Scarborough Fair Roast Chicken Recipes

Steps:

• 1. Preheat oven to 350 degrees. Pull out a 9x13 baking pan. You can roast the chicken on a rack or straight in the pan. Either way works fine. Chef's choice.
• 2. In a small bowl, mix the sage, rosemary, thyme, and parsley. Add the salt and pepper. Mix well. Measure out 2 tsp. of spice mixture into another small bowl. (You should have 2 small bowls of spice mixture.)
• 3. Take one of the small bowls of spices and cream in the 2 T butter with a fork. Blend well.
• 4. Peel and slice the garlic. Slice the lemon in half and set aside.
• 5. Prep the chicken. Remove the extras, the liver, heart and gizzards. Trim off the extra fat pieces near the bottom. Place the chicken in the pan. Now, loosen the skin over the breasts and legs. You can slide your fingers in under the skin or use a wooden spoon.
• 6. Place half of the sliced garlic in the cavity of the chicken. Slide the rest of the sliced garlic under the chicken skin, spreading it over the breasts and legs.
• 7. Using your fingers, spread the herb/butter under the skin. You can use a spoon or knife, but be careful not to puncture the skin.
• 8. Squeeze half of the lemon over the chicken. Squeeze the other half into the cavity of the chicken. Put 1 tsp. of the spice mixture into the chicken cavity. Tuck the used lemon halves into the chicken cavity. Sprinkle the remaining spice mixture over the chicken.
• 9. Place the chicken in the preheated oven. Roast for 1 &1/2 to 2 hours. Check the chicken at 90 minutes to see if it is done. If the chicken isn't done, put it back in the oven for another 30 minutes.If the leg joints move loosely, that's a good sign. Or you can use a meat thermometer. The chicken should register 165 degrees. Let the chicken rest for ten minutes. Enjoy!
• 10. Notes: I usually buy fryers, not roasters. When I prep a chicken, I remove the wrapper, then rinse the chicken off with water and pat it dry with a paper towel. You can cook the chicken liver, heart and gizzards if you like. Fresh lemon juice is the best. Reconstituted will work but fresh is best.

Steps:

• Brown chicken and garlic in a small amount oil in a large frying pan.
• Sprinkle herbs, onion salt and pepper on top of chicken.
• Pour wine over chicken and herbs.
• Wash and cut lemon in half.
• Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
• Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
• Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

Steps:

• Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
• Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
• Generously salt and pepper the chicken, inside and out.
• Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.
• Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
• Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.
• Roast the chicken for about 45 minutes, or until chicken is nicely browned.
• When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.
• Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.
• Before serving, remove the herb stuffing from inside the bird, discard.
• Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
• Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
• Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 459
• Protein: 34g
• Carbohydrates: 76g
• Fat: 5g
• Cholesterol: 75mg
• Sodium: 54mg
• Fiber: 4g

Steps:

• Pre-heat oven to 190C/375F/gas mark 5.
• Grease a large baking dish or tray about 12" by 8" in size.
• Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
• Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
• Add the bacon and onion mixture to the soaked bread and mix well.
• Add the rest of the ingredients - continue to mix them together thoroughly.
• Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
• Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
• Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
• Also great for picnics, brunch or breakfast.

Steps:

• Combine Parmesan cheese, flour, paprika, salt, and pepper.
• Mix egg and milk.
• Dip chicken in egg mixture, then coat with cheese mixture.
• Place in 11 3/4 x 7 1/2 inch baking dish.
• Pour butter over chicken; bake at 350 degrees for 1 hour.

Steps:

• In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. , Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Steps:

• To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
• Remove skin, salt and pepper each piece.
• Place in a large bowl.
• Add 2 cups buttermilk to tenderize for about an hour.
• In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
• Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
• Remove from pan and set aside.
• Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
• Remove and repeat with the remaining chicken.
• Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
• Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
• Let this cook for 5 minutes to burn off the alcohol.
• Add onion mixture, parsley, sage, rosemary.
• Stir in cream cheese.
• Dissolve flour in 1/4 cup of water; add to the sauce.
• Cook until just slightly thickened.
• Adjust salt and pepper to taste.
• Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
• Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
• It makes an amazing sauce to serve over rice.
• **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.