revent sticking.
Chop the roast chicken into bite-size pieces. Use
Place chicken in a large roasting pan.
b>Roast Chicken Seasoning: Mix all ingredients. Store in a covered container.
Roast Chicken
ote description that original recipe used fresh rosemary and
0\u00b0F.
Stuff chicken with herbs and
recipe calls for ground cardamom, it is best to start with whole
n a bowl. Many Vietnamese Chicken recipes usually require a short
220 degrees C).
Place chicken in a large baking dish
Preheat oven to 350\u00b0F. In a saucepan, boil cider until reduced to 1/3 cup. Remove from heat and stir in broth, herbs, garlic and lemon juice. Let stand for 30 mins.
Meanwhile, season chicken cavity. Tie legs together with twine. Place on a rack set in a roasting pan and coat with oil. Season. Roast chicken for 1 hour, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F, basting occasionally with cider reduction.
Let rest for 10 mins then brush with any remaining glaze.
lbets and neck from chicken.
Rinse chicken with cold water
Rinse chicken and allow to air-
br>Poke holes all over chicken skin, using skewer.
Rub
ine. Place chicken into brine,
CHICKEN RECIPE: In a large bowl, combine
he pot.
Season the chicken inside and out with salt
he lemon half into the chicken cavity then generously salt and
pice salt per lb. of chicken) on inside and outside of
Preheat oven to 450 degrees F.
Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade.
Stuff chicken breasts under the skin with the butter panade.
Roast chicken breasts for 25 minutes at 450\u00b0.
Serve with pan juices.
Note: This is VERY buttery--you can cut back on the butter, sub some olive oil for the butter. You can also double up on the panade (but not the butter) and roast any excess stuffing in a baking dish beside the chicken.
lts. Add the chicken and turn it
venly. **Note: Celery does not roast well.
Prepare the garlic