Bistro Chicken and More Writing on the Homefront

I made a new Chicken recipe -- Bistro Roast Chicken and Thyme. I do not know where I found the recipe but I found it totally enjoyable.  It is from "150 Things to Make with Roast Chicken and 50 Ways to Roast It" by Tony Rosenfeld, $14.95). This recipe is made with fresh lemon zest and thyme.

You know what comes next is this instance. You mix on the ingredients and you let the chicken rest for 24 hours in the refrigerator -- and yes I couldn't believe this -- uncovered.

The next day you combine thyme, butter and lemon zest in a bowl. This you will with dabbing all over the chicken. Put half a lemon in the cavity of the chicken while you hold onto the other half.

The big thing is when you serve it you are suppose to use the juices from the chicken and lemon juice from the other half of the lemon.

It tasted fabulous and was nice and juicy.
Here is the recipe.

BISTRO ROAST CHICKEN WITH LEMON AND THYME                 Serves: 4

Prep: 10 min (plus overnight standing time)                   Total : 1 hr, 30 min

1 chicken (3½ to 4 pounds),	1 lemon, cut in half
rinsed and patted dry with paper towels	3 tablespoons melted unsalted butter
2½ teaspoons salt	1 tablespoon chopped fresh thyme
½ teaspoon black pepper

Sprinkle 2½ teaspoons salt and ½ teaspoon pepper all over chicken, including cavity.

Place rack in a pan and put the chicken on top. Let it sit for 24 hours uncovered, in the refrigerator.

Preheat the oven to 425°F.

Set an oven rack in the middle position. Finely grate lemon zest and set it aside.

In a small bowl, combine the butter, thyme and lemon zest. Using a brush, dab butter between the skin and breast meat, taking care not to break the skin. Spread remaining butter all over the bird and inside the cavity. Push a lemon half into the cavity. Reserve the remaining half.

Set chicken breast side up on a rack in a large roasting pan. Roast until the breasts are nicely browned, about 25 minutes. Gently flip the bird (using tongs to clutch the inside of the cavity and side) and cook  until an instant-read thermometer inserted into the thickest part of the thigh registers 165 to 170°F, about another 20-25 minutes.

Remove from oven and let rest 5 to 10 minutes, breast side up. Carve and serve with a drizzle of accumulated juices and a squirt of lemon juice.

From "150 Things to Make with Roast Chicken and 50 Ways to Roast It"  by Tony Rosenfeld (Taunton, $14.95). 539 calories (60% from fat), 36 grams fat  (13 grams sat. fat), 2 grams carbohydrates, 50 grams protein, 152 mg  sodium, 179 mg cholesterol, 33 mg calcium, 0 grams fiber.

I wrote an article which a continuation on Being on Humira: Part 2 from my experience in hopes that it will help some people; and an article on Ice Cream By the Pint and why I enjoy buying them buy the pint. The one article I couldn't resist writing about was Ten Inch Hero, which stars Jensen Ackles of Supernatural, which I feel is a definite keeper and I feel I have to get it for my DVD collection along with The Invention of Lying. 

Until next time,

Cassandra