| T O P I C R E V I E W |
| Alee |
Posted - Sep 20 2010 : 6:23:10 PM
I roasted a chicken in our deep cast iron skillet tonight.
I put a cleaned chicken in the skillet that was greased with a bit of butter. Then I sprinkled it with salt, rough chopped garlic to tuck in the folds of the arms and legs, stuffed it into the cavity with rosemary and thyme and chopped an onion to also go into the cavity and around the base of the chicken. I then chopped some celary which went around the chicken.
I put in about a cup of water to start to help keep things from sticking and turned it over for the last 10 minutes or so we a little more water.
It got browned on every side and had a wonderful chicken and herb taste. I am going to use the juices and bones to make chicken stock for a soup tomorrow with the left over meat. Yummy!
Alee
Farmgirl Sister #8
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
| 2 L A T E S T R E P L I E S (Newest First) |
| Annika |
Posted - Sep 20 2010 : 8:05:28 PM
Yummers to both!
Annika
Farmgirl & sister #13
Palouse Prairie Girls Chapter
http://palouseprairiegirls.blogspot.com/
http://prairiegirlsjournal.blogspot.com/
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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| nubidane |
Posted - Sep 20 2010 : 7:40:29 PM
Alee sounds yummo
I did a similar chicken tonight, mixed some butter, garlic, lemon zest & basil. Rubbed that under the skin. Tossed some red taters in EVOO, Kosher salt & cracked long pepper. Baked for a half hour, then juiced 2 whole lemons over the whole thing. Roasted until chickie was brown & taters crispy.
Served with maters, balsamic vinegar & EVOO.
I will be making some good stock as well! |
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