Lavender Chicken Food
LAVENDER CHICKEN (POULET A LA LAVENDE) RECIPE - (4.4/5)
Provided by cookism
Number Of Ingredients 9
Steps:
- 1. Crush lavender with a mortar and pestle. Combine all ingredients for the marinade in a large bowl. Mix well! Add and coat chicken drumsticks with marinade. 2. Cover the bowl with plastic wrap and allow it to marinate at least 2 hours, preferably overnight in the refrigerator. When the chicken is ready for baking, preheat oven to 180C. Bake the chicken together with the marinade for 45 minutes. Flip the drumsticks halfway through cooking time. Baste the marinade on the new side. 3. You may skip this step but I prefer the drumsticks to be coated with a thicker sauce. Therefore, I reduced the juices for a few minutes in a saucepan to achieve a thicker consistency. You can chose to either coat the drumsticks with sauce or use it as a dipping sauce. Serve immediately!
LAVENDER LEMON CHICKEN
Gorgeous roasted chicken in an amazing lemon butter sauce seasoned with thyme and lavender. Sure to 'wow' and delight your friends and family. Plain white or aromatic rice would make a wonderul side sure to showcase the delicious sauce. Bread, salad and a nice white wine would make this meal complete and rival a meal from any five star restaurant. From "Gabriella's Gastronomy" section of Splendid Palate. The recipe is copyrighted by the Splendid Palate 2002.
Provided by Mamas Kitchen Hope
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
- Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
- Preheat oven to 400°F.
- Rinse chicken and pat dry.
- Slice herb butter and reserve 2 tablespoons for sauce.
- Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
- Truss chicken. Place the chicken in a flameproof roasting pan.
- Slice the onion into large pieces and scatter around the chicken.
- Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
- It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
- Lift chicken and tilt, emptying any juices from cavity into roasting pan.
- Remove the chicken to a platter, cover loosely with foil.
- Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
- Strain the mixture into cup with pan juices.
- Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
- When butter has completely melted add flour and whisk until smooth.
- Serve sauce with chicken.
Nutrition Facts : Calories 1210.4, Fat 91.8, SaturatedFat 34.3, Cholesterol 402.4, Sodium 1106.8, Carbohydrate 5.6, Fiber 0.6, Sugar 1.3, Protein 86
LAVENDER AND HONEY ROASTED CHICKEN
I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.
Provided by Annacia
Categories Whole Chicken
Time 1h30m
Yield 1 whole chicken
Number Of Ingredients 9
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.].
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- Lightly crush the lavender in a mortar and pestle or with a rolling pin. It should become fragrant. Combine it with the olive oil, lemon, thyme, honey and dijon in a ziploc bag or large container. Stir until combined then submerge the chicken pieces until fully covered. Marinate for 4-8 hours.
- Preheat the oven to 400°F. Place the chicken in a single layer in a roasting dish, skin side up. Try to keep them from touching, but that may be hard. Pour the marinade over the top and roast for 30 minutes.
- Remove the pan and flip the chicken. Use a spoon to baste the chicken pieces with the marinade and roast for another 10 minutes.
- Flip one last time so the skin side up once again up and roast for another 5-10 minutes. Because of the honey it is at risk for browning too quickly, so keep an eye on it. Remove once cooked and the internal temperature equals 165°F.
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- Crush lavender using either a mortar and pestle or a rolling pin. In a large bowl, combine crushed lavender, oil, honey, thyme, and lemon zest and juice. Mix well. Add chicken pieces and spoon marinade over chicken until well coated. Cover and marinate for 30 minutes (or up to 4 hours).
- Preheat oven to 400°F. Put chicken and marinade into roasting pan. Sprinkle tops of chicken with salt. Roast chicken for 45 minutes, turning pieces over halfway. Cook chicken until it has an internal temperature of 165°F or when thickest part is pierced with a skewer, the juices run clear (not red or pink). Serve chicken with cooking juices poured over and around.
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Methods: 1. Crush lavender with a mortar and pestle. Combine all ingredients for the marinade in a large bowl. Mix well! 2. Add and coat chicken drumsticks with marinade. 3. Cover the bowl with plastic wrap and allow it to marinate at least 2 hours, preferably overnight in the refrigerator.
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