:welcome:
~*~ I saw this on TV and don't remember who it belongs to, but I have added my own touches. The chicken's breast comes out juicy and tender every time, and every bite is loaded with flavor! My family absolutely LOVES this chicken! Make it your own too! ~*~
<b>tools needed</b>
-baking pan
-poultry rack
-zester
-mortar & pestle
-paring knife
<b>ingredients</b>
-One whole chicken, (brine, clean & trim as you usually would)
-3 sprigs of fresh rosemary (dried can be used as well)
-2 medium lemons
-2 tbsp coarse kosher salt
-1tsp whole peppercorns (or 1tsp ground black pepper)
Preheat oven to 350f
Using a zester or peeler, zest the lemons into a mortar (medicine bowl) along with the salt, peppercorns, and one sprig of rosemary(stripped, you don't want the stem!) Crush ingredients together for about 30 seconds with your pestle, and set aside (this mixture can also be made in a food processor, or choped together on a cutting board!)
Quarter both lemons. Stuff your bird with the 2 remaining rosemary sprigs and lemon quarters. Rub entire bird with crushed mixture, making sure to get it into every little crack and crevice. Be generous with it!
Place prepared chicken BREAST SIDE DOWN on poultry rack, and set in baking pan to catch drippings. Roast for aproximately 2hrs (or until leg or wing pulls easily away)
Remove from oven and allow to rest for at least 10 mins before carving.
ENJOY!!!
Let me know how it turns out for you!
~*~ I saw this on TV and don't remember who it belongs to, but I have added my own touches. The chicken's breast comes out juicy and tender every time, and every bite is loaded with flavor! My family absolutely LOVES this chicken! Make it your own too! ~*~
<b>tools needed</b>
-baking pan
-poultry rack
-zester
-mortar & pestle
-paring knife
<b>ingredients</b>
-One whole chicken, (brine, clean & trim as you usually would)
-3 sprigs of fresh rosemary (dried can be used as well)
-2 medium lemons
-2 tbsp coarse kosher salt
-1tsp whole peppercorns (or 1tsp ground black pepper)
Preheat oven to 350f
Using a zester or peeler, zest the lemons into a mortar (medicine bowl) along with the salt, peppercorns, and one sprig of rosemary(stripped, you don't want the stem!) Crush ingredients together for about 30 seconds with your pestle, and set aside (this mixture can also be made in a food processor, or choped together on a cutting board!)
Quarter both lemons. Stuff your bird with the 2 remaining rosemary sprigs and lemon quarters. Rub entire bird with crushed mixture, making sure to get it into every little crack and crevice. Be generous with it!
Place prepared chicken BREAST SIDE DOWN on poultry rack, and set in baking pan to catch drippings. Roast for aproximately 2hrs (or until leg or wing pulls easily away)
Remove from oven and allow to rest for at least 10 mins before carving.
ENJOY!!!
Let me know how it turns out for you!
