Quoting Nancy Backus to Jim Weller <=-
"Flavor Arms Race." [...] is delicious, but maybe we're at
risk of losing sight of the chicken in the process."
I'm all for having things not too heavily flavored... let the
natural flavor come through... that said, there is a place for
having something sorta over the top on occasion
Supermarket battery chicken slaughtered at 5 to 8 weeks of age lack
flavour and need all the help they can get but truly free range
birds allowed to grow and mature for 4 to 8 months are awesome and
don't need anything but perhaps salt. One of Roslind's sisters is a
working cattle rancher who raises a few dozen chickens and turkeys
on the side for family and friends. By Thanksgiving her spring
chickens weigh about 8-9 pounds, have darker meat, are quite fatty
and are very flavourful.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Chicken with Meyer Lemon
Categories: Chicken, Fruit, Chilies, Garlic. Herbs
Yield: 4 Servings
8 Chicken thighs, no skin
2 md Onions; quartered
2 Meyer Lemons
5 Garlic cloves; pressed
1 tb Dried rosemary
1 ts Cayenne pepper or more
Salt and pepper
Preheat oven to 375 degrees F. Buy pre-skinned and boned chicken
thighs. Wash them and dry them. Drizzle a bit of olive oil in a
roasting pan. Place the chicken in the pan. Cover with the onions
and then drizzle on the juice from the Meyer Lemons. Throw in the
lemons too. Nestle the garlic cloves in around the chicken.
Sprinkle the whole thing with dried rosemary, cayenne pepper and
salt and pepper.
Roast for 45 minutes, about 15 minutes before the chicken is
finished cooking, baste it with the juices.
Serve with the juices over the chicken, onions and garlic cloves.
The garlic will be really sweet from the roasting process. Do not
discard them.
Recipe By: Risa Golding, Posted to Chile-Heads
MMMMM
Cheers
Jim
... Blackened chicken: (1) put chicken in oven (2) go check Facebook.
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