{"id":82728,"date":"2018-11-08T13:00:15","date_gmt":"2018-11-08T17:00:15","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=82728"},"modified":"2018-11-08T12:06:05","modified_gmt":"2018-11-08T16:06:05","slug":"thursdays-are-for-cooking-13","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=82728","title":{"rendered":"Thursdays are for cooking…."},"content":{"rendered":"
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Real lemons<\/figcaption><\/figure>\n

In my best Julia Child voice: Today, we’re fixing lemon chicken. And cappellini with basil and tomatoes. And an herbed butter to put on your dinner rolls.<\/p>\n

Roasted Lemon Chicken:<\/p>\n

You need one pre-brined chicken, or brine it yourself, using\u00a01 cup of table salt per gallon of water for 30 to 60 minutes.. If it’s a kosher bird, you don’t need to brine it.<\/p>\n

Butterfly the chicken, take out the backbone with kitchen shears and mix these ingredients:<\/p>\n

3 tablespoons of lemon zest (use a grater if you don’t have a microplane)<\/p>\n

1 teaspoon of salt<\/p>\n

1 teaspoon of sugar<\/p>\n

Loosen the skin. Using 2 tablespoons of the mix, spread the lemon zest under the skin, rub it around to coat the bird evenly. Season the bird with salt and pepper. Put it in the cooking pan NOT on a rack.<\/p>\n

To make the pan broth, mix these together:<\/p>\n

1\/3 cup lemon juice<\/p>\n

1 cup of water<\/p>\n

2 cups of low sodium chicken broth<\/p>\n

the remainder of the lemon zest rub<\/p>\n

Pour this mixture into the bottom of the pan. Do NOT cover the bird.<\/p>\n

Roast in a 475F oven 40 to 45 minutes. (I sometimes prefer a slower oven for chicken to keep it juicy.)<\/p>\n

Let the bird rest on your carving board. Pour the pan drippings into a bowl to make a sauce. The sauce is a mixture of pan drippings, a small amount of cornstarch, some butter, and if necessary, additional chicken broth. (Cornstarch will make a clear sauce.)<\/p>\n

Herbed butter is easy to make. \u00a0You’ll need:<\/p>\n

a cup (2 sticks) of unsalted butter, softened by sitting out<\/p>\n

parsley, chives, thyme, dill<\/p>\n

1 teaspoon of kosher salt (sea salt is also okay)<\/p>\n

1 teaspoon of lemon juice<\/p>\n

some fine ground black pepper<\/p>\n

That should be nice on your dinner rolls, especially when it goes oozing down your arm. (Yes, OOZING!)<\/p>\n

Cappellini with tomatoes and basil:<\/p>\n

1\/2 cup olive oil \u00a0(Use extra virgin olive oil – higher percentage of beneficial linoleic acid)<\/p>\n

2 tablespoons of rough chopped garlic<\/p>\n

4 pints of cherry tomatoes<\/p>\n

2 teaspoonfuls of fresh thyme<\/p>\n

2 teaspoons of salt<\/p>\n

1 teaspoon of black pepper<\/p>\n

Saute all of that together until the tomatoes are soft.<\/p>\n

Julienne a bunch of basil and parsley. (Or put it through the food processor. If you don’t have fresh herbs, dried herbs are just fine!)<\/p>\n

Cook the cappellini in fairly salty water with a splash of olive oil to keep it from boiling over. \u00a0A per person serving of cappellini is what will fit in the one-inch opening when you put your thumb and index finger into a circle.<\/p>\n

Grate some parmesano or asiago (or both) into a big pile on a shallow plate.<\/p>\n

Drain the pasta. Add it to the tomatoes and toss it without bruising the tomatoes. (They’re already cooked, so I have no idea how you’d bruise them further.)<\/p>\n

Plate it, add the freshly grated cheese, pour yourself a good glass of wine, spread that herbed butter on your bread, and tuck in.<\/p>\n

And for afters: fruit and cheese? Ice cream? Cheesecake?<\/p>\n

Hey, it’s your house. You decide.<\/p>\n

Bon appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

In my best Julia Child voice: Today, we’re fixing lemon chicken. And cappellini with basil and … Thursdays are for cooking….<\/span>Read more<\/a><\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-82728","post","type-post","status-publish","format-standard","hentry","category-economy"],"_links":{"self":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/82728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=82728"}],"version-history":[{"count":0,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/82728\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=82728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=82728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=82728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}