Roast Chicken From October 8, 2011.
I always have a hen or two or five in my freezer
ready to whup up and roast for a nice supper
then eat off of for the next few days -
whether it be a chicken sandwich on whole wheat
with a shmear of pesto and melted cheese
or a chicken enchilada or burrito
or a chicken salad with red seedless whole grapes
(Don't cut the grapes.
Makes for a watery chicken salad.)
and toasted almonds.
I took out a hen and let it thaw a few days in the fridge.
then I roasted it.
I wanted something a little different.
Something to give my chicken
a little extra pop.
Something to keep it nice and moist.
And I came up with a marinade.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbdvcBSwbO99evrORVuXYffVtToIdzKW6B-Th3tQtmNSo1tgv5TXOTv_sQARlGhsu5I5WrMB8YMM7KDr8RSCXhUTK4bhuAjR1bGYsSJuozVjY7jyB4JUhV8loUfpdRRS8SB8aEasdhTx6/s400/068.JPG)
Check this out.
There were NO giblets in my chicken.
And I love giblets.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VHHcR_Upc57MHenkoDBBdbdQfBbmd6rrf4LcwIIfBAlL911AupBj1VRjy2mIrzUR-0_2biU0eKmyvnGp0jEIFf_BjtqbIyW5tsct2O7jTm2OlAxhz8zDCmO_aqv66Cu_fOfjJ43xVOAo/s400/067.JPG)
$2.60.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIc3TeneGnp2bkYGulqplOt5kWRYkvxk0FybsF8jSZmik5-S20X4q1GxS5AycGFRdaz7dOVWjO-e3jjo-_2rrfQKqMQXbc09QwC_dgTRsdUD_yA2t_AxGFo90ETxSUSH8pIMwh9BDTfej/s400/069.JPG)
My hen basks, waiting for her rubdown.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FoeZZfHgx32uNNO3tgnFk-KU7ib_yNXEMmaqM09yBUyxmUHZaH0hz1mLvHoDYCiDBZW7y1dKw0lgf0TVBQBrxW2dUJNesAYQq559QiYJoXz3Efjk2byoCkXf9O21lKhqFLudP4AjUls1/s400/072.JPG)
Rosie's Marinade Ingredients:
1/4 cup oil
1/4 cup Tamari sauce
1/4 cup honey
1/4 cup cilantro
zest and juice of 1 lime
(Stick zested and juiced lime inside chicken.)
4 garlic cloves, minced
2 inch long stick of ginger, juiced and minced
I always use frozen ginger
because you can nuke 1-inch frozen pieces for about 22 seconds,
and you are able to juice it quite easily.
1/2 stick butter
1 long strip lemon grass, beaten to release essence
1 dried hot red pepper, crumbled with seeds.
Combine all.
Melt butter over low heat.
Let barely simmer for 5 minutes.
Cool.
Pour over and inside chicken.
Marinate for at least 2 hours, turning occasionally
to distribute the marinade.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEih1Lfh1OGY1T2BvZJruvLGnEtmsFJowkuE9tczOOO6zRRhOBee_yYedpvyHZZlKqE-BH0o7-2TSztqmzUc1OoWGv0KDAQnn7THTZ7lsKvIpkkqrFNLGym8oTs2ik0C3VdZQ_KHGei7W9/s400/078.JPG)
That long stringy thing is lemon grass.
It's one of the few herbs that made it
through Irene flooding.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4xIBdKLyJ5AehPZVua7eaCpFDkrf4y_4gLyFrGISw6ZDbr7p_7_pQuf1Fmb8DxuosfveOxk2xsm-WDYgJEJIwyI1fnIr8FT-OK0mZtfY2Tp5qsQJBXK2NMqys37GDcb8jUG1qVypW_UA/s400/086.JPG)
Pour the marinade over top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMe67_yHpLhmUIMgqhOQbedEQ8y1DrEjr5C0e_7JJ4eJlDvTFt_fVr2FJ814ghGmpOuAh2cs-ozteoHp_3Ww5Cxpc6otQq8bG8DrMEMqFB13WtD5-cZZI5Uqq8Xh-UDzY4TMoK3LWVMaGX/s400/087.JPG)
Marinate for about 2 hours or so,
turning every now and then to cover.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGSEBXfragfKNxNw5VboKnsAuryUYBmVekREcdwYeJBmvUycu4tMT5LapM6FrxqVLRSkgqdOKmsLvjThx31vvt1rsaMJRGVYMVtMm1gQIRCkBG8zcW2qR9szijHHQA-eVluFn4wek2BNx/s400/082.JPG)
For a little extra homemade flavor,
I added a cup of my thawed out chicken consomme
and 1 1/2 cups water to the marinade mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrT_afiVy6t0EULRmGHpiaL1x5jG2lQX2-TNilVxrrCsuHBnRqKF02Z22Dr5KEOV2vK1Wa96EGnQi0al4tmQMBmRQDGFnq3p0ldnH-m_NsXofof9fzAPfZfP9d0vksUAR0YqPynzUCq5SS/s400/088.JPG)
Chicken jelly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMLU-hRx6T0AxeIDozSSg0M5ej-6jmoaLkc9oqjc66bUt9d4c9al4nxFNSSDoRP_A7iPAyEsnEsLu8DXQGLHpY1OB0pEFudbcFlFXq6arHBGZAiZ2YJ4J8kglrfCzGUjMqhyphenhyphenpbnF8DQLh/s400/090.JPG)
I had some of the consomme for lunch
and it was a wonderfully complex, rich broth.
I put the chicken in a 450 degree oven
and turned it down to 350.
Check to see if you need to tent the bird with foil.
I like a certain amount of blackening,
which is what the sugar will give you,
but you need to watch it.
This almost 4 1/2 pound bird,
was ready in 1 hour 20 minutes.
I removed it from the oven and let it sit
for another 10 minutes before carving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEMuk58OOS5JJBo_b8dawe56taNp-q7oJOLAjK5Ru2J2voUaWPejX0aFzBR4Nm5Lg8A22bR-VMEA24voUKs6RplbTi4iFdxUQhwksxBq9nxzq_QQRVrBuK9b6nUMAcFslhYjjs-su-i6x/s400/096.JPG)
Pretty!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalcDH3guw_f2uz4n0wcmr_-XF1ZTckaqaBIXsnehCSwIQQFiYIIfgqEZ35a8w3o2jupd2gyT0PoHsBkpfXjt2LNxp6Wd9znEr9wqXkU8e7FO4y_dbzLrOCfL9VFltm_9Yq17agYYHmULK/s400/100.JPG)
Perfectly moist meat.
Limey.
Garlicy.
Gingery.
Cilantroey.
Sweet.
Succulent.
This chicken stayed moist for days.
Very nice for Moreovers.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D_AMJtsQQVijSGQmjXpJ7tQrLsRzX0BeyneVbfmqMH3uD4i8-4chLDn6WU3zcxk7dOjSpV0v3CG_gYOMi0Bz00ctzSfolCauJwlXYMFFdr-iGq1TNKLXhQvA7WxAxlVJ6MUmFoQhqQ41/s400/109.JPG)
Crunchy outside.
Tender juicy inside.
3 comments:
Dear Rosie, I love everything you used to marinate this chicken. I can taste from here! Blessings, Catherine
Rosie, this sounds simply wonderful. I have a question on that chicken, though. Where did you get it for .59 per pound?
Sami, check the FoodLion fliers. You'll find all sorts of deals.
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