Delish Recipes to Make While You are Staying At Home!
The barefoot contessa’s Perfect Roast Chicken
1 5- to 6-pound roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock, preferably homemade
2 tablespoons all-purpose flour
Preheat the oven to 425 degrees.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
Slice the chicken onto a platter and serve immediately with the warm gravy.
Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
THe Carrot Cake
YIELD 1 (9-inch) layer cake or 1 (9- by 13-inch) sheet cake
ACTIVE TIME 45 minutes
TOTAL TIME 2 hours
Nicole’s Easy Lasagna
Ingredients:
1lb Ground Hamburger
Salt to taste
Pepper to taste
2tbs Chopped Garlic
15 oz Ricotta
2 jars favorite sauce (or your favorite made from scratch equivalent )
1package of mozzarella or any favorite shredded cheese
1 Box Lasagna Noodles
Sautée Hamburger, Garlic and desired amount of Salt and Pepper to taste. Drain excess grease. Add 1 jar of sauce to hamburger and mix.Boil 6 Quarts of water and then add 1 box of lasagna noodles. Boil 10 Minutes. Drain Noodles. Lightly grease 9x13 pan. Layer 5 Noodles. Spread hamburger mix, 1 layer Ricotta and 1 layer shredded cheese. Repeat. Top off with remaining Noodles, Jar of sauce and cheese. Serve with favorite garlic bread! Enjoy!
