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did anyone happen to watch the Chefography on Emeril?
It was equally well done. I do hope they show more of these, they are so interesting :)
I love her shows too. I also enjoyed the program about her life, how interesting
a life she's having. I love the shows where she shows the table settings.
Her cookbooks ae in the libraries for all to borrew.Cheers Zella
Similar to Pearl_Girl's
1 (5-6 lbs.) roasting chicken
Salt
Ground pepper
1 large bunch of fresh Thyme (you can substitiute with Rosemary)
1 lemon, halved
1 head garlic, cut in half
2 Tbsp butter, melted
1 Onion
1 cup chicken broth
2 Tbsp flour
Similar directions. No bacon with this recipe.
1 (5-6 lb) roasting chickens
kosher salt, as needed
fresh ground black pepper, as needed
1 bunch fresh thyme
4 lemons
3 heads garlic, halved crosswise
2 tablespoons butter, melted
1/2 lb sliced bacon
1 cup white wine
1/2 cup chicken stock
Preheat oven to 425 degrees.
Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Be sure to cook thoroughly. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
Can you pass along the recipe??Thanks
It was a very interesting show. Well done!
Her roasted chicken is still the BEST!
I only caught a part of it, but I would love to have seen the whole show.
What I love most about The Barefoot Contessa is her focus on detail when it comes to bringing people around the table for good times. It's about the fabulous food too, of course, but she seems to relay the love of doing it for the pleasure of truly delighting her guests with an all-around wonderful time. I'd really like to take a peek at one of her books one day.
My DD and I just finished watcing that too! We love her, and her cooking show. My daughter gets excited when her show comes on.