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January 30, 2006

Killer Chicken

This weekend hooked up with some friends up in Truckee. I cooked dinner on Saturday night and except for the fact that the portions we a bit small, everyone seemed to enjoy the meal. So as a public service, I am providing the menu and recipe for Hefe’s Baked Bird with rosemary roasted spuds and bagged salad.

The Bird
1 4-5 lb young tender (maybe even organic) roasting chicken
1 Package of pesto (it saves time)
Salt and pepper to taste

Heat the oven to 500 degrees. Remove the chicken from packaging, remove innards, wash and dry the bird. Take globs of pesto and push it under the skin of the breast, thighs and back. This requires you to pull the skin away from the flesh just a bit. Salt and pepper the outside of the bird. Put it in a pan (breast up) and put it in the hot oven. Leave it in there at high heat for 15-20 minutes or until the top of the breast is just starting to brown, turn oven down to 350 and let it cook for about 50 minutes, but you actually check it and pull it out when it’s about 170 degrees. Cover it loosely and let it rest for about 10 minutes before you carve.

The Spuds
Red potatoes (I usually do one spud per person and one for the pot)
Olive oil

Cut the spuds into ½ inch chunks and put them in a glass bowl. Put about 2 tbs of olive oil, 1 tbs dried or fresh rosemary, salt, and pepper to taste. Mix it all together. Put in the microwave for about 10 minutes (or until they potatoes are almost totally cooked). Arrange the spuds on a baking sheet (single layer) and put them under the broiler for about 5 – 10 minutes (or until they are nice and golden brown)

The Salad
1 bag of basic salad mix (iceberg, cabbage, carrots)

Open the bag and dump the salad in a bowl. Add dressing, stir and enjoy


Posted by Hefe at January 30, 2006 10:28 AM


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