Honey Lavender Chicken Food

LAVENDER HONEY CHICKEN

Steps:

• In a small saucepan over medium-high heat, bring the Madeira, lavender and honey to a boil. Reduce the heat to a simmer and cook for a few minutes or until the sauce smells fragrant and thickens slightly. Set aside for 30 to 60 minutes for the lavender to permeate the honey while you prepare the rest of the meal. Stir in a good grinding of salt and pepper.
• Preheat the oven to 400°F and place a rack in the middle of the oven.
• Place the chicken breasts in a shallow baking dish, skin-side up. Pour the lavender honey sauce over the chicken and cook for 45 to 60 minutes, basting once or twice. The timing will vary with the size of the chicken breasts but a meat thermometer inserted into the thickest part of the breast should read 165°F.
• Serve drizzled with some of the pan sauce, a sprinkling of tarragon and pine nuts, if using.

LAVENDER- HONEY CHICKEN BREAST

Steps:

• Wash the chicken breasts well, remove the skin and pat dry.
• combine honey, lavender blossoms, and black pepper in a small bowl and set aside.
• Sprinkle the chicken breasts with salt, pepper and lavender blossoms-rub well and place in a baking dish.
• Bake 1 hour 350 degrees.
• The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.

LAVENDER AND HONEY ROASTED CHICKEN

Steps:

• Combine all ingredients in a non-reactive bowl and stir thoroughly.
• Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
• Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
• [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

LAVENDER, LOVAGE AND LIME ROAST CHICKEN WITH HONEY

Steps:

• Preheat the oven to 190C, 400F, gas mark 5.
• Combine the lime(lemon), onion and garlic with the butter. Stuff half of this under the skin of the chicken, working carefully under the skin of the breast. Put the remaining flavoured butter inside the bird, with the chopped lovage (celery stalks/leaves) and the lavender flowers. Secure the skin over the neck with a skewer and put the chicken in a roasting tray.
• Combine the olive oil and honey in a pan and heat gently so the honey liquefies. Stir, then pour over the chicken. Season well.
• Roast for 45 minutes per kg plus 20 minutes, basting every 20 minutes or so.
• If the chicken seems to be browning too quickly, cover it with foil half way through cooking. To test whether the chicken is cooked, pierce it with a skewer in the thickest part. If the juices run clear, it is cooked. Leave to stand, covered with foil, for 20 minutes before carving.
• Garnish with lavender and lovage sprigs.
• Carve at the table and serve with the pan juices, green beans and apple & potato purée.

LAVENDER HONEY-GLAZED CHICKEN WITH LENTILS AND BLACK OLIVE PUREE

Steps:

• Preheat oven to 350°F Heat honey in a saucepot over low heat until warm. Add the lavender and steep for 30 minutes. Strain through a chinois or fine mesh sieve. Season the chicken with salt and pepper, and bake in the oven until nearly done, about 10 minutes. Brush with the glaze and finish cooking, about 5 minutes more.
• Meanwhile, bring water to boil in a saucepot. Add the lentils and cook over low heat for about 20 minutes, or until the water has absorbed and the lentils are tender, then drain.
• Heat the oil in a skillet. Add the carrot, onion, and celery, and sauté. Add to the lentils.
• In a skillet render the bacon until crispy. Add the garlic, shallot, bay leaves, and olives. Cover with water, and cook for 25 minutes over low heat. Puree in a blender, and strain through a chinois or a fine mesh sieve. Serve with the chicken and lentils.

LAVENDER HONEY

Steps:

• Simmer lavender flowers in honey over a double boiler for 1 hour.