LAVENDER LEMON CHICKEN
Gorgeous roasted chicken in an amazing lemon butter sauce seasoned with thyme and lavender. Sure to 'wow' and delight your friends and family. Plain white or aromatic rice would make a wonderul side sure to showcase the delicious sauce. Bread, salad and a nice white wine would make this meal complete and rival a meal from any five star restaurant. From "Gabriella's Gastronomy" section of Splendid Palate. The recipe is copyrighted by the Splendid Palate 2002.
Provided by Mamas Kitchen Hope
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
- Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
- Preheat oven to 400°F.
- Rinse chicken and pat dry.
- Slice herb butter and reserve 2 tablespoons for sauce.
- Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
- Truss chicken. Place the chicken in a flameproof roasting pan.
- Slice the onion into large pieces and scatter around the chicken.
- Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
- It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
- Lift chicken and tilt, emptying any juices from cavity into roasting pan.
- Remove the chicken to a platter, cover loosely with foil.
- Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
- Strain the mixture into cup with pan juices.
- Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
- When butter has completely melted add flour and whisk until smooth.
- Serve sauce with chicken.
Nutrition Facts : Calories 1210.4, Fat 91.8, SaturatedFat 34.3, Cholesterol 402.4, Sodium 1106.8, Carbohydrate 5.6, Fiber 0.6, Sugar 1.3, Protein 86
LAVANDA'S FRIED CHICKEN
My family's favorite fried chicken.
Provided by LaVanda
Categories Fried Chicken
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Rinse chicken pieces in cold water and pat dry with paper towels.
- Mix the corn flakes, garlic salt, pepper and paprika in a shallow dish. Dip the chicken pieces in the egg then roll in the corn flakes mixture.
- Heat oil in a non-stick skillet to 350 degrees F (175 degrees C).
- Place chicken pieces in the hot skillet and cook until internal temperature of the leg reaches 165 degrees F (74 degrees C) and the juices run clear.
Nutrition Facts : Calories 1419 calories, Carbohydrate 10 g, Cholesterol 241.5 mg, Fat 130.1 g, Fiber 0.4 g, Protein 52.7 g, SaturatedFat 23.5 g, Sodium 376.3 mg, Sugar 1.3 g
LAVANDA'S FRIED CHICKEN
My family's favorite fried chicken.
Provided by LaVanda
Categories Fried Chicken
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Rinse chicken pieces in cold water and pat dry with paper towels.
- Mix the corn flakes, garlic salt, pepper and paprika in a shallow dish. Dip the chicken pieces in the egg then roll in the corn flakes mixture.
- Heat oil in a non-stick skillet to 350 degrees F (175 degrees C).
- Place chicken pieces in the hot skillet and cook until internal temperature of the leg reaches 165 degrees F (74 degrees C) and the juices run clear.
Nutrition Facts : Calories 1419 calories, Carbohydrate 10 g, Cholesterol 241.5 mg, Fat 130.1 g, Fiber 0.4 g, Protein 52.7 g, SaturatedFat 23.5 g, Sodium 376.3 mg, Sugar 1.3 g
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