In an attempt to learn to make videos and use them to teach more about my cooking than simply blogging about them can do, I decided that I would start with chicken. Why not? This is the first installment of three videos showing what you can do with a simple roasting chicken. To start, I am going to walk you through my famous (in the family at least) Lemon-Rosemary Chicken. This is a very simple recipe with some delicious results. I hope you enjoy laughing at me as much as I did. And man, after seeing myself on tape, I realize that I really need to lose some weight (no need to comment about it! – focus on the bird’s big thighs, not mine!). Sadly, we couldn’t figure out the editing tool, so you get the whole damn 10+ minutes of it. I recommend letting it load before watching it.
Back-story: I had bribed my oldest son into filming for me, in exchange for making this dish. He loves it THAT much. But then, my spouse decided that he and the younger ones were going to go to the dog park and then the kid park, so son number one bailed on me. Then I got mad and his dad made him come back and help me. After lying on his bed crying, he finally decided that it was better to help me than get in more trouble with his dad. I guess I should be thankful that dad, at least, has that kind of leverage – LOL!
Anyway, he did a couple of practice runs to make sure he had the right angle (something that I should have done myself, as you will see later on in the video) and instructed me to “be more enthusiastic!”, plus he kept messing with my hair. As the day went along, my hair looked the worse for wear. Anyway, so off we went. He complained that I talked too long and that it hurt his arm to hold the camera that long. I had a tripod, but he felt it was “impeding his creativity.” Then my spouse came back just before the half-way point and took him along for the kid-park part of the day… and I was left without a cameraman. My work as cook and cameraman leaves a lot to be desired. In the midst of trying to film myself, the crew all came home and vigorously rang the doorbell, having left dad with the keys to unload the car by himself. Then later, one of the kids yells out something in the middle of me talking. I had to laugh. That is really closer to what my life is like anyway.
Besides, I think this just might be the video that my oldest sister was looking for.
One large roasting chicken, rinsed and patted dry
1 onion, halved and sliced
3-4 springs of fresh rosemary
2-3 T. softened salted butter
2 tsp. chives, chopped
salt and pepper
Preheat oven to 400 degrees. In a large skillet, add 2-3 T. olive oil to cover the bottom. Arrange the onions to cover the bottom of skillet. Cut half-way through one of the lemons and place the sprigs of rosemary into the cut. Stuff this lemon into the cavity of the chicken. Loosen the skin over the breast to create a cavity. Add the chives into the butter and then divide evenly in two parts and stuff under the skin on the breast. Cut the ends off the other lemon and slice into rounds and stuff them under the skin on top of the butter. Rub the skin with olive oil and salt and pepper. Tuck the wing tips under the bird and truss the legs if you desire. Place the skillet into the oven and set timer for 45 minutes (half-way point). Check the bird and move the onions around a bit. Put back into the oven for 30 minutes and check the internal temperature to see if it is at 165. Put back in for 15 minutes if needed. Remove from the oven when it reaches 165 and remove to a board to rest for 10 minutes before cutting. Reserve the onions in the pan and either reduce for a more concentrated sauce or add to it to create a gravy.