Showing posts with label roast. Show all posts
Showing posts with label roast. Show all posts
Friday, February 6, 2015
Sunday Roast Chicken
 |
| Sunday Roast Chicken |
Whole roasted chicken is so easy to make I dont know why I dont make it more often. I mean, this is a perfect Sunday afternoon meal.
Throw some veggies in the bottom of a dutch oven, drizzle them with a little white balsamic vinegar and white wine, season the chicken and stuff it with lemon and herbs, then put it on top of the veggies and youre ready to roast.
Sunday Roast Chicken
Serves 2-4 (depending on if you eat both the light and dark meat)
Oven 400 degrees F
Ingredients:
1 3-4 pound whole chicken (I used organic, all natural, free range)
1 pound small new potatoes
4 stalks celery, cut into thirds
5 large cloves garlic, peeled
1 large clove garlic, peeled and minced
3 stems fresh rosemary
1 stem fresh rosemary, leaves only
2-3 Tablespoons O California White Balsamic Vinegar
1/4 cup white wine (or chicken stock)
1 lemon, halved
3 Tablespoons butter, softened to room temperature
kosher salt
fresh cracked pepper
kitchen twine
Place carrots, potatoes, celery, 3 cloves of garlic, and 2 stems of rosemary in the bottom of a large 7-quart dutch oven or roasting pan. Drizzle with balsamic vinegar and wine. Season with salt and pepper.
 |
| Yum! Smooth and sweet with notes of apple and pear. Os white balsamic is all natural, no chemicals used, which explains why its so fresh tasting! |
Remove giblets from inside chicken, if included, and discard. Wash chicken and pat dry with paper towels. Season inside of chicken with salt and pepper. Place both halves of lemon, 2 cloves of garlic, and 1 stem of rosemary inside the cavity of the chicken.
 |
| to stuff in the cavity of the chicken |
In small dish mix together softened butter, minced garlic, rosemary leaves from 1 stem, 1 teaspoon kosher salt, and 1 teaspoon fresh cracked pepper.
Place some of the butter mixture under the skin of the breast and rub the rest all over the chicken. Using kitchen twine, tie the drumsticks together and tuck the wing tips under. Then place the chicken on top of the vegetables.
Place in oven and roast uncovered for 60-90 minutes until meat thermometer inserted into thickest part of the breast registers 165 degrees and juices run clear. If chicken starts to get too brown, place the cover on the pan.
Remove from oven, place cover on pan and allow to rest for about 10 minutes before serving.
 |
| incredibly moist chicken with hints of rosemary and lemon, the veggies are flavorful and slightly tangy from the white balsamic |
Wine Pairing:
2009 Irony Pinot Noir
$17 at Tom Thumb/Vons
This California Pinot is beautifully smooth and very light with traces of cherry, toasted vanilla, and earthy undertones. Paired with this roasted chicken, its a nice departure from the obvious Chardonnay.
Saturday, January 24, 2015
Roast Beef Remoulade Fried Onions Open Face Sandwich
When I was a child and my parents would have a lunch party, they would set up a smørrebrød table. Often they served the Danish roast beef open-face sandwich with homemade Danish fried onions and Danish remoulade sauce. This classic sandwich was always a sure-fire crowd pleaser. It was and still is a completely delicious treat!
Below are a few ingredients to make an absolutely delicious sandwich.
Ingredients:
Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
Be sure to send me pictures of YOUR open-faced sandwiches.
xoxo,Karen Grete and Heidi
Check out some of our other postings such as
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
Below are a few ingredients to make an absolutely delicious sandwich.
Ingredients:
- 1 piece of rye bread
- European style butter
- 4 slices of roast beef
- 1 to 2 tablespoons of homemade remoulade sauce
- 1 dill pickle
- homemade Danish fried onions
- parsley for garnish
- When you are ready to make this smørrebrød, the first thing to do is butter a piece of dark Danish rye bread.
- Lay across the rye bread either 3 to 4 slices of roast beef.Depending on the size of the roast beef.
- Then, add a nice large spoonful of remoulade sauce on top of the roast beaf. This rich mayonnaise remoulade sauce adds a delicious flavor to this sandwich.
- Next add on top of the remoulade a large spoonful of homemade Danish fried onions which gives the sandwich a perfect savory flavor.
- Add a slice of pickle fanned out.
- Finally for garnish add parsley on the side
Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
Thumbs up for open-faced sandwiches!
Be sure to send me pictures of YOUR open-faced sandwiches.
xoxo,
Check out some of our other postings such as
- how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
- how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
- how to make aeblskiver (æbleskiver)
- how to make Danish Christmas Klejner
- how to make easy Danish cucumber salad (arguksalat)
- how to make Danish sugar browned potatoes (brunede kartofler)
- how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Subscribe to:
Posts (Atom)