I guess I have chicken on the brain, maybe because it's the weekend. Here is a recipe for my "Sunday Chicken":
MEYER LEMON ROAST CHICKEN
A meat thermometer is helpful here.
- 1 whole fryer
- 2 Meyer lemons
- 2-4 cloves garlic, crushed
- 1 tablespoon unsalted butter, softened
- rock salt and fresh ground pepper. (I like to use pink or white Hawaiian salt, but coarse French sea salt works too)
Wash chicken in cold water and pat dry. Salt cavity liberally and place chicken in roasting pan.
Cut lemons in half. Squeeze 1 1/2 lemons into and over chicken, stuff squeezed lemons into cavity. Cut remaining half lemon into 6 slices.
Combine crushed garlic and butter, and, using your fingers, rub under skin of chicken all over the breast. Place lemon slices under skin (3 per breast). Salt the outside of the chicken with rock salt and pepper.
If you like, truss the chicken. I simply tie the drumsticks together with string and tuck the wings under the bird.
Roast at 375 degrees for 10 mins then reduce to 325 degrees and cook until meat thermometer registers 185 degrees. (About an hour.) Remove from oven, tent chicken loosely with foil and let sit 10-15 minutes before carving.
CITYMAMA'S LEFTOVER ROAST CHICKEN SALAD
I love to make chicken salad with the leftovers (if there are any). Cut everything into similar-sized chunks (except the onion which can be diced).
Place the following into a large bowl:
- 2 cups leftover chicken, cut into chunks
- 1/2 tart apple, peeled and cut into chunks
- 1 stalk of celery, chopped
- a handful of grapes (any kind), halved
- 1/4 of a sweet onion, diced
- a generous handful of salted cashews
- a handful of finely chopped parsley (any kind)
Add enough mayonnaise or plain Greek yogurt (or combination) so that all the ingredients bind together. Salt and pepper to taste.
Serve on toasted cinnamon raisin bread or on a bed of butter lettuce leaves.