Since I made the polenta chicken pot pie ... it's the only kind I can eat. So very farking good.

 

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This is WONDERFUL!!


50 minutes cook time


Ingredients

3 carrots, peeled and cut into thirds

3 ribs celery, peeled and cut into thirds

3 onions, peeled and cut into quarters

1 (3 1/2 to 4 pound) chicken, rinsed and patted dry

1 1/2 tablespoons kosher salt

2 teaspoons cracked white pepper

1 lemon, halved

2 fresh bay leaves

6 cloves garlic, roughly chopped

4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy

2 tablespoons olive oil

2 tablespoons unsalted butter, at room temperature

1 cup chicken stock

2 tablespoons roasted garlic

1 cup dry white wine

Directions

Preheat the oven to 500 degrees F.


In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.


Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.


Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

 

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I don't use exact measurements, but it's very simple

squeeze a box of sausages out of their skin, pan cook
about 3/4 way through, add chopped onion and diced apple (celery too if you want)
finish cooking, season with pepper while it's finishing up
Add applesauce and bread crumbs to thicken, until you are just able to make a ball w/ the mixture

stuff a boneless skin on breast with the mixture. Throw those bad boys in the oven with a little olive oil and paprika rubbed on top (for color)

while that's cooking you can heat up the sauce. mix corn in with a can of whole cranberries, hold until chicken is ready. You can sweeten with carmelized sugar, but I don't think it's needed.

take a whole chicken - season up the skin and under the skin
stick the butt on a opened can of beer
place on grill and cook until proper temperature

 

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--- Pit Style Smoked Chicken

i've been smoking my chicken lately ( )

cut down an oak tree limb and get a good wood ( ) fire going in a smoker (not directly under the meat)

season chicken with black pepper, red pepper, garlic powder

make a nice neat pile on some aluminum foil

stack some summer sausage on top of it (or hot links)

wrap it in tin foil --- stick it in the pit

3 hours later, unwrap the tin foil and poke a hole in the bottom of the tin foil (so the extra juices run out)

smoke for another 60-90 minutes

chow down on some pure awesome

 

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