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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 385128" data-attributes="member: 1246"><p><strong>Roast Chicken </strong></p><p></p><ul> <li data-xf-list-type="ul">3 sprigs fresh rosemary</li> <li data-xf-list-type="ul">3 garlic cloves</li> <li data-xf-list-type="ul">2 tablespoons yellow mustard</li> <li data-xf-list-type="ul">1 lemon, halved crosswise</li> <li data-xf-list-type="ul">2 roasting chickens, rinsed and patted dry</li> <li data-xf-list-type="ul">2 stalks celery, cut in half crosswise</li> <li data-xf-list-type="ul">1 small onion, quartered</li> <li data-xf-list-type="ul">salt & freshly ground black pepper</li> <li data-xf-list-type="ul">1 cup dry white wine, plus more if needed</li> </ul> <ol> <li data-xf-list-type="ol">Preheat oven to 375° .</li> <li data-xf-list-type="ol">Finely chop the leaves of one sprig rosemary and one clove garlic.</li> <li data-xf-list-type="ol">In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.</li> <li data-xf-list-type="ol">Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.</li> <li data-xf-list-type="ol">Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.</li> <li data-xf-list-type="ol">Rub chickens all over with mustard mixture, and season with salt and pepper.</li> <li data-xf-list-type="ol">Place on a rack in a large roasting pan.</li> <li data-xf-list-type="ol">Sprinkle all over with wine. Pour remaining wine into roasting pan.</li> <li data-xf-list-type="ol">Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.</li> <li data-xf-list-type="ol">Add water or wine as additional basting juices are needed.</li> <li data-xf-list-type="ol">Remove from oven, transfer chickens to a platter, and let stand 10 minutes.</li> <li data-xf-list-type="ol">Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.</li> <li data-xf-list-type="ol">Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 385128, member: 1246"] [B]Roast Chicken [/B] [LIST] [*]3 sprigs fresh rosemary [*]3 garlic cloves [*]2 tablespoons yellow mustard [*]1 lemon, halved crosswise [*]2 roasting chickens, rinsed and patted dry [*]2 stalks celery, cut in half crosswise [*]1 small onion, quartered [*]salt & freshly ground black pepper [*]1 cup dry white wine, plus more if needed [/LIST][LIST=1] [*]Preheat oven to 375° . [*]Finely chop the leaves of one sprig rosemary and one clove garlic. [*]In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside. [*]Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity. [*]Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic. [*]Rub chickens all over with mustard mixture, and season with salt and pepper. [*]Place on a rack in a large roasting pan. [*]Sprinkle all over with wine. Pour remaining wine into roasting pan. [*]Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours. [*]Add water or wine as additional basting juices are needed. [*]Remove from oven, transfer chickens to a platter, and let stand 10 minutes. [*]Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat. [*]Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side. [/LIST] [/QUOTE]
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