I haven't roasted a chicken for while--previous ones have seemed too fatty and gross. But for Sunday dinner I had a hankering for the traditional roasted chicken with mashed potatoes and gravy, so I bought a smallish--three-and-a-half pounds--"natural" bird which turned out to be just fine.
I rubbed it with a paste of salt, paprika, and olive oil, stuffed fresh parsley, rosemary, and thyme in the cavity, and baked it on a rack at 325 degrees for about one hour and forty-five minutes. I made gravy with vermouth. So good! I rounded out the menu with roasted red peppers and cold lima beans dressed with oil and lemon juice. And Grandma made her lemon pudding.
Instead of using the leftovers in a different dish, we had a repeat of the same meal the next day. Then chicken enchiladas, and finally some chicken broth which I'm storing up for a rainy day.
I'll get that Lemon Pudding recipe from Grandma tomorrow.
1 comment:
Chicken quality seems to vary widely with provenance. I've been buying those Smart Chickens lately. Seems like about the right blend of nonsketchiness and value.
Your roast chicken sounds delicious!
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