A while back, I started thinking about roasting chicken. Growing up, I was never a fan – I couldn’t love the dry taste of roast chicken. Until now, I’ve been a purist about boneless-skinless breasts, because of all the juicy goodness, but as the price goes up and up on meat, I’ve been eyeing the whole bird with a thought towards how-to. One sunday morning, I was sitting, folding laundry and watching Rachel Ray’s Week in a Day and got enthusiastic about her white coc au vin recipe. Unfortunately, I didn’t want to make coc au vin, so I kept looking. Then, I found Ree Drummond’s Lemon Chicken recipe. That got me inspired, so I jammed the two of them together. This gave me the absolute best chicken I’ve ever made.
Here’s what I did;
In a roaster, rough cut and lay:
On the chicken, follow Ree’s instructions;
- Zest two lemons and add them to a stick of butter.
- Rub that butter all over the chicken
- Juice the lemons over the chicken
- Jam the juiced lemons inside the chicken (this always feels vaguely wrong to me, lol)
- Put some chopped up sage, another bay leaf and rosemary sprigs into the chicken.
Put the chicken into the roaster and pour 4 cups of white wine over it.
Cook covered at 375 for 1-2 hours, or until the timer pops. Brown for another 15 minutes without the cover.
Remove the chicken to rest. Isn’t it pretty?
Take all veg and liquid from the roaster and drop them into a sauce pan. (I use a big one.) Use your immersion blender and liquify it all, including the bay. Reduce by 1/3 to 1/2. Strain liquid from veg. Discard the pureed veg. Put the liquid back into the sauce pan and add 1 TBSP flour, 1/4 cup dijon mustard and enough half and half to go another shade or two paler. Blend this again over heat to thicken. Serve.
This recipe is so easy that it’s kinda ridiculous.
- Take 6-7 potatos, wash and run thru your mandolin.
- Lay them in a casserole dish.
- Finely chop or squish 2-3 cloves garlic on top.
- Add enough half and half to just cover the taters.
- Cook covered until the liquid is gone.
- Salt and pepper to taste.
This is meal number one.
After you’ve eaten this, strip the chicken from the carcass and set aside. Next, is the killer chicken pot pie you can make from all the leftovers!
Pre-buy or make a crust for a large casserole (I use a 4 quart.)
- Press crust into casserole and pre-cook usually 450-475 for 15 minutes.
While that’s happening, cut and fry in 2 TBSP butter the following;
- 3 carrots – diced
- 1 onion chopped
- 2 stalks celery
- 2-4 cloves of garlic, depending on taste
- Chop and warm the chicken at the end of the fry.
- When the crust comes out, let it cool, then place all above ingredients into the crust.
- Cover with all the left over chicken gravy and gently mix.
- Take the leftover scalloped potatoes and put into a food processor. Process with enough butter and milk to mash them.
- Top with the mashed potatoes
Cook at 400 for 30 minutes or until warm and bubbling.
Eat, drink, be merry! My family was so hungry for this that I didn’t have time for a picture. 🙂