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Easter Recipes > Easter Main Dishes
Chicken Ala Spring
This bounteous roast chicken is just right for any Sunday as well as a
traditional Passover main course.
Ingredients:
3 tablespoons cooking oil (kosher for Passover)
2 cloves garlic, minced
1 tablespoon finely shredded lemon peel
6 to 8 fresh sorrel leaves (optional)
1 lemon, cut into wedges
1 3 to 3-1/2-pound whole broiler-fryer chicken
2/3 cup reduced-sodium chicken broth
1-1/2 teaspoon potato starch (or cornstarch, if not observing
Passover)
1 tablespoon lemon juice
Salt and pepper
2 tablespoons coarsely shredded fresh sorrel or spinach leaves
Red Russian kale or other kale variety (optional)
Chamomile flowers or other edible flowers (optional)
Directions:
In a small saucepan cook and stir oil and garlic over low heat for 2
minutes. Remove from heat. Stir in lemon peel; set oil mixture aside.
Place sorrel leaves, if using and lemon wedges in the cavity of the
bird. Tie legs to tail. Twist wing tips under back. Loosen and lift
skin above breast. Brush a little of the garlic-oil mixture under the
breath skin: skewer neck skin to back. Brush a little more of the oil
mixture over the skin of the bird. Cover and chill remaining oil
mixture. Cover chicken; let stand at room temperature 30 minutes, or
refrigerate up to 24 hours.
Preheat oven to 375 degrees F. Uncover Chicken; place, breast side up,
on a rack in a shallow pan. If desired, insert a meat thermometer into
center of an inside thigh muscle. Do not allow thermometer tip to
touch bone. Roast, uncovered, for 1 to 1-1/4 hours or until drumsticks
move easily in their sockets, chicken is no longer pink, and meat
thermometer registers 180 degrees F. Baste with remaining oil mixture
about halfway through cooking time. Remove sorrel leaves, if using,
and lemon wedges from cavity. Cover chicken loosely with foil; let
stand 10 minutes.
Meanwhile, pour juices and browned bits from roasting pan into a small
glass measure. Skim off and discard fat, reserving pan juices (1 to 2
tablespoons total). In a small saucepan gradually stir chicken broth
into potato starch or cornstarch. Add pan juices. Cook and stir over
medium heat until slightly thickened and bubbly. Stir in lemon juice,
Season to taste with salt and pepper. Transfer chicken to a serving
platter. Pour sauce into a bowl; top with shredded sorrel or spinach.
Top chicken with kale and chamomile flowers (or other edible flowers),
if desired.
Makes 6 servings.
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