Saturday, December 20, 2014

Roast Chicken, a recipe de ma chère fille, Elena Marie

  1. Brine chicken for 24 hours (we just use 1/3 cup salt in the brine)
  2. Make sauce: 1 stick of butter, lots of mustard (EM: 'uh, at least 5 squirts'), you can add: spices: pepper, basil, thyme, a little oregano, parsley. Cover the chicken completely in the sauce.
  3. Preheat oven to 375°F, cook chicken, covered (not sealed) in foil, for 2 hours
  4. After an hour an a half, peel potatoes and quarter or chunk them, put them in the pan (that's right, into the drippings from the chicken).
  5. After the two hours (that is thirty minutes after you put in the potatoes), uncover, cook for another 1/2 hour to crisp, increasing the temperature to 400°F
Me: Elena, really? All those extra spices in the sauce? I thought it was just butter and mustard.
EM: Eh, you could do it that way, too, if you want.

So, there you have it: the world's yummiest chicken recipe (I didn't put in the spices into the sauce myself. EM: see?). Goes wonderfully with green salad with mixed in dried cranberries, black olives, and anchovies. Or you could serve with a hot vegetable, such as asparagus spears.

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