Perfect Roast Chicken
Serves four
- 1 whole chicken, approximately 4 lbs.
- 1 lemon
- 3 or 4 sprigs of fresh rosemary*
- olive oil
- salt and pepper
Tuck wings under back. Pull out any excess fat from the body cavity. Freeze the neck bone, heart, and gizzard for stock. Soak the chicken if you wish or rinse under cold water and pat dry inside and out.
Preheat the oven to 375 degrees.
Wash the lemon and dry. Poke it with a fork to break the skin about 10 times. Wash the herbs and dry. Place lemon and herbs in body cavity. Rub the entire outside of the bird with a small amount of olive oil, salt and pepper it generously inside and out. Tie the legs together with kitchen twine and place in a roasting pan with a rack. Place in oven, uncovered, and roast undisturbed for one and one-half hours. Drain the liquid from the cavity into the bottom of the roast pan and continue roasting until thoroughly cooked, approximately an additional 15-20 minutes. Test for doneness by making a cut between the thigh and body and pressing lightly. The juice should run clear, not pink tinged.
Remove from oven and let rest 5 minutes before carving.
*If you are not fond of rosemary you may substitute any number of fresh herbs such as sage or tarragon. Whatever you use will permeate the chicken meat along with the lemon.
Ingredients
- 3 lbs. boneless beef short ribs
- Salt & Pepper to taste
- 1/4 cup extra virgin olive oil
- 1 medium yellow onions, chopped
- 4 large garlic cloves, minced
- 2 cups Chianti wine
- 1 (32 oz.) can crushed tomatoes
- 3 cups beef broth
- 2 teaspoons fresh rosemary, chopped
How to make it
- Pat short ribs dry and season with salt and pepper.
- Coat a large, nonstick pan with olive oil.
- Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown.
- Transfer short ribs to a bowl.
- Add onions to pan and cook over medium heat for approximately
- 3 minutes.
- Once onions are translucent, add garlic and cook for
- 1 minute; do not brown.
- Add Chianti, rosemary, beef broth and
- tomatoes to the pan one at a time, allowing liquid to partially
- evaporate before each addition (about 2 minutes).
- Return short ribs to pan, including any juices that might have
- accumulated in the bowl.
- Cover and let simmer for 3 hours on low heat to complete the braising process.
- Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes.
- Return short ribs to pan and heat thoroughly.
