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Tuesday, April 13, 2010

F! Frenchy French Cooking!


Okay.... my friend "V" is not only an amazing artist (see past blog). But, she is an INCREDIBLE cook. I have had some amazing meals at "V's" house including a traditional Moroccan Tagine Dish! When not cooking Morroccan, "V" relies on her "frenchy french" background for authentic French dishes! One of my favorite things she has cooked me is a "Lemon Roasted Chicken with Croutons" dish. I believe she got this recipe from the "Barefoot in Paris" cookbook! I need to get that cookbook as Big-V swears by it! This is hands down the best roast chicken I have EVER had....so flavorful!  Well, except for your's mom! :)   V's croutons were my favorite! You drip all the yummy pan juices all over them. Come on.... carbs with lemony chicken juice all over them, what is not to love!

I have yet to cook this myself- but plan to soon. Maybe this weekend in fact!  I have never cooked a whole chicken so it will be a first!



LEMON CHICKEN WITH CROUTONS




Lemon Chicken with Croutons


Prep Time:
10 min
Inactive Prep Time:
15 min
Cook Time:
1 hr 30 min
Level:
Intermediate
Serves:
3 to 4 servings

Ingredients

  • 1 (4 to 5-pound) roasting chicken
  • 1 large yellow onion, sliced
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 lemons, quartered
  • 2 tablespoons unsalted butter, melted
  • 6 cups (3/4-inch) bread cubes (1 baguette or round boule)
  • Preheat the oven to 425 degrees F.

Directions

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

Bon Appetite! Until Next Time....xoxo

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