My mom used to make a turkey breast from julia that she roasted under a piece of parchment paper. And it was good. So I have taken this idea and re-arranged it. I love the lemon chicken out of my Rao's cookbook, but he uses pieces of chicken. I like roasting a chicken that has had the backbone removed and has been flattened out. And right here is where i wonder if i should take a pass on getting the backyard brown hens this spring and naming them. do you know where i am going on this? i think you do. anyway, i went and got a good kosher chicken this morning and while i was at the market i scored and got some Meyer lemons. i have a ton of italian flat leaf parsely coming up all over my garden from where it reseeded itself from last summer.so i thought about getting the chicken and doing the rao's marinade, flattening it like i like, and roasting it on the parchment paper. The marinade is simple. just the Meyer lemon juice, the good olive oil from my friends ellis and susie bassetti, it is from their olive trees up in paso robles, the variety of olive is called "taggiasca". it was a gift from them at christmas and it truely is pedestal worthy. along with the lemon juice and olive oil i just add some chopped italian parsley and some pink sea salt. i am hooked on this sea salt. you can get it at trader jo's. my real favorite salt is the flaked one from wiliams-sonoma called Maldons..but at 16 bucks for a tiny box...well,that stuff is reserved for special occassions.so i came home and worked over that chicken and have it marinating right now. at supper i will turn the oven on to a pretty high heat..400 degrees i think and let it roast till it's brown and done..about 45 to 50 minutes. bbqing it would be even better...but we are waiting for rain...so no bbq . not tonight anyway.... and the daffodils are in my kitchen window...still in the bud. the little cream bottle says 'morning,noon and night'...how much do you love that?
Stir by Jessica Fechtor
10 hours ago