Scrawled across the original, food-stained copy of this recipe are the words “Wonderful Gravy!” That’s why I make this chicken. The gravy is easy, foolproof, and flavorful.
But that’s not the only reason. The smell wafting in the house as it bakes is absolutely heavenly.
And when you’re finished eating the chicken, consider making chicken stock from the bones. Detailed instructions for homemade stock seen here.
Now about the gravy–it is almost “instant” because you pour all the roasted vegetables and juices in a blender with a little extra chicken broth. Give it a whirl for extremely smooth and tasty gravy without stirring, whisking, adding flour, making a roux, trying to get rid of lumps, etc. I serve this chicken with mashed potatoes but rice would be good too.
Roasted Rosemary Chicken
Ingredients:
1 whole chicken (3-4 lbs)
2 onions, quartered, divided
2 cloves garlic, divided
1 lemon quartered, divided
5 sprigs fresh rosemary
1 1/2 tablespoons olive oil, divided
Salt
Freshly ground pepper
1 1/2 cup low-salt chicken broth, divided
Directions:
First: Preheat oven to 450 degrees. Stuff washed and dried chicken with 2 onion quarters, 1 clove garlic, 2 lemon quarters and rosemary.
Second: Rub chicken with 1/2 tablespoon or a quick spray of olive oil. Sprinkle with salt and pepper. Squeeze 1 lemon quarter over chicken.
Third: Toss remaining onions, garlic and oil in a 13 x 9-inch baking dish. Position chicken breast side down, over vegetable mixture. Roast 30 minutes. Turn chicken over, add 1/2 cup broth and roast 30+ minutes more until chicken registers 180 degrees on meat thermometer. Since I tend to buy larger chickens, mine take longer so I always check with thermometer.
Fourth: Transfer chicken to platter. Puree roasted vegetables from bottom of the baking dish in a blender with remaining 1 cup of chicken broth until smooth. Season with more salt and pepper. Squeeze juice from remaining lemon quarter into gravy. Reheat if necessary and stir well before serving.
Adapted from LHJ recipe published by email.
NOTE TO MY TUESDAYS WITH DORIE FRIENDS: Click on the picture on the far right sidebar to see this week’s selection.
After a rainy, dreary weekend here in north central Texas, I bring you a ray of sunshine. Yep! These rolls are just what the doctor ordered to chase the cold and wetness away.
My older sister has been telling me about a restaurant where she eats the BEST orange rolls. Unfortunately, this sister, who lives a few states northeast of me, has never taken me to this place. She is obviously trying to taunt me.
Instead, I have been inspired. I decided to come up with my own orange rolls adapting the recipe of my Favorite Dinner Rolls. After quizzing Kay in greater detail, there is likely no resemblance between my rolls and the famous rolls—but no matter. I love these! They are light, fluffy, and sweet with a distinct orange flavor. Bread like this is why I eat a jar of salad every day for lunch. Seriously. Otherwise, I couldn’t fit in my clothes. Homemade bread is my Achilles heel.
I made these in the bread machine but don’t feel left out if you don’t have one. Click here to see directions for using a large electric mixer instead.
Iced Orange Yeast Rolls
Ingredients:
3/4 cup milk
2 tablespoons thawed orange juice concentrate
1 egg
1 teaspoon grated orange peel
1/4 cup shortening
1 teaspoon salt
3 1/4 cup all-purpose unbleached flour
2 1/4 teaspoons bread machine yeast or instant yeast
1 cup raisins (optional)
Directions:
First: Warm milk for 1 minute in the microwave. Add to bread machine along with egg, orange peel, orange juice, shortening and salt.
Second: Add flour and yeast on top. Start bread machine using dough cycle. Check dough after 7-8 minutes and make sure it is the right consistency. Click here if you are new to using a bread machine.
Third: When cycle completes, make rolls into balls. (If you are adding raisins, you may work into the dough at this point. I divide this dough in half and add raisins to half of the dough.) For a tutorial on making rolls, see pictures on my Favorite Dinner Rolls. Let rise until almost double.
Fourth: Preheat oven to 375. Place rolls in oven and bake until golden brown for approximately 10-15 minutes. If you have a baking thermometer, rolls should register close to 190 degrees before removing from the oven.
Fifth: Spoon Orange Glaze over rolls when cool.
Orange Glaze: Add 1 tablespoon orange juice to 1 1/2 cup powdered sugar.
P ork loin, Bacon, Cumin, Sour cream, Cilantro …a few of my favorite things.
Put them together for a hearty Southwestern entree that reminds me of Beef Stroganoff–one of my all-time favorites.
Leave out the fresh cilantro if you must but it makes the dish in my opinion. Have you noticed I pretty much say that about anything containing cilantro? Substitute parsley if you prefer.
I like to use pork loin but have also used pork roast leftovers. It changes the character slightly but it’s all good.
Serve this with your favorite rice. Long grain or Spanish rice are my picks. Good with noodles too.
Sour Cream and Cumin Pork
Ingredients:
3 slices bacon, diced
1 onion, chopped
1 clove garlic, minced
2 pounds lean pork
2 tablespoons oil
1 tablespoon ground cumin
1 teaspoon seasoning salt
1 teaspoon freshly ground pepper
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons flour + 3/4 cup water
1/3 cup sour cream (I prefer light sour cream)
2 tablespoons fresh cilantro, chopped
Pizza cutter makes quick work of chopping fresh herbs.
Directions:
First: Saute bacon in Dutch oven. Remove. Fry onions and garlic in bacon grease until soft. Remove and reserve.
Second: Cut pork into bite-sized pieces and brown over medium-high heat. Do this in two batches so the pan isn’t overcrowded. After you put pieces in the pan, don’t turn until well browned on first side. Turn and saute on the other side. You may need to add additional oil for second batch.
Third: Add bacon, onion and garlic back to pork along with cumin, salt and pepper. Stir in chicken broth and lemon juice. Simmer for 30-45 minutes.
Fourth: Whisk flour and water until smooth. Combine with pork and simmer until thickened. Remove from heat and add sour cream. Serve with chopped cilantro.
Adapted from Cooking Texas Style,10th Anniversary Edition.
