Sleazy Weasel (belette) wrote in domestigeeks,
Sleazy Weasel


I made oven-roasted rosemary chicken for dinner today. Lupinfancier and GMonkey may ignore the rest of this post.

To make, one takes a butchered chicken (I got mine at the supermarket like a 'normal' person, I didn't kill any roosters), stuffs a sprig of rosemary up its butt in the body cavity, pours a tablespoon or two of melted butter over the bird, and pops it in a 375(F.) degree oven for 15 minutes. During the fifteen minutes, quarter some onions and smallish golden potatoes, and cut up some carrots, and add them to the pan when the fifteen minutes are up. Sprinkle with more rosemary, or different spices if one prefers, and perhaps a drizzle of olive oil, then pour in a cup of wine. Bake for another hour and a quarter or until meat reaches 180 degrees(F.).

Now, being a dumbass, or possibly having an oven that lies about its temperature, I accidentally didn't finish cooking the chicken until half an hour before I had to leave for work, so I didn't follow the last step, which is to make the drippings into gravy, first skimming off as much of the fat as possible (I need a fat-skimming measuring cup), then stirring in a flour/cold water slurry and boiling until thickened, and seasoning with a touch of salt and pepper.

I'm a big fan of those Yukon Gold potatoes- they have nice thin skins so no one else minds when I leave them on (I prefer not to peel potatoes whenever possible), and they have a nice, buttery flavour, even without butter. Also, the smell of cooking onions is one of the most delicious things ever.
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