
"easy, fast roast chicken. see also roast chicken just with lemons in the cavity and lemon juice."
- Ready In:
- 1hr 55mins
- Ingredients:
- 10
- Yields:
-
1 chicken
- Serves:
- 4
ingredients
- 5 -6 lbs roasting chickens
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in half crosswise
- 2 tablespoons kerry irish gold butter, melted
- 1⁄2 lb sliced bacon
- 1 cup dry white wine (pinot grigio)
- 1⁄2 cup chicken stock
directions
- Preheat oven to 425 degrees.
- Remove the chicken giblets. Rinse the chicken inside and out.
- Remove any excess fat and leftover feathers. Pat the outside dry.
- Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken (use more than 1 tablespoon, if desired).
- Stuff the cavity with the thyme (reserving some for garnish), 1 lemon halved and liberally pricked with a fork and 2 heads of the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with kosher salt and pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the chicken.
- Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic halves around the chichen. Lay the bacon strips over the chicken to cover (bacon can be eliminated).
- Roast the chicken for 1 hour. Remove the bacon strips from the top of the chicken and set aside.
- Continue roasting the chicken for another 30 minutes or until the juices run clear when you cut between the leg and a thigh. Remove to a platter and cover while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil on the stove on medium heat. Reduce the heat and simmer a few minutes or until the liquid is reduced by half.
- Slice the chicken on the platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
