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The Knot, the Turkey, and the Chicken

Posted by  on Thursday, November 18th, 2010 at 12:22 pm

Laura Bakes posted her pumpkin cookies on the Knot. Check out her post here, and for all you brides out there, she wrote a great feature on the NYC flower district with some inspirational flower pics. Laura, I am in love with anemones also, they are gorgeous! Check out her site: Saying “I Do”

So, let’s talk turkey. I am hosting my first ever Thanksgiving, and have 25 people coming. I have my menu planned, my shopping lists made, and I even bought new festive tablecloths, (thanks crate and barrel).
fandango tablecloth

My biggest fear, is the turkey. Steve and I roasted a chicken to practice, and it was less intimidating than expected. Actually it worked out great, we roasted on Sunday, Monday I made chicken soup, and Tuesday chicken pot pie. So with a little extra cooking on the weekend, dinners were easy breezy during the week.

Roast Chicken with Rosemary and Lemon recipe: Emeril Lagasse

Roast Chicken

Ingredients

  • 3 carrots, peeled and cut into thirds
  • 3 celery stalks, cut into thirds
  • 3 onions, peeled and cut into quarters
  • 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
  • 1 1/2 tablespoons kosher sale
  • 2 teaspoons pepper
  • 1 lemon, halved
  • 2 fresh bay leaves
  • 6 cloves garlic, roughly chopped
  • 4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
  • 4 sprigs fresh sage
  • 4 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup chicken stock
  • 2 tablespoons roasted garlic
  • 1 cup dry white wine

Instructions

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves, sage and thyme inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan. Optional: Truss the chicken using twine and lacers, rumor has it that it makes for a moister roast, and of course was good practice for turkey day.

Place the pan in the oven and roast the chicken for 40 to 50 minutes (if using a larger chicken, this will take longer), or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

Roast chicken dinner

I served the chicken with roasted cauliflower and brussel spouts, and baked sweet potato.

Wish me luck for Thanksgiving! I will do a recap after the main event.

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3 comments

 1 
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Trish:

yum! looks delishy krissy! I am sure you’ll have a muy successful turkey day! the butternut squash soup was a tricky favorite:)

November 18th, 2010 at 1:15 pm

That looks beautiful and yummy!! Good luck hosting!! Thanks for the shout-out to my blog!

November 18th, 2010 at 1:44 pm
 3 
avatar

I am loving this Dining Detour/Laura Bakes blog love. This chicken is literally the best thing I have ever seen. Good job!

November 18th, 2010 at 2:24 pm

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