Friday, September 25, 2009

Roast Chicken

Today was my dads birthday dinner. Roast Chicken, mashed potatoes, carrots, gravy, homemade rolls and a special chocolate hazelnut pear cake. I will write more about this cake in a separate category.

Although roasting a chicken is pretty easy and I have done it many ways, I can't stop going back to the guidelines posted by the wonderful young couple over at Boston Chef. I actually have a few recipe's from there site that I have made many times.

The chicken sat in a brine solution for 6-8 hours, than filled with lemon slices and garlic, brushed with melted butter, and salted. More details on how it was done over at Boston Chef Roasted Chicken.

What did I do different? Well I chopped up about 1/4 cup of carrots, celery and onion in my mini chopper and put that on the bottom of the pan. I also filled the pan with probably a good 1/2 inch of water and than place the chicken on top of that. I also put in carrot chunks into the pan so the carrots would cook along side the chicken. Here it is all ready to be put into the oven.

I used the same recipe located at my site under homemade pizza for the rolls. I added some oregeno and garlic powder to the mix though. You can use that recipe for pizza, rolls, and calzones. It was so good. Too bad I didn't take a picture of the rolls just coming out of the oven. I did take a picture of the dough rising oh so nicely.

1 comment:

  1. That chicken looks AWESEOME!!! Great job, we can smell it from here! Yum!