Well, as you saw from yesterday’s post, we’ve completed the Fish chapter and have moved on to Chicken, Squab, Duck and Rabbit. A chapter I am very much looking forward to.
You’ve all heard me say that my freezer is stuffed with fish and shrimp, and I rarely purchase any other proteins. This is such a nice change from fish.
Today, the recipe was for Oven-Roasted Chicken with Garlic and Rosemary. And what another fantastic recipe this was. I used an organic chicken for this. My chicken was larger than what Marcella called for, but they didn’t have any smaller chickens.
Here’s what you do: Wash and dry your chicken. Place fresh rosemary sprigs and garlic cloves in the cavity. Rub it all over with vegetable oil, then sprinkle with salt, pepper, and rosemary leaves. Roast in a 375 degree F oven until done. The recipe said it would take 1 hour or more, and most likely because my chicken was larger, it took a lot longer than 1 hour. I didn’t pay attention to how long it cooked. In the same roasting pan, I placed some very small new potatoes to roast in the pan juices. Yum!
I really liked several things about this recipe. First, it couldn’t have been any simpler. Second, it was very moist. And third, the flavor of the rosemary and garlic really came through.
I’ve got to remember to roast chickens more often. And I had leftover chicken, which I turned into a delicous Chicken Vegetable Soup.
I’m leaving for a trip to Italy and France in a few days. While I was able to make some of my items in advance, Kim, our wonderful substitute, will be helping me out on some of my recipes while I’m gone. Stay tuned for her posts on Fricasseed Chicken with Egg and Lemon, and Messicani-Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine.