Recipe #106 - Roast Spring ChickenJust in case nobody knows what I’m talking about, this is wh
Recipe #106 - Roast Spring ChickenJust in case nobody knows what I’m talking about, this is where “Roast Spring Chicken” shows up in the game:I’ve never cooked an entire chicken before, so I didn’t really know what to expect. I was also concerned about the term “Spring Chicken” but when I Googled it, it just said that a “Spring Chicken” is a young chicken that you eat. I think it’s kind of an old-fashion term. Anyway, this recipe wasn’t exactly difficult, but I did find the chicken a little hard to work with. First of all, “painting on” the lemon-butter-rosemary mixture was tricky because of how slippery the chicken’s skin was. Then, I had to cook it a whole extra 15 minutes because it came out partially raw after a whole hour (I kept taking it out and putting it back in, worried it would never fully cook). Finally, I suck at carving meat with bones in it so I kind of just hacked away at it clumsily, unsure of what cutting angle was best. Despite my struggles, I think I ended up with a decent meal.If I were to do this recipe again, I would forgo the big bird and just paint the seasoning onto some chicken cutlets. Most of the lemon and rosemary just slid off with the skin of the roasted chicken and I didn’t get as much flavor as I wanted. With smaller pieces to work with, I think the meat-to-lemon mixture ratio would have been a lot better. Oh well, you live and learn. Recipe:here is my source-5 lb whole chicken-2 tbsp olive oil-½ cup butter, softened-2 large sprigs fresh rosemary-4 garlic cloves-zest of 4 lemons (this part was really tiring!) -salt & pepper-fresh lemon juice, 2 lemons-Cavity stuffing slice lemons, sliced onions, and rosemaryThat’s all for now, Clue Crew. See you next time and keep on cookin’! :) <3 -- source link
#nancy drew#recipe 106#recipe