One of the first things I ever learned to cook on my own (post college quesadillas) was roast chicken. It’s actually crazy easy, given that all you really need to do is to just salt the chicken, put it in a pan and put it in a hot oven for an hour or so.
My brilliant inspiration, or at least I thought so at the time, and I still think it produces a terrific result, was to chop up some seedless grapes and use them to stuff the chicken.
The juice from the grapes bastes the chicken on the inside. The addition of onions, lemon, and rosemary provide aromatics for the chicken.
When done, the cooked grapes, along with the onions and lemon act almost like chutney, when eaten with the chicken.
Roast Chicken with Grapes Recipe
Ingredients
- 1 roasting chicken, about 4 to 5 pounds
- 1 lemon, cut into thin wedges
- Salt and pepper to taste
- 1 onion, peeled, cut into eight wedges
- 1 large bunch of seedless grapes (about 3 cups total)
- A few sprigs of fresh rosemary, thyme, sage, and/or tarragon
- 2 cups of white wine (can substitute chicken stock)
- Olive oil
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