I was visiting my mom for a week and had offered to make her dinner, anything she wanted and that may have been my first mistake. But, instead it was a blessing in disguise. She told me that she wanted to teach me this recipe because the leftovers would give you two other meals after the first WOW dinner was eaten. Well, being unemployed, I jumped at this option, also because I needed a romantic dinner for mine and F's anniversary. Since my Oreos were such a hit, I thought I'd share this with you!
The recipe is to the right or you can also find it on my blog, Evoke Love! This meal is everything that I told you it would be! I should confess, that I'd never put herbs under a chicken's skin before nor had I baked a whole chicken (therefore, had never had the pleasure of removing organs- yes, and I did the same EWWWW as I removed them!) nor had I made gravy. So, I was a little apprehensive. I'm just entering into the crazy realm of cooking and starting to love it. Here are three tips that I found along the way:
I would quarter the potatoes and cut the carrots smaller because they stay hard if you follow the original directions. If you like your veggies hard or al dente, then stick with the original proportions of cutting in half.
My absolute most frustrating part of this recipe was trying to cut the heads off of the garlic. Make sure that you have an incredibly sharp knife and watch out for your hands. As soon as I finally got the heads off, I rubbed them in the combination of rosemary and EVOO (Extra Virgin Olive Oil). The preparation notes say to drizzle the EVOO over the heads of garlic and then, dip it into the chopped rosemary but, I found by combining the two on a small plate, it was much easier. After that, I just added the left over mixture into the gravy at the end.
Stir gravy continuously and little by little add the flour and chicken stock. I had done this originally at my mom's house but, forgot about it for mine and F's anniversary dinner. This will help you control the outcome of the gravy to have it taste and have the exact consistency that you want.
Leftover options, aka the Economic portion of the recipe: The next day, I made chicken sandwiches with the leftover meat. After the loose meat was used up, I made chicken noodle soup with some egg noodles we had. I placed the leftover carcas (sorry, I can't think of a nicer way to describe it) in some chicken broth, added the leftover veggies and herbs, added egg noodles and voila! Chicken noodle soup. You can also use the leftover chicken meat for burritos, wraps, enchiladas, empanadas....anything.
I hope that you enjoy this meal! Trust me, it works! F said that this replaced his favorite meal that I've ever made him by a long shot. I also think the Oreos had something to do with that!
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Extra virgin olive oil (EVOO), for liberal drizzling
2 sprigs rosemary, finely chopped
1 roasting chicken
6 sprigs fresh tarragon
6 sprigs flat leaf parsley
2 tablespoons fresh thyme leaves
2 fresh bay leaves
6 tablespoons butter, divided
1/2 pound baby potatoes
1 cup purple carrots or baby carrots, cut into 2-inch pieces
2 tablespoons flour
2 cups chicken stock
1 cup cream
4 cups baby spinach, packed, coarsely chopped
Preheat oven to 400 degrees Farenheit.
Take out the gizzards and organs (I know, I said a huge OMGOMGOMG my first time I did this)
Prepare veggies and place in a roasting pan- I would quarter potatoes and cut the carrots into smaller pieces, so that they will roast easily.
Cut the heads of garlic to expose all of the cloves. Drizzle EVOO over the exposed garlic, then press into the rosemary to coat. Wrap the garlic in foil and roast in the oven until tender, 45 minutes.
Loosen the skin of the chicken that covers the chest and thighs and legs. Arrange the tarragon and parsley sprigs, bay leaves and thyme leaves under the skin, distributing evenly around the bird. Rub 4 tablespoons of softened butter all over the bird skin, then season liberally with salt and pepper. Settle the bird over top of the potatoes and vegetables. Roast for 1 hour and 15 minutes, then switch on the ...