Text 19127, 92 rader
Skriven 2014-11-09 05:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: me 238
==============
 > It's been a quite nasty experience. See subsequent posts.
 JK> Yes, I saw that :(  I'm glad to see you are sprung and so far seem to
 JK> be doing ok.

One hopes.

 JK> ===Carbonara  (Linguine with Bacon and Egg Sauce)===

I almost always add onion or garlic to this dish -
calling it "carbonara with onions" for accuracy's sake.
Also, a teaspoon of sherry wakes up many kinds of egg
or dairy dishes, but I don't let people know about that
(never fear, Hafflys, I'd do full disclosure in your case).

Of course your way is more authentic, except maybe for
the red pepper flakes.

Herb-Roasted Chicken
Categories: poultry, main, rich
Yield: 4 servings

13 Tb butter, softened
4 oz white mushrooms, wiped clean and finely diced
1 shallot, slivered
2 Tb minced flat-leaf parsley leaves
2 Tb minced fresh chives
1 Tb minced fresh chervil leaves
1 branch fresh tarragon, leaves removed and minced
Salt and freshly ground black pepper
1 3 1/2- to 4-lb chicken, at room temperature
2 Tb extra virgin olive oil
1 chicken leg and thigh, chopped in 8 pieces
1 head garlic, cloves unpeeled, crushed
2 sprigs fresh thyme
1 c chicken stock
Leaves from 8 sprigs flat-leaf parsley.

1. Melt 2 Tb butter in md-size skillet, add mushrooms
and cook over md-low heat, stirring, until mushrooms give up
their liquid and the liquid has evaporated. Add shallot. Remove
mushrooms from heat and cool to room temperature.

2. In a bowl, mix minced parsley, 1 Tb chives, the chervil
and tarragon with 9 Tb butter. Mix in mushrooms. Season
with salt and pepper. Place mixture in heavy self-sealing plastic
sandwich bag and flatten to fill entire bag. Place in freezer until
firm.

3. Rinse and dry chicken inside and out. Using your fingers,
carefully separate skin from flesh of the breast and thighs. To cut
thin membranes, use a paring knife or sm kitchen shears, but take
care not to pierce flesh or tear skin.

4. Slit bag holding herb butter and peel plastic away. Cut butter
into sm slabs about one by two". Slip slabs under chicken
skin. Truss chicken or simply turn wing tips to back of chicken and
tie legs.

5. Heat oven to 400F. Heat oil in heavy ovenproof casserole
or sm roasting pan that will comfortably hold chicken. On stove
top, lightly brown chicken on all sides over md heat. Place
chicken in oven breast side up and roast 20 min. Remove from
oven and remove chicken from casserole.

6. Add remaining butter to casserole, add leg and thigh pieces,
garlic and thyme and cook over md heat until chicken pieces
start to brown. Place whole chicken on its side on top of chicken
pieces, return to oven and roast 10 min. Turn chicken and roast
10 min. Turn chicken breast-side up and roast about 15 min
longer, until done and juices are no longer pink.

7. Remove chicken from pan, stand on end with legs pointing straight
up on a rack placed over a platter. Allow to rest on an unlighted
burner about 15 min. Wrap loosely in foil and place breast-side
up on rack in turned-off oven with door slightly ajar another 15
min.

8. Meanwhile, pour off most of fat from casserole. Add stock to
ingredients in casserole and simmer about 10 min. Strain
contents of casserole through fine-mesh sieve into clean saucepan.
Add any juices that have drained out from chicken. Reheat and season
to taste with salt and pepper. Add remaining chives and parsley
leaves.

9. Cut chicken into serving pieces. Spoon a little sauce over or
around and serve with additional sauce on the side.

NY Times, March 20, 2002

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