Monday, February 6, 2023
booked.net

No products in the cart.

  • About
    • Contributors
    • Disclaimers
    • Terms & Conditions
    • Giving back
    • Mission Statement
    • Past Issues
    • Where to Find
    • Call us at 613-935-3763
  • Advertise With Us!
 
 
  • Home
  • News
  • Opinions
  • Lifestyle
  • Events
  • Columnists
  • Videos
No Result
View All Result
No Result
View All Result

From my pantry – Roast Chicken Supper

Sharyn Thompson by Sharyn Thompson
December 7, 2014
in Leisure & Lifestyle
Reading Time: 20 mins read
5
SHARES
26
VIEWS


I can’t take the credit for this absolutely delicious roast chicken supper. I saw how to do this on an America’s Test Kitchen show recently on PBS TV. It looked so good, I made it the very next day with amazing results. You have to try this! I used one of Sharyn’s Pantry locally raised beautiful free-range chickens. This is win win: you support a local farmer and get the very best chicken available. I had the fresh herbs in my herb garden, if you don’t have this, use dried herbs and you know we carry these!

064 INGREDIENTS:

  • 1- 4 lb. whole chicken ( I used a 4- 1/4 lb. chicken)
  • 4 tbsp. melted butter with
  • 1 tbsp. chopped fresh thyme amd
  • 1 tbsp. chopped fresh sage with a little Kosher salt and pepper. This is to be brushed over all of the chicken.
  • 2 tbsp. butter and 1 tbsp. olive oil
  • 2 onions, chopped
  • 2 ribs of celery, diced

  • 1/2 tsp. Kosher salt and pepper
  • 1 Italian loaf of bread (I used 4 large homemade buns larger than a hamburger bun in size.) Cut this into crouton sized cubes.
  • 1 tbsp. chopped fresh sage
  • 1 tbsp. fresh thyme minced
  • 3 tbsp. summer savory (We carry this hard to find locally grown herb.)

METHOD:

068

Rinse the chicken in cold water and pat dry with paper towels. -Melt the 4 tbsp. of butter and add to that the chopped tbsp. of fresh thyme and sage. Sprinkle the chicken liberally with Kosher salt and peppper to season nicely. -In a very large cast iron skillet or stainless steel frying pan (12″ size), melt the 2 tbsp. butter and the oil over MED heat. Saute the chopped onions and celery until they are translucent and softened. Season this with the 1/2 tsp. Kosher salt and pepper. -Lay the chicken over the sauteed onions and celery. -Now, around the chicken, place all of the cubed croutons you cut from the bread. Mound them up as high as you can, everywhere they will fit. -Roast the chicken, uncovered, in a pre-heated 375 degree F. oven. A 4 lb. chicken will take 1 hour. My 4- 1/4 lb. chicken roasted for 1 hour and 15 minutes. Remove the skillet with the chicken and tent this with aluminum foil. Allow this to sit, undisturbed for 10 minutes. The chicken skin is crispy and the meat is very moist and flavourful. Absolutely delicious!!!! -Lift the roasted chicken from the skillet. Place it on a plate to carve up. Toss all of the baked croutons in with the celery and onion. All of the pan juices will mix in with the croutons to give you the very best stuffing ever! ENJOY!!!later on in the week.

You might also like

The road to gun ownership

Get Out vs Us vs NOPE – Jordan Peele Movie War

Top 5 Pixar Movies of All Time

Author

  • Sharyn Thompson
    Sharyn Thompson

    Scrumptious homestyle recipes from the owner of Sharyn's Pantry...

    View all posts

Next Post

A definition of perfectly organized people

 
 
 
 
 
 
 
 
 
 
 
Facebook Twitter Instagram Youtube TikTok
Don't miss anything!

Get notified of all our new news by ringing the bell at the bottom left corner!

Content Safety

HERO

theseeker.ca

Trustworthy

Approved by Sur.ly

2022
The Seeker Newspaper is located at 327 Second Street E., Cornwall, ON K6H 1Y8 -- All rights reserved
The Seeker does not accept responsibility for errors, misprints or inaccuracies published within. The opinions and statements of our columnists are not to be presumed as the statements and opinions of The Seeker, and should not substitute professional or medical advice.
ISSN 2562-1750 (Print)

ISSN 2562-1769 (Online)
No Result
View All Result
  • Home
  • News
  • Opinions
  • Lifestyle
  • Events
  • Columnists
  • Videos

© 2023 JNews - Premium WordPress news & magazine theme by Jegtheme.

This website uses cookies. By continuing to use this website you are giving consent to cookies being used. Visit our Privacy and Cookie Policy.