Lemon Rosemary Roasted Chicken

There’s just something special about roasted chicken. Who doesn’t love it. Taste great fresh out of the oven… and great for leftover and transforming it for sandwiches, chicken pot pies and the bones can be ekpt to make stock… One of my fav is as follows:

If time permits, brine the chicken 24h in advance….

Marinade:

Olive oil

Fresh Rosemary

Finely chopped garlic

Garlic powder

One whole lemon zested/grated

Lemon Juice from your lemon

Directions:

Once the chicken is brined or not… salt and pepper the whole chicken generously and then apply the marinate. Stuff the chicken with the remaining lemon(s) and one onion (halved) as well as a few sprigs of rosemary.

Roast chicken at 350-375 for approx 1.5h to 2h. Midway through the cooking use some of that leftover marinade to baste the chicken. 10 mins prior to finishing add more of the remaining marinade or…. rub some butter on the skin to crisp it up even further.

Some variations, you can rub some butter under the skin prior to throwing it in the oven.

If you’d like, cut up some potatoes, onions, carrots as a bed for your chicken, toss some of the marinade on those vegetables. Ideal if you are looking for a one oven pot wonder….

Once the chicken is roasted and done, you certainly can take the dripping to make a nice white wine cream sauce with the drippings.

Enjoy!

Cooking tip of the week — zest that protein

meat, poultry, or seafood…. regardless of what the recipe says I like using the put zest in my marinades… it provides that extra note that bring the dish forward.

Classic example, pan seared salmon recipe, my friend Mike and I do it all the time and its down to a science.

Take your salmon, drizzle olive oil, salt, pepper, garlic powder, lemon zest and HP (Herbes de Provence) and lastly lemon juice. Let marinate for a few hours…

Pan sear both sides on high heat (1-2 mins per side depending on thickness) then finish in over or reduce heat to let it cook through (another 1-3 mins per side depending on thickness) add butter to finish and another squeeze of lemon juice to finish when platting.

 

Deep Fried Corn Tempura – Simple and Delicious

Am feeling for Japanese Pub Food. A while back when I was in NYC after eating at Sushi Yasuda… we were still hungry so we headed to a nearby Isakaya and had corn tempura to snack on with our drinks…

It was so good and simple… I liked it so much I asked the great folks at Imadake to make it for my birthday and they did!!!

I was able to replicate it somewhat and some peeps had a chance to try it a house party I hosted a while back….

Here we go!
– Tempura Mix (Egg + Flour + Cornstarch)
– Frozen Corn
– Sea Salt
– Cold Club Soda
– Oil @ 400 degrees

Make your tempura batter with cold club soda and make sure that batter is sitting on top of a big bowl of ice. The colder the better.

Once your batter is done thrown in your frozen corn kernel… you will notice that it will almost form like a giant frozen rice krispie square…

When the oil is ready thrown in the frozen corn tempura mix in the fryer – size it to the size of a tennis ball or so.

Once its golden brown – takes about 5-6 minutes – take it out and place it on paper towel to remove excess oil. While it is hot, sprinkle sea salt…

And Voila – Corn Tempura!

It should look like this in the end: