Apr 03 2008
Roasted chicken, continued
first, i want to tell you that i made chicken and dumplings last night instead of the usual chicken noodle. i used bisquick mix and followed their dumpling recipe, dropped blobs of dough in the broth and let them cook. delicious!
and, more detail on the herbed butter.
i make herbed butter by mixing a stick of butter with garlic, basil, oregano, thyme and sage (or whatever i feel like…sometimes it’s just rosemary and garlic). i mix it all together. then, i use my fingers and seperate the skin away from the meat of the chicken. it’s kinda gross, but it forms pockets. grab a blob of butter and shove it inbetween the skin and meat. squish from the outside to get the butter to spread around. after doing this all over the bird, rub remaining butter on the outside of the bird, and roast at 375 for 1.5 hrs. crispy buttery skin, moist meat, and loads of flavor! mmmmmmm….
3 Responses to “Roasted chicken, continued”
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Sounds delicious!
Yes! I love it with the herbed butter that way. Makes it very juicy. I recently made chicken and dumplings too and had a lot of dumplings and broth/veggies left over, but not so much chicken. I froze it and next time I had chicken, froze the left overs too. When it came time to have the chicken and dumplings, I took the left over chicken too and just added it with a little extra broth. It was great! I heated every thing but the dumplings first, then added those on top to heat through. Yum! (and easy twice!)
Sounds yummy! I’d have to do at least 2 chickens to feed my brood. And I’ve used those bisquick dumplings before too. Totally easy. And who doesn’t like dumplings?
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