This will become a new favorite at our house!
We enjoyed a new great new sauce last night and a new way to fix chicken. (no photos – I had no idea how great it would be.) The chicken was a golden brown, and the sauce was flavorful with a touch of freshness.
Here’s the how to instructions. Please note, when cooking meat, I rarely measure ingredients, so feel free to play with the quantities.
Wash chicken cavity and sprinkle with salt and Herbes de Provence. Then stuff the bird to capacity with fresh rosemary and parsley.
Place the chicken in a roaster pan. (I use one of those old blue-flecked ones.)
Dot the chicken with a small amount of butter.
- 1 Cup of brown stock
- about 2 teaspoons butter
- about ¼ Cup red wine
Spoon a small amount over the chicken now and again every 30 – 45 minutes until chicken is done..
Cover the roaster pan and bake in a 350° oven.
When the chicken is cooked to your satisfaction, remove from the pan and let sit for at least 10 minutes before carving.
Mix any left over liquid with the drippings in the pan along with the juice from 1 lemon. (You could thicken this for a more traditional style gravy.) We just heated it and served it over potatoes and the meat.
What yummy flavors!