Weekend Herb Blogging is back home at Kalyn's Kitchen this week. Check out her recipe for Turkey Lasagne, a definite for me after I make our Christmas Turkey.
My entry this weekend is Chicken with Herbs. I made this for my mother once – she asked why I put all that green stuff on it….Didn't I know how to make a simple roast chicken? My mother was not an adventurous cook: a good, basic cook, yes; willing to try new things, no. She had a small bottle of olive oil in the cabinet….she used it for polishing Easter Eggs, and, warmed, to drop in my brother's ear when he had ear-aches. I don't think it occurred to her to cook with it. Butter and bacon fat were her staples. Back to the chicken:
Chicken with Herbs
1 whole roasting chicken
2 tbs soft butter
2 tbs dried tarragon
2 tbs dried summer savory
2 tbs dried thyme
2 tbs olive oil
Wash chicken and pat dry. Mix 1 tbs butter with 1 tbs each of tarragon, thyme and savory. Put the herb and butter paste into the chicken. Tie legs close and bend wings around and under the back – so it looks like it's lying there with arms akimbo. It keeps them from flapping and gives the chicken something to rest on. Put it into a roasting pan. Rub the remaining 1 tbs butter over the chicken and sprinkle the remaining 1 tbs of each herb over the top. Put into a 400F (200C) oven and bake for 30 minutes. Pour the oil over the top and bake 30 minutes longer or until done. Use a meat thermometer, roast until the thigh registers 170. Remove and serve with:
2 tbs butter
1 tsp dried tarragon
1 tsp dried thyme
1 tsp dried savory
2 tbs flour
1 cup dry white wine
1/3 cup chicken stock
1/3 cup cream fraiche, or cream
Finely chop shallot. In medium saucepan sauté shallot and herbs in butter until shallot is tender. Add flour and stir constantly for 1 minute with a whisk. Slowly add wine stirring constantly to thicken. Add stock and heat, stirring, just to boiling. Stir in creme fraiche and serve.
Note: For a dinner party you can do individual small Cornish Game Hens or poussin for an elegant presentation.
Might as well go the whole comfort food route and serve this with Garlic Mashed Potatoes.
Oh yes, my mother always sprinkled paprika on her mashed potatoes. She said it was just for color – as paprika had no flavor…hers was probably so old that it didn't. For the record: her 'simple roast chicken' is better than any I have tasted anywhere and I haven't a clue how she does it, even though I've watched dozens of times. The old cast iron pan? The bacon fat? The technique?
Thanks, Kalyn, for being the host again.
Bon Weekend everyone!