3 Baking potatoes
2T Butter or margarine
2oz Cream cheese
2T dried or fresh Chives
Freshly ground salt & pepper
Shredded Cheddar cheese
Preheat oven to 450 degrees.
Wash & dry potatoes. Pierce potatoes all over with knife. Place in microwave on paper towel. Cook on high for 11 - 15 minutes. Remove from oven & allow to cool long enough to be able to handle them.
With a sharp knife, cut an oval shape in the top of each potato. Remove the oval & place in a glass bowl after removing the skin. Spoon out the inside of each potato, being careful not to get to close to the outside of the potato, & place in same bowl.
Add the butter, cream cheese, chives & salt & pepper to taste. Mix well.
Spoon mixture back into potato shells, dividing evenly between the potatoes. Top with shredded Cheddar cheese & place in baking dish.
Bake at 450 degrees for approximately 15 - 20 minutes, or until heated through.
Sunday, January 17, 2010
Gina's Perfect Roast Chicken with Gravy
This is a recipe I made tonight. It was wonderful!! Even my 9 year old loved it! I was lazy & used dried herbs, so I can imagine how awesome it would be with fresh ones. The sauce is not meant to be a thick gravy. It reminds me of the au jus that is served with roast beef. It is very dark & flavorful!! I didn't strain the gravy but picked out the large pieces of onion instead. The chicken is moist & practically falls apart. I used an 8 inch skillet for a 5 pound chicken & it just fit.
Gina's Perfect Roast Chicken with Gravy
Ingredients
Herb Butter:
4 tablespoons unsalted butter, softened
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped sage leaves
1 teaspoon freshly chopped rosemary leaves
Salt and freshly ground black pepper
1 medium onion, peeled and sliced 1/2-inch thick
1 (5-pound) roasting chicken, rinsed, dried and giblets removed
2 lemon slices
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped
3 large cloves garlic, peeled and smashed
Herb Butter
1/4 cup white wine
1 cup chicken broth
Directions
For the herb butter:
In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.
Preheat oven to 475 degrees F.
Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching.
Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.
Using your hands, gently separate the skin from the meat of the breast. Evenly spread the herb butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices.
Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F.
Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.
Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm.
Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.
This recipe comes from Down Home with the Neelys on The Food Network.
Gina's Perfect Roast Chicken with Gravy
Ingredients
Herb Butter:
4 tablespoons unsalted butter, softened
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped sage leaves
1 teaspoon freshly chopped rosemary leaves
Salt and freshly ground black pepper
1 medium onion, peeled and sliced 1/2-inch thick
1 (5-pound) roasting chicken, rinsed, dried and giblets removed
2 lemon slices
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped
3 large cloves garlic, peeled and smashed
Herb Butter
1/4 cup white wine
1 cup chicken broth
Directions
For the herb butter:
In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.
Preheat oven to 475 degrees F.
Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching.
Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.
Using your hands, gently separate the skin from the meat of the breast. Evenly spread the herb butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices.
Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F.
Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.
Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm.
Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.
This recipe comes from Down Home with the Neelys on The Food Network.
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