Beekmans Lavender Rosemary Chicken Recipes

Steps:

• Pre-heat oven at 325°F.
• Combine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice and olive oil in a mixing bowl.
• Warm slightly if needed to blend.
• Gently pound the chicken breasts into a consistent thickness, approximately 1/4 inch.
• Place marinade and pounded chicken in Ziploc bag.
• Refrigerate for 2-4 hours.
• After the chicken has sufficiently marinated, remove from bag and lay skinned side down on flat surface.
• Salt and pepper and cover with a layer of ricotta cheese
• Place 1-2 oz of thinly sliced pancetta over the ricotta cheese
• Tightly roll the chicken breast.
• Bake covered in the oven for 25 minutes at 325°F.

Steps:

• For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
• Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
• Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
• Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.

Steps:

• Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
• Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.