The Best Roast Chicken

Crispy Lemon and Herb Butter Chicken

This has been , by far, one of the best roast chicken I ever had in my life. We roasted chicken for dinner on Friday. This is one recipe, I would really love you guys out there to try.

~Ingredients~

• 1 fresh chicken
• a bunch of basil, not too much as its flavour is quite strong
• a bunch of parsley
• a bunch of rosemary
• 2 lemons
• 2 cloves of garlic
• 150g of butter
• 3 tbsp olive oil
• salt and pepper

~Directions~

1. Leave the butter in a mixing bowl, until it reaches room temperature. Chop up all the herbs, and mix it in with the butter.
2. Grate the lemon zest, the yellow of the lemon, into the bowl with the butter and herbs.
3. Grate the garlic, and mix it in with the rest.
4. Squeeze the lemon juice into the mixing bowl. I would say, use only 1 lemon for its juice.
5. Mix the herb butter evenly.
6. Now, carefully loosen the skin of the chicken from the meat. This can be done with your fingers, or by using a butter knife ( a rounded edge knife).
7. Grab a chunk of butter, and spread it evenly between the skin and the meat. Press the skin of the chicken to push the herb butter to other parts of the chicken.
8. If there are any remaining juices in the mixing bowl, you could just pour it over the chicken, or over potatoes if you want them. Be careful not to let the roasting tin, where your chicken is, be soaked with too much lemon juice, or the underneath wouldn't be roasted properly.
9. Cook in an oven for about 50 mins to 1 hour at 225 degrees Celsius.

You can roast potatoes or mash potatoes to serve it with the chicken.

I'M TELLING YOU, THIS IS SOMETHING ANYONE SHOULDN'T MISS.

*Sorry for the lousy pic =P

Recipe awakening

I may be Bread Boy but since this blog is suffocating *choke, choke*....
I might at well give it some oxygen to live...

Here is a scrumptious pasta for you guys and girls (that comes here once in a blue moon) to try!!

Farro Spaghetti with Three Kinds of Garlic

~INGREDIENTS~

· 1 plus 8 cloves garlic
· 4 tablespoons olive oil
· Coarse salt and and freshly ground pepper
· 1 pound farro spaghetti
· 3/4 cup dry white wine
· 1 cup loosely packed, chopped fresh parsley
· 1 teaspoon crushed red pepper flakes Parmesan, for grating

~DIRECTIONS~

1. Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.

2. Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.

3. Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat remaining 2 tablespoons oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

~SUGGESTIONS~

· Use farro pasta for added fiber, protein, and vitamin E.
· To remove the odor of garlic from your fingers,
rub them on a stainless steel spoon under running water.
· Store extra roasted garlic in a jar filled with olive oil in the refrigerator.

Go try it out today and hope you like it!!