Jerseygator's Blog


We’re baaack (and we’re roasting!)

Posted in Cooking by jerseygator on February 11, 2010

It’s been awhile.  Winter grows weary & spring is just around the corner (don’t listen to that over-rated groundhog!).  So, in spite of the record snowfalls this season, or maybe because of them, we’re back to food blogging.

Darrol’s Lemon-Pepper Roast Chicken – I start by making a lemon-pepper butter.  Start w/ 1 stick of unsalted butter (room temp), add plenty of pepper & spices (I use my own pepper blend of onion & garlic powder, paprika, cumin, curry, coriander, white & black pepper in various proportions; no set recipe, so it’s never exactly the same twice).  Mix in the zest & juice of 1 lemon, then wrap in plastic and refrigerate.

Using a large roasting bird, about 6 lbs or so, fill the cavity with the leftover lemon (post-zesting), an onion and some celery, cut into chunks.  Put the oven on convection roast @ 350 degrees and cook for 1/2 hour then take the bird out of the oven and rub the lemon-butter over the outside.  Return the bird to the oven, placing about 2 cups of water in the bottom of the roasting pan to catch the drippings (save these bad boys after the bird is done for making gravy or using in soups!).  Repeat this process every 30 minutes until the bird is done (minus the 2 cups of water, but keep an eye on the liquid level).  The result is the best roasted chicken you’ve had in a long time, much better than a store bought bird, and it will fill the house with the aroma of this easy but heavenly tasting dish.

Next up, making White Chili with the leftovers from your home-roasted chicken.

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