I occasionally Cook so I'm quite familiar with the things that I have in my kitchen. MOM says that I do the best Buffalo sauce wing while my Raspberry Vinaigrette Dressing recipe is becoming a favorite at family gatherings. Recently experience with Marinades using what I have in my pantry and I am about to refine what I consider the best marinade for chicken. Now, who says cooking is boring, huh??
Culinary experiments were a normal thing in our home. My mom encouraged us to nourish our love for good food and was by it that I knew my way through the kitchen. She was my teacher and I learned a lot from it. One of the best lessons I've learned from my mother was that nothing is better than the magic of homemade food. Certain it is, is one thing that I always ask her when visiting the city.
Among us, brothers, my sister inherited the women of our family's culinary talents. If you have a dish in mind, automatically accepted is that take care of the planning while she makes the execution.
I give credit to my love for good food at the culinary skills specimens of the women in my family. They have taught me to eat healthy and learn to cook in order to survive. Eat a healthy, balanced diet provides nutrients to your body and significantly reduces the risk of developing a variety of chronic diseases. This goes without saying to have control over what they eat will contribute to achieving and maintaining a healthy weight which in turn results in a happier place and a happy you in general.
So ditch the fast-foods and rediscover their love for home cooked meals. Not only you benefit yourself economically but also health issues.
Here is an easy recipe that I discovered my healthy and delicious recipes. Enjoy!
Ingredients:
1 (6 pound) whole roasting chicken
1 medium fennel stalks with bulb
12 sprigs of thyme, divided
8 cloves of garlic, crushed and divided
4 lemon wedges
1 (3-inch) cinnamon stick, broken in half
1 whole clove
1 tablespoon olive oil
1 teaspoon black pepper, divided
3/4 teaspoon salt, divided
1 onion, sliced vertically
2 Cups red wine
1 cup chicken broth low sodium
2 strips orange peel
1 anise star
1/2 cup chopped dried apricots
1 tablespoon butter
Preparation:
1. Preheat the oven to 450.
2. Discard the giblets and the neck of the chicken. Adjust hard outer leaves of fennel; hairs feathery fronds to measure 2 tablespoons. Remove and discard the stems. Cut bulb into quarters. Place the fourth 1 fennel, 6 sprigs of thyme, 4 cloves of garlic, lemon wedges, cinnamon 1/2 and whole cloves into the cavity of the body. Combine leaves of fennel oil, 3/4 teaspoon pepper and 1/2 teaspoon salt. From the neck cavity, loosen the skin of the breast and thighs. Rub the mixture of salt beneath the skin. Lift ends of the wings and on the back; Put under chicken. Tie the legs together with twine. Place the chicken on the rack of a broiler pan. Arrange remaining 4 cloves of garlic, quarters remaining fennel and onion in the bottom of roasting pan; Place the grill with chicken in bread. Bake at 450 for 20 minutes.
3. Reduce the oven temperature to 375.
4. Add the remaining 6 sprigs of thyme, is half stick of cinnamon, wine, broth, orange peel and star anise to the bottom of the Pan; Baste the chicken. Bake at 375 for 40 minutes; Baste the chicken. Bake 10 minutes more or until to the inserted a thermometer into fleshy part of the thigh registers 165. Remove from oven; Let stand for 20 minutes.
5. Place a plastic bag inside a 2-cup glass measure. Pour fat into bag; Let stand 5 minutes (fat will rise). Seal bag; cut 1 bottom of the bag. Drain drippings in roasting pan, stopping before fat layer reaches opening; Discard the fat. Cook over medium, scraping of pan to loosen the Golden bits, until reduced to 1 1/4 cups. Remove from heat and add the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, apricots and butter. Serve the sauce with chicken; Discard the skin before serving.
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