Lavender And Honey Roasted Chicken Recipes

Steps:

• Combine all ingredients in a non-reactive bowl and stir thoroughly.
• Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
• Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
• [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

Steps:

• Place honey, lavender and vanilla in a double boiler with water in bottom. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes.
• Remove from heat and let stand 10 minutes. Strain while still warm.
• Place in sterilized jars and cap.
• Label and decorate the jar as needed.
• EXTRA GOODNESS TIP:.
• For more infused flavor leave overnight after heating then reheat and strain.

Steps:

• Preheat the oven to 190C, 400F, gas mark 5.
• Combine the lime(lemon), onion and garlic with the butter. Stuff half of this under the skin of the chicken, working carefully under the skin of the breast. Put the remaining flavoured butter inside the bird, with the chopped lovage (celery stalks/leaves) and the lavender flowers. Secure the skin over the neck with a skewer and put the chicken in a roasting tray.
• Combine the olive oil and honey in a pan and heat gently so the honey liquefies. Stir, then pour over the chicken. Season well.
• Roast for 45 minutes per kg plus 20 minutes, basting every 20 minutes or so.
• If the chicken seems to be browning too quickly, cover it with foil half way through cooking. To test whether the chicken is cooked, pierce it with a skewer in the thickest part. If the juices run clear, it is cooked. Leave to stand, covered with foil, for 20 minutes before carving.
• Garnish with lavender and lovage sprigs.
• Carve at the table and serve with the pan juices, green beans and apple & potato purée.

Steps:

• Wash the chicken breasts well, remove the skin and pat dry.
• combine honey, lavender blossoms, and black pepper in a small bowl and set aside.
• Sprinkle the chicken breasts with salt, pepper and lavender blossoms-rub well and place in a baking dish.
• Bake 1 hour 350 degrees.
• The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.