Ever landed yourself in a scenario when guest pop in out of no where, and you were obliged to cook dinner. Well times like those you need rich recipes which need to make you look good. Some of the stuff here could be difficult to find, but the central store always works.
Roasted chicken is absolutely effortless and uses the herb rosemary ( गुलमेंहदी ), along with garlic and butter to infuse the chicken and vegetables with amazing flavor.
Ingredients:
2 medium onions, quartered
1/2 cup butter
6 medium carrots, cut into 2 inch pieces and halved lengthwise
2 Tablespoons dried rosemary, crushed
3 garlic cloves, minced
1 whole roasting chicken (5 to 7 pounds)
2 Tablespoons minced fresh parsley
8 small red potatoes, halved
1 teaspoon salt
1/2 teaspoon pepper
Cooking Directions:
1. Melt the butter in a small saucepan. Add rosemary ( गुलमेंहदी ) , garlic, parsley ( अजमोद ), salt and pepper.
2. Place chicken on a rack in a roasting pan, tie drumsticks together. put half of the butter mixture over chicken.
3. Arrange vegetables around chicken, drizzle remaining butter mixture over vegetables. Cover and bake at 350 degrees F for 1 1/4 hours, basting every 30 minutes.
4. Uncover, bake one hour longer or until a meat thermometer reads 180 degrees, basting occasionally.
7. Cover the vessel and let it stand 10 minutes before carving.
A little Garnish, and Serve!!
Roasted chicken is absolutely effortless and uses the herb rosemary ( गुलमेंहदी ), along with garlic and butter to infuse the chicken and vegetables with amazing flavor.
Ingredients:
2 medium onions, quartered
1/2 cup butter
6 medium carrots, cut into 2 inch pieces and halved lengthwise
2 Tablespoons dried rosemary, crushed
3 garlic cloves, minced
1 whole roasting chicken (5 to 7 pounds)
2 Tablespoons minced fresh parsley
8 small red potatoes, halved
1 teaspoon salt
1/2 teaspoon pepper
Cooking Directions:
1. Melt the butter in a small saucepan. Add rosemary ( गुलमेंहदी ) , garlic, parsley ( अजमोद ), salt and pepper.
2. Place chicken on a rack in a roasting pan, tie drumsticks together. put half of the butter mixture over chicken.
3. Arrange vegetables around chicken, drizzle remaining butter mixture over vegetables. Cover and bake at 350 degrees F for 1 1/4 hours, basting every 30 minutes.
4. Uncover, bake one hour longer or until a meat thermometer reads 180 degrees, basting occasionally.
7. Cover the vessel and let it stand 10 minutes before carving.
A little Garnish, and Serve!!
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