Text 20888, 108 rader
Skriven 2012-02-05 11:29:54 av Dave Drum (1:261/38)
Ärende: BH+G 774
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rotisserie Chicken W/Lemon, Garlic & Fresh Bay Leaves
 Categories: Poultry, Citrus, Herbs
      Yield: 5 servings

      5 lb Organic chicken
           Kosher salt & ground pepper
      1    Meyer lemon, halved
      1    Garlic head; cut through
           - horizontally
      5    Fresh bay leaves
    1/2 bn Fresh thyme sprigs
           Extra-virgin olive oil

MMMMM----------------LEMON ROASTED FINGERLING POT---------------------
      2 lb Fingerling potatoes
    1/4 c  Extra-virgin olive oil
      1    Fresh rosemary sprig; leaves
           - only
      2    Fresh thyme sprigs; leaves
           - only
      2    Meyer lemons; quartered
           Kosher salt & ground pepper

MMMMM----------------WILTED BUTTER LETTUCE & FRES---------------------
      1 lg Head  butter lettuce
      1 c  Fresh garden peas, blanched
           - in salted water

MMMMM------------------------BEURRE BLANC-----------------------------
      1 c  Dry white wine
      1    Shallot, finely chopped
      6    Black peppercorns
      1    Bay leaf
    1/2 ts Kosher salt
    1/4 lb Cold unsalted butter;
           - sliced
           Kosher salt & ground pepper

  Rinse chicken with cool water and pat dry with paper towels.
  Season cavity well with kosher salt and pepper. Stuff cavity
  with lemon, garlic, bay leaves, and thyme. Tie bird with
  kitchen twine and skewer on a rotisserie rod. Rub outside
  with oil and season with salt and pepper.

  Roast in a rotisserie* about 45 minutes, until golden brown
  and juices run clear (180øF). After chicken has roasted for
  about 15 minutes, add the Lemon Roasted Fingerling Potatoes
  under the chicken in a roasting pan. (Position the pan so
  the potatoes can catch the chicken drippings.) Remove
  chicken and potatoes from the oven. Tent with foil; let
  chicken stand for 10 minutes.

  Break chicken down into 10 pieces; serve chicken and
  potatoes with Wilted Butter Lettuce, Fresh Garden Peas, and
  Beurre Blanc.

  Lemon Roasted Fingerling Potatoes: Wash potatoes and cut
  lengthwise. Toss potatoes with oil. Toss with rosemary,
  thyme, and lemon wedges in a roasting pan. Season with salt
  and pepper, then roast potatoes under the rotisserie chicken
  for 25 to 30 minutes, until golden brown. (If you don't own
  a rotisserie, see tip on page 32.) Stir occasionally to coat
  with chicken drippings and cook evenly. Season once more
  with salt and pepper before serving.

  Salad: Cut off the root of the lettuce and separate leaves.
  Place the leaves in a large salad bowl with blanched peas.

  Beurre Blanc: Just before the chicken and potatoes are done
  roasting, prepare Beurre Blanc by combining wine, shallot,
  peppercorns, bay leaf, and the 1/2 teaspoon salt to a
  saucepan; place over medium heat. Simmer until sauce is
  syrupy and just coats the bottom of the pan. Add butter
  slices, a few at a time, while stirring with a whisk to
  thicken the sauce and give it a shine. Add salt and pepper
  to taste. Dress lettuce and peas with some of the warm
  Beurre Blanc. Toss so the leaves wilt a little.

  To serve the complete dish, add the 10 warm chicken pieces
  (see page 32) and the potatoes (see page 37) to the salad
  and gently toss to combine. Finish with another drizzle of
  Beurre Blanc.

  Tips: If you don't have a rotisserie, preheat your oven to
  350øF/175øC. Place the Lemon Roasted Fingerling Potatoes
  (see page 37) in a baking pan. Place the chicken on top of
  the potatoes. Roast in preheated oven for 1 hour 30 minutes
  or until juices run clear (180 degrees F).

  To blanch the peas, submerge them in boiling salted water
  for about 2 1/2 minutes (for fresh peas). Strain them and
  immediately plunge them into ice water to stop the cooking
  process. Strain them again and set aside.

  Tyler Florence | August 2011

  MM Format by Dave Drum - 22 August 2011

  Uncle Dirty Dave's Archives

MMMMM

... Desperate is not a sexual preference. - Randy K. Millholland

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