Rosemary Lemon Chicken

Rosemary Lemon Chicken is my husband's favorite dish. He would argue with that statement, but I know it is true, because it is what he asks me to make it more than any other recipe. In fact, he would like me to bake a chicken at least once a week and sometimes, I do.

There are so many good reasons to do so .... delicious, tender chicken the first night, chicken sandwiches the next day, chicken enchiladas for dinner the next night, and chicken soup or chicken stock, for a savory and complete end to the bird.

Homemade oven-roasted chicken will always beat the store-bought Costco or Safeway version in tenderness and taste. In addition, you know there will be no MSG or other preservatives and chemicals. I make sure to use only organic - free range chickens whenever possible. It costs a little more, but definitely worth it.

Oven-roasted chicken is a very easy dish to make, as well. In fact, once you put it in the oven, set the timer and pretty much forget about it.

Rosemary Lemon Chicken
1 Small Young Frying Chicken (approx. 5 lbs)
2 Lemons
1 Medium Yellow Onion
3 large Sprigs Rosemary, leaves removed and finely chopped
2 TBS Butter
1 Large Head Garlic
Salt
Pepper
Preheat oven to 425 degrees.

Remove all giblets and anything else from the inside of the chicken. Rinse with water. Place on baking sheet. Pat dry. Liberally salt and pepper outside of bird, including the inside of the cavity. Lift up skin on breast from near the cavity, separating skin from the muscle and making two small pockets. Add a pinch or two of salt and pepper in this area too.

Roughly chop onion into large chunks. Cut Garlic head in half horizontally, leaving skin on. Chop one lemon into large chunks. Squeeze lemon juice from the lemon over the bird. Stuff lemon peels/pulp chunks, with onions and bottom half of head of garlic (skin still on), into the bird.

Take second lemon and cut in half between ends with stems. Zest 1/2 of the lemon. Slice the other half into attractive slices, about 1/4 inch thick. Set aside. Take top half of garlic head and peel the cloves. Run through a garlic press and mix with lemon zest. Remove leaves from the rosemary stem. Finely chop about half of the rosemary and mix with the lemon zest/garlic and 2 TBS butter.

Rub lemon zest/rosemary/garlic/butter mixture inside breast pockets and on top and sides of chicken. Toss remaining rosemary leaves on top and around chicken. Some people dress the bird by tying the legs together with kitchen string and tucking the wings under. I never do and the chicken turns out fine. But I will leave that up to you.

Place stuffed bird, breast side up, in medium-sized cast iron dutch oven, with lid off. Garnish top with reserved lemon slices. Pour in 1 box of chicken stock. Place pot in preheated oven. Immediately reduce oven temperature to 375 degrees. Set timer for 1 hour, 45 minutes and bake. Remove chicken from pan and let rest on a serving platter for 15 minutes and serve. Any remaining juices may be strained and used to make a light sauce, by reducing with 1/2 cup of white wine.
Enjoy!

Decadent New Year's Eve Dinner (Part Two): Filet Mignon, Pupu-Style with Baked Garlic and Gorgonzola Sauce

I served this Pupu (Appetizer) on New Year's Eve 2009 for a special treat for my family and friends, Tom and Holly, who were joining us. I had already pre-prepared my entree, Seafood Gratin, and it was ready to go in the oven. So, I could get started on the Filet Mignon Pupu.

Serving a filet as a Pupu is a more economical great way to give everyone a taste of a great cut of meat, with delicious flavor. Count on about 1 filet for every two people. This recipe can also be used to serve Filet Mignon as an entree. My husband and guests swooned over this recipe. Definitely a keeper.

Filet Mignon Pupu-Style with Baked Garlic & Gorgonzola Sauce

Serves 8
Filet
4 - 4-6 oz Filet Mignon Steaks
Extra-virgin Olive Oil
Salt and Pepper
1 Tbsp finely chopped Rosemary
4 large cloves baked garlic
4 pats butter

Baked Garlic
2 heads of Garlic
Cut top of head of garlic
Drizzle with olive oil
Bake is small oven-proof dish at 400 for about 25 minutes. Let cool.
Remove 4 large cloves from one of the heads for the Filet Mignon recipe, and save the rest to serve with and spread on a fresh French Baguette.

Gorgonzola Sauce
1 Large Shallot (diced)
2 Cups Beef Stock
1 Tsp finely diced Rosemary
1 Cup Dry Sherry or Madiera Wine
1/4 Cup Dry Red Wine
4 oz Crumbled Gorgonzola Cheese
Salt and Pepper to taste
2 Tbsp Butter

Cooking the Steaks - This is a FOOLPROOF way to cook Filet Mignon
Preheat oven to 375.

Salt and pepper all sides of 4 Filet Mignon steaks (4-6 oz each)
Heat 2 Tbsp olive oil in stainless steel or enameled cast iron skillet over medium-high heat until just smoking.

Add steaks to pan. Sear each side for 3 minutes, flipping with tongs.

Remove steaks and place on baking sheet.
Bake steaks in oven for 8 minutes (med rare) - set timer. Start making Gorgonzola Sauce with same pan used to sear steaks (see below).

When timer goes off, remove baking sheet, leave oven on. Flip steaks.
Smash a baked garlic clove (see Baked Garlic, above) on each filet and spread with butter knife. Sprinkle each steak with a about 1/2 tsp of rosemary, and top with a pat of butter.
Return steaks to oven. Bake for an additional 8 minutes (med rare) - set timer. Go back to making sauce.

When timer goes off, remove steaks from oven. Let rest for a few minutes, while finishing up Sauce.

Save any accumulated juices and add to Gorgonzola Sauce.

Slice and serve Pupu-Style with Gorzonzola Dipping Sauce, French Bread & Baked Garlic OR
Serve Filets individually, as entrees, in a pool of Gorgonzola Sauce or with a Gorgonzola Sauce drizzle.

Preparing Gorgonzola Sauce
In same skillet used for searing steaks, which should still have some olive oil remaining, saute shallot and 1 tps rosemary for 2-3 minutes, over medium-high heat, until shallots are slightly translucent. There should be some accumulated brown bits from the steaks. Add the sherry or madiera, and red wine. Deglaze pan and reduce liquid to about 1/2, stirring with a wire whisk. Add 1 Tbsp butter, stirring to melt. Add 1 cup beef stock, reducing again to about 1/2. Add another Tbsp of butter. Continue stirring. Add 2d up of the beef stock, reduce again to about 1/2.

Add gorzonzola cheese crumbles, stirring with a whisk until melted and blended. Add any available drippings from cooked filets.
Reduce sauce, if necessary, until slightly thickened. It will still be a bit runny. Add salt and pepper to taste. Use as dipping sauce or drizzle on meat.