Friday, April 30, 2010
Roast Chicken with Fresh Herbs
Montreal, like Paris, is known for its' "terrasse" culture. On the first relatively warm and sunny day, we can be spotted sipping coffee or eating " alfresco" on St. Denis or any other street in this beautiful city. This was not the case recently, when fooled by mother nature, an easterly cold spell brought in a snow storm covering all signs of spring. So maybe this explains the need for a hot comforting meal, and of course this next recipe. A golden roast chicken with roast potatoes and carrots coming out of the oven surely fits the bill. The secret to its rich flavors is to separate the skin from the breast and thighs; and then insert fresh herbs of your choice. As you can see from the photos, I use rosemary, sage and thyme. Stuffing the cavity of the chicken with a mirepoix; will also enhance the flavor and give you a moist bird. Season with salt, pepper and drizzle with olive oil. I cover the roasting pan for the first part of the cooking process, about one hour. The vegetables are added; and with the lid on, allow the vegetables to cook for about another half hour. Then remove the lid to allow the bird to become golden brown.