Friday, August 21, 2009
I think it's quite funny that I have been writing a food blog for two years, cooking for 20 and never in my life have I roasted a whole chicken! I have made a couple versions of roasted Cornish hens, I've whipped up a ton of Thanksgiving Turkeys, and I've made MANY chicken recipes, just never the basic roast chicken. I knew it was easy to roast a chicken, I mean seriously, how much different is it than roasting a turkey, or a chicken breast? I wanted simple, flavorful crispy skin, and decided to use very basic ingredients. It turned out moist, tender, and made the house smell absolutely delicious!
Easy Roast Chicken
1 Tablespoon Dried Thyme
1 Tablespoon Dried Oregano
Extra Virgin Olive Oil
Clean chicken thoroughly removing all innards, wash and pat dry with paper towels. Generously salt and pepper the cavity of the bird, then tie legs together with kitchen twine and fold wing tips underneath the bird. Next drizzle outside of bird with olive oil to coat, and sprinkle with salt, pepper, and herbs. Place bird on a roasting or wire rack rack on a foil lined baking sheet (makes clean up so much easier!). Roast chicken in a pre-heated 375 degree oven until liquids run clear, and a meat thermometer reads 165 degrees, about 45 minutes. Tent with foil and let rest 10 minutes for the juices to go back into the bird. Slice meat and serve, bon appetite!
Friday, August 7, 2009
I found this amazing recipe on Recipe from OurBestBites.com and had to immediately go to the kitchen and whip it up. I’m not much of a bread maker, but I thought this recipe was so easy and delicious I had to give it a try. I was completely shocked at how amazing the bread turned out, it had the perfect texture, flavor, and my friend Patti and I gobbled it up. I served it on a plate with olive oil and balsamic vinegar. You must try this one out, it’s so good…I’ve been craving it ever since.
Rosemary Focaccia Bread
1 Cup Warm Water (105-115 degrees Fahrenheit)
1 Tablespoon Yeast
1 Tablespoon Sugar
1 Teaspoon Kosher Salt, plus more for sprinkling
2 Tablespoons Butter, divided
2 Tablespoons Crushed Dry Rosemary
2 1/4-2 1/2 Cups All-Purpose Flour
In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 Tbsp. rosemary.
Add flour mixture to yeast mixture along with 1 Tbsp. melted butter. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You probably won't use the entire extra 1/2 c. of flour. I usually only use about 1/4 cup. You want a soft, wet dough.
Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough onto this surface. Divide in half. Shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on loaves and sprinkle lightly with Kosher salt.
Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it's worth it.)