Lemon, Rosemary & Garlic Roasted Chicken

• Ingredients 
• 
  
• 1 Whole Chicken
• Zest and Juice from 1 Lemon
• 1 tbsp. Rosemary, fresh or dried
• 1 tbsp. Paprika
• 3 Garlic Cloves, whole
• 3 Garlic Cloves, chopped finely
• 1 Whole Onion, peeled
• 2 lbs. Baby Potatoes, cut in half
• 1/2 lbs. Baby Carrots
• 3 tbsp. Olive Oil
• Salt and Pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Place the potatoes and the carrots in a bowl. Add 1 tbsp. of Olive Oil and some salt & pepper and mix thoroughly. Add the potatoes and carrots to your roasting pan.
3. Pat your chicken dry with paper towels
4. Mix 2 tbsp. of Olive Oil, the lemon zest & juice, the chopped garlic cloves, rosemary, paprika and some salt & pepper in another bowl
5. Rub this mix all over the chicken.
6. Place the 3 whole garlic cloves and the whole onion inside of the chicken.
7. Place the chicken into the roasting pan, surrounded by the potatoes and carrots
8. Roast the chicken in the oven for 1 hour to 1 hour and 30 minutes. You will know that the chicken is done when its juices run clear.

Chicken or Turkey with Pistachio nuts and Cranberry & Apple stuffing!

Ingredients 

 2 (about 1.5kg each) whole fresh chickens or  Turkey 

 2 teaspoons olive oil

 Sea salt & freshly ground black pepper

 1 bunch fresh continental parsley

Pistachio & cranberry stuffing

 1 1/2 tablespoons olive oil

 2 small brown onions, halved, finely chopped

 75g (1/2 cup) Craisins (dried cranberries), finely chopped

 55g (1/3 cup) unsalted pistachio kernels, finely chopped

 2 garlic cloves, crushed

 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)

 2 eggs, lightly whisked

 1/3 cup finely chopped fresh continental parsley

 Select all ingredients

Method 

Step 1

To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.

Step 2

Preheat oven to 190°C. Rinse chicken or turkey cavities under cold running water. Pat dry with paper towel inside and out.

Step 3

Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.

Step 4

Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.

Step 5

Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest or cook in a slow cooker for 4 hours on high.  Place chickens on serving platters and serve with pistachio stuffing and parsley.

Merry Chistmas every one!

Happy Christmas cooking!

Merry Christmas and a Happy New year 2015 With health love andprosperity!