20
Dec
10

Roast Chicken with Citrus and Aromatics


While nice presentation might increase the appetite for a specific dish, there are certain classics that will always be welcome even without the fancy looks. As you will see from the photo, this dish could have been fancier looking, but as you read the recipe you come to realize that it is very flavorful and superbly aromatic and needs no time wasted in making look good what you know will taste good!

From the Restless Chipottle blog: (to make this recipe kosher, I just changed the butter to margarine)

Roast Chicken with Citrus and Aromatics

Ingredients

  • 1 5-6 lb whole chicken
  • 4 sprigs fresh rosemary
  • 1 orange
  • 1 lemon
  • 1 tbs culinary lavender
  • 1/2 tbs cardamom
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup unsalted margarine, softened

Directions

  1. Preheat oven to 425F.
  2. Place rack in roasting pan.
  3. Mix the cardamom, lavender, salt, pepper, and 1/4 cup margarine and shape into a ball
  4. Clean chicken thoroughly inside and out and pat dry with paper towel.
  5. Cut the orange and lemon in half and place in the cavity of the chicken.
  6. Add the rosemary sprigs and the margarine mixture.
  7. Melt the remaining margarine and rub over skin of the chicken.
  8. Salt and pepper the skin.
  9. Place in the oven for about 1 1/2 hours or until done. Bast several times by spooning pan juices over the bird.
  10. Remove contents of cavity and discard.
  11. Allow to stand for 15 minutes before carving.

Serves 6

The lavender and cardamom, give this recipe a bit of a Sephardic feel. I can almost see it as a refreshing variation of Moroccan Chicken Tadjine. I’ll have to make it tonight, I can just imagine what the aroma will be throughout the house. I could even pair it with a Duvel beer or a Blue Moon Belgian Ale. Either one will nicely complement the citrus taste…MmmMMmmmmMMmm!

CS


4 Responses to “Roast Chicken with Citrus and Aromatics”


  1. 1 Erin
    December 20, 2010 at 12:28 pm

    It would seem to me that one who copies an entire recipe from another blog simply to repost would have no say as to how fancy it looked in the picture. Especially when the quality of the image has been so degraded by reposting it. I mean really … Another thing. The quality of the dish is really degraded by replacing the butter with margerine.

    Like

    • December 20, 2010 at 1:36 pm

      Erin,

      Not only was there never any intention at offending you, but the fact that you used no fancy presentation was precisely one of the reasons we chose I repost your recipe. When you make a photo, especially one at internet resolution, larger it is bound to degrade. Anyone seeing yours and comparing it with the one on this page can already tell that.

      As for changing the butter to margarine, I had to do that because this is a kosher blog. While margarine’s taste is far from that of butter, we may not mix a dairy product with meat or poultry. Hence the change from butter to margarine was a religious necessity. Had I not been so lazy I would make it with some Hollandaise or Béarnaise which would make the taste more buttery. Even so this is a superb recipe in spite of the kosher limitations.

      CS

      Like

  2. 3 Erin
    December 20, 2010 at 1:45 pm

    It’s not my blog. And I apologize I didn’t notice that your’s is a kosher blog. (how i didn’t notice i don’t know but i am sorry) But I will ask if you emailed the original author and requested permission as she requested before reposting this?

    Like


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