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Posted: 8/14/2011 6:10:51 PM EDT
I haven't done a roast chicken dinner in a while.
 First some garlic, sage, rosemary and thyme. Four cloves of garlic and a teaspoon or so of each of the herbs.  Run em through the food processor.  Melt some butter, and mix in the herb paste. Let it simmer for 15 minutes or so. (I lost a couple pics here.)  Separate the solids and liquid.  Chop some celery and onions.  Sautee them in a little of that butter, and mix in a little bit of the herb paste. Add chicken broth, pepper and a bay leaf, and cook for 15-20 minutes. (Another pic disappeared)  Get some chunks of bread(some prefer toasted or even croutons but I like a moist stuffing).  Mix in enough liquid to get it clumpy, but not enough to get it soupy.  Add an egg. Mix it up, add more bread or more liquid in needed to adjust consistency.  Put in greased casserole.  Extra liquid saved for the soup I'm gonna make.  Fry some bacon chunks.  Add onion.  Cook until lightly caramelized.  Add baby peas and water.  Melt a little more of that flavored butter.  Add flour.  Whisk into a roux.  Add chicken broth.  Added a little browning sauce salt and pepper.  Melt the rest of the flavored butter and add the herb paste.  The guest of honor.  Spatchcocked for faster cooking and easier handling when hot. (Bones for the soup!)  Coat with the butter mixture, salt and pepper. Put it in a 400 deg oven for 35 minutes, turn the oven down to 300 and put the stuffing in too.  Grab a beer and go surf Arfcom.  When it's done, cook the peas, carve and serve!  |
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