Monday, April 13, 2009

Cristina Ferrare’s Roasted Chicken

It turns out that Oprah goes to Cristina’s for Thanksgiving and Christmas dinner every year, and when you think that Oprah can pretty much have dinner anywhere or with anyone, that says an awful lot about Cristina’s cooking.

The recipe is for making two chickens, one to eat now, and one to make into something else for another night. So for five minutes worth of work, you can get two flavorful main courses for under $15.

Roasted Chicken
Recipe courtesy of Cristina Ferrare

2 chickens , 4-1/2 to 5 pounds each
6 lemons
1 onion, sliced into wedges
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:

1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don’t discard lemon rinds)
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds (and onion) and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1-1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

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