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Post by imec on Jun 7, 2010 19:04:34 GMT
I've made this recipe twice now with great success. It's from the March issue of Saveur (my favorite food magazine). Here it is in its original form as well as my slightly modified version. 1 3 1⁄2-lb. chicken, cut into 8 pieces 1⁄2 cup extra-virgin olive oil 1⁄2 cup fresh rosemary leaves 1⁄4 cup fresh lemon juice 10 cloves garlic, thinly sliced 1 lemon, peel removed, pith and pulp chopped Kosher salt and freshly ground black pepper, to taste 1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour. 2. Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes. SERVES 4 So I used slightly less oil, simply cut the lemons into wedges and added parsley as well as the rosemary. And I roast in a metal pan - never a dish.
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Post by lagatta on Jun 7, 2010 19:42:49 GMT
Yes, the original recipe does call for more oil than needed. Did you use a whole chicken? Perhaps I'm seeing things, but it looks to me as if you've used legs or drumsticks. Remember that this can also be very good with potato wedges, and onion - in which case you wouldn't serve pasta at the same meal.
I'm definitely serving this to my Argentine friend C - she pretty much only likes meat, salad, pasta and bread. No cooked veg, and no hot or exotic spices - just ones that might be used in northern Spain or northern Italy.
I like Saveurs too. No contest after the demise of Gourmet. The latter was becoming a bit faddish at times, but it had wonderful special travel issues - including a memorable Montréal issue that actually didn't say anything stupid. There is also a French Saveurs, though evidently the two are no longer in any sort of editorial partnership, and may not even have the same owners. It is very good as well.
By the way, I'd also use a metal pan, not a pyrex or earthernware dish, for such high-heat roating. I use earthenware for much slower roasting or baking, like a biryani. Even my carbon steel paella pan, which I snapped up for $1 (CDN) at a church bazaar some years back. Cripes, I've used that a lot.
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Post by imec on Jun 8, 2010 0:01:44 GMT
lagatta, in the picture I took, there are two chickens in the pan. I cut them as follows: Drumsticks cut from thighs, thighs cut from carcass in one piece each, wings cut into separate joints (wingette and drumette) and tips reserved for stock, each side of the breast was cut into two pieces onw one of the chickens and three on the other (so the first chicken yielded 4 breast pieces and the second 6), back reserved for stock.
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Post by lagatta on Jun 8, 2010 0:41:01 GMT
Yes, I've done that cut. I just freeze the bits reserved for stock until I have a carcass or enough bits. Recently I'd boned some chicken to do a stir-fry so I threw the bones into the slow cooker with my stewing hen.
But often I can buy good-quality legs or drumsticks for a lower price than a whole chicken, and I prefer dark meat. In particular at La Boucherie du Marché; a lot of the breasts become papillotes and such for the restaurant trade. I also frequent a halal butcher that has very good locally raised chicken; I'd never tell him how often this chicken is swiftly de-halalled with a swig of white wine.
Since that recipe is simple and easy to control, it could easily be multiplied for a workplace or social group. And there is nothing much offensive to the sensibilities of anyone - except vegetarians, and in the meal you showed there was plenty of protein in the non-chicken recipes for them.
I think of this as, while in general friends are an easygoing bunch, often I have to cater to people from the southern tip of South America (Argentines and Chileans), vegetarians, and other people. The South American friends would consider this recipe almost veg as there is no pampas beef or Patagonian lamb...
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Post by imec on Jun 8, 2010 0:53:02 GMT
Hahahahhaa - like in My big Fat Greek Wedding "What you mean he eat no meat? That's OK, I make lamb."
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Post by hwinpp on Jun 8, 2010 4:57:27 GMT
Thanks!
I'll try that but I'll have to improvise as I don't have an oven...
BTW, that's exactly how I cut my chooks too. ;D
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Post by Deleted on Jun 9, 2010 19:55:33 GMT
Upon seeing this and reading the recipe it very much does remind me of a Greek Easter dish we did annually with lamb. Also,we do fish with same ingredients ,on the grill though. Thanks for the recipe. Saveur comes through consistently I find.
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Post by bixaorellana on Jun 10, 2010 0:47:26 GMT
This recipe is a winner, Imec. I think you improved on the original. You know what would be fun to do on the grill? Take branches of rosemary and weave them into two loose mats. Then either use them as-is to contain the fish or meat, or enclose the whole thing in one of these -------->
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Post by joanne28 on Jun 12, 2010 21:21:32 GMT
I'm going to try this out at my "Thank You Party" which is for the people who helped us out so much when DH had emergency surgery for colon cancer, followed up with a side order of pancreatitis.
This will be perfect for my goddaughter's husband who cannot eat onions in any way, shape or form. He gets sicker than a dog. BTW, how is that possible?
I must mention I have an extremely wonderful group of friends who are accustomed to me trying out recipes for the first time on them. I tell them to think of themselves as guinea pigs.
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Post by lagatta on Jun 12, 2010 23:52:22 GMT
Hope DH is ok now! My favourite uncle also had one of those most unwelcome "side orders" - he had radiation therapy for prostate cancer and developed diabetes as a result. (I don't have to draw you all a map of the human anatomy viewed from the perineal area, male version). Oh, he is doing as well as could be expected, but there is nothing like getting a serious chronic disease as part of your therapy... Alas this is very common in hospitals. Iatrogenic diseases...
By the way, this recipe would be perfectly fine for him.
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Post by joanne28 on Jun 13, 2010 15:46:24 GMT
Thank you, Lagatta. My DH is fine now. The cancer was stage 1 so no chemo or radiation is required. He did lose a total of 41 lbs. - 15 lbs in the month or so leading up to surgery and 26 lbs after the surgery, which apparently is par for the course. I've been (not so silently) gnashing my teeth and bemoaning this. Losing 41 lbs would be just about perfect for me. Yes, yes, yes, I know - not the way to do. Whatever!
Back to the chicken recipe - I'll need to at least double it, maybe triple it. Looks like that should be easy.
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Post by lagatta on Jun 13, 2010 16:12:59 GMT
Yes, that recipe would be easy to multiply. I've made something similar - the potato and onion variation, also adding red sweet peppers - for about 20 people. The only variation for a larger group might be that you could use proportionally less oil, but you'll see just from the feel of things.
I'm relieved that your husband is better. Could certainly stand to lose about that, but I'd sooner not have anyone fishing around in my abdomen with surgical knives.
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Post by joanne28 on Jun 27, 2010 21:50:00 GMT
Thanks for the recipe, imec. It was very much enjoyed last night. Naturally, I made far too much food in general & will be eating leftovers for the next two days. This after sending people home with doggy bags.
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Post by imec on Jun 28, 2010 4:21:30 GMT
Oh, so glad it worked out joanne! I'd pull the leftovers off the bone and make chicken salad... (and, of course, make stock with the bones... )
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Post by joanne28 on Jun 28, 2010 13:16:37 GMT
Oh, and I used your muhammara recipe also. That was another big hit.
I love adding new and easy recipes to my repertoire.
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