Tuesday, March 26, 2013


It's been a while since I've offered dinner and a movie, but this was too good to resist. I saw this video clip and it nearly brought tears to my eyes. I hope you enjoy it too. TINA’S LEMON/BUTTER ROASTED CHICKEN 1 WHOLE CHICKEN 1 TBSP SALT 4 – 5 TBSP C MARGARINE divided 1 LEMON 2 tsp minced THYME optional Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The drier the heat, the better. Salt and pepper the cavity, then Place 3 tablespoons margarine in the chicken cavity along with 1/2 lemon. Fold the wings back, into triangles, and truss the bird. Trussing helps the chicken to cook evenly, and it also makes for a more beautifully roasted bird. With your finger, loosten the skin around the breast and thigh, then arrange dollops of the remaining margarine and lemon slices inside the chicken skin. Now, salt the chicken—rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven. Leave it alone—don't baste it. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes. Remove the twine and slice into pieces. Make gravy from the juices. Serve with mashed potatoes, and a green salad. I hope you enjoy this!

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