Does anyone remember this recipe?
#11
  Re: (...)
I know I made this at least once and loved it.

Okay so it was pretty much this. Take a cast iron skillet, line the bottom with french bread, top it with either a half chicken and cook on the grill. does this ring a bell with anyone?
"Time you enjoy wasting is not wasted time."
Laura
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#12
  Re: Does anyone remember this recipe? by luvnit (I know I made this a...)
Yes, I've got that one saved to MC9. Are you looking for it?
Daphne
Keep your mind wide open.
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#13
  Re: Re: Does anyone remember this recipe? by Gourmet_Mom (Yes, I've got that o...)
Yes I am! Oh my goodness I knew someone would come through for I love this forum!
"Time you enjoy wasting is not wasted time."
Laura
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#14
  Re: Re: Does anyone remember this recipe? by luvnit (Yes I am! Oh my good...)
Here you go!


* Exported from MasterCook *

Sunday Dinner Roast Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
3 onions -- (about 2 lbs), halved, sliced into half-moons
2 cups celery -- sliced
2 teaspoons lemon zest -- minced
1 3/4 teaspoons kosher salt
1 teaspoon garlic -- minced
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/4 cup fresh Italian parsley -- chopped
2 tablespoons extra virgin olive oil
3 pounds chicken
1 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
1/2 loaf French bread -- sliced 3/4" thick
1/4 cup fresh lemon juice

Preheat oven to 375 degrees.

Saute onions and celery in 1/4 cup oil over medium heat for about 10 minutes; stirring occasionally.

Add zest, salt, garlic, pepper, thyme, and red pepper; continue to saute until onions and celery are soft and translucent, about 5 more minutes; remove from hear. Stir in parsley and set aside.

Rub chicken on both sides with oil; season with pepper and salt.

Layer bread, onion mixture, then chicken in a lightly oiled pan.

Pour lemon juice over chicken and roast, uncovered for 1 1/2 hours, or until golden brown and at least 160-165 degrees. Check for doneness the last 15 minutes.

Remove from oven; let stand for 10 minutes before cutting into quarters. To serve, spoon some bread and vegetables onto each plate and top with chicken.

Source:
"Cuisine at Home, October 2004"
Daphne
Keep your mind wide open.
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#15
  Re: Re: Does anyone remember this recipe? by Gourmet_Mom (Here you go![br][br]...)
Thank you!
"Time you enjoy wasting is not wasted time."
Laura
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#16
  Re: Re: Does anyone remember this recipe? by luvnit (Thank you!...)
Oh that is a favorite over here, Laura. Good for you, yum!
Cis
Empress for Life
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#17
  Re: Re: Does anyone remember this recipe? by Gourmet_Mom (Here you go![br][br]...)
This sounds so wonderful!

Noted!!

Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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#18
  Re: Re: Does anyone remember this recipe? by BarbaraS (This sounds so wonde...)
I'm going to look that one up. Don't believe I've ever made it.
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#19
  Re: Re: Does anyone remember this recipe? by Gourmet_Mom (Here you go![br][br]...)
One question, though. Is this a whole or cut-up chicken? Butterflied, even?

Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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#20
  Re: Re: Does anyone remember this recipe? by BarbaraS (One question, though...)
It's butterflied, Barbara. At least that's how I made it.
Daphne
Keep your mind wide open.
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