Garlic & Rosemary Chicken

After I finished the first draft of my novel I waited the few weeks I gave myself to let it rest in my mind. I then picked up my trusty red pencil and began making the edits. I now have a very red hard copy of my novel.

I took a break from blogging because honestly I didn’t know where I was going to go from here.  Was I going to share the ins and outs of my writing process here, would I form another blog to make connections with other writers, or was I just going to go “June Cleaver” of this thing and let the novel part just be a cute pun?  The truth is that I still haven’t decided but I’ve really missed writing here… so here I am.

I have been enjoying the summer.  We have explored new places in town and a few out of town, I have won courageously against the Battle of the Beige in our house (even with the summer weather), my sister Firefly came back for a visit and got to see some sunny days this time, our garden has shocked us with how much it has produced in such a short time, and we have really enjoyed getting to know our new friends out here.  Oh and we discovered one of the most addicting board games ever…Star Trek Catan.  Seriously don’t start playing the game unless you have time for a couple rounds.  Thankfully (for our sake) it requires three people to play, so we have to wait until we have a willing guest to dive back into it.  Anyone free Sunday afternoon? 😉

Today I am keeping close to the kitchen because I have an enormous pot simmering on the stove.  I am making my first homemade chicken stock from a chicken I roasted over the weekend.  It’s one of those days where they have been predicting rain, but the sun is shining and our plants are threatening to wilt if they don’t get a sip of water soon.  While I debate the merits of a pre-storm watering I have been organizing and categorizing files on my computer.  I’ll let you know how the stock turns out, but I happen to know that the chicken that I am making with it was delicious, so I will share that reipe with you now.

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This is my own hybrid of a recipe, I have seen parts of it in books and around the web, so if you have any feedback I am all ears.  Now I treat raw chicken like it is acid so I wash my hands a million times when I make it and I try my best to make it so I don’t touch anything I don’t need to while I handle the chicken.

So with that in mind I highly recommend taking everything out of the pantry/fridge before you unwrap the chicken.  I found that grinding the pepper into its own little prep bowl helps, same with the salt. Make sure your garlic cloves our peeled and the rosemary is clean.

Garlic & Rosemary Roasted Chicken:

(1)one whole chicken 3-5lbs

(4-6) sprigs of rosemary

(2-6) whole cloves of garlic

(3) Tbsp Olive Oil

(2-3) tsp Ground Black Pepper

(2) tsp Kosher Salt

(2) tsp dried rosemary (or fresh if you want

large Dutch/French oven capable of being in a 450 degree oven (I use use the 6.5 qt Costco Le Creuset knock-off)

meat thermometer

enough aluminum foil to cover the chicken

 

1. Preheat oven to 450 degrees F.

2. rub around a tsp of olive oil all over the inside the oven pot with a paper towel

3. empty chicken cavity of its insides, wash inside and out and then dry with paper towels.  Once it’s dry put chicken into oven pot

4. put 1-2 tsp of pepper and 1 tsp of salt into cavity of chicken.

5. put 4 springs of fresh rosemary and the garlic into chicken cavity

5. OPTIONAL: stuff a few springs of fresh rosemary between the chicken breast and its skin.

6. rub bird with remaining olive oil.

7. Sprinkle the rest of salt and pepper onto the bird.

8. sprinkle dried (or fresh rosemary) onto the bird

9. Put on the middle rack of the oven with a meat thermometer inserted into the thickest part of the thigh. Do not cover.

10. Cook until internal temperature has reached 180 degrees, it should take around an hour to get to that temperature.   (Just to be on the safe side I usually cook my chicken until 183 degrees).

11. Once it is cooked, remove it from the oven and put a piece of aluminum foil over the bird.  Let it cool for ten minutes and then transfer to another plate or board to serve.

Enjoy with potatoes and steamed vegetables, or if someone at the table has been very good: biscuits.

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