Lavender Lemon Chicken
 
serves: 4 
 
1/3-1/2 cup  butter, room temperature
2 tsp  dried culinary lavender
1 tsp  dried thyme
3   garlic cloves, minced
1/2 tsp  lemon zest
1 tsp  salt
1/2 tsp  pepper
1/2 large  onion
1   47 pound chicken
1/4 cup  dry vermouth
1/2 cup  chicken stock
1 - 2 Tbsp  flour or wondra
 
in a small bowl or mortar and pestle coarsely crush lavender and 
thyme. then stir together with butter, zest, and salt and pepper until 
well combined. spoon mixture onto a sheet of plastic wrap and form 
into a 4-inch log. chill compound butter, until firm, at least 30 minutes, 
and up to 3 days. preheat oven to 400 f. 
 
rinse chicken; pat dry. reserve 2 tablespoons herb butter for gravy. 
slide hand under skin of chicken breast to loosen skin from meat and place 
in slices of the herb butter. spread remaining herb butter over outside of 
chicken. truss chicken. place the chicken in a flameproof roasting pan. 
slice the onion into large pieces and scatter around the chicken. arrange 
birds in a flameproof roasting pan. 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 1700 to 1750 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 the platter, cover loosely, and make the 
following 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. pour back into the pan. bring to a simmer; melt reserved 2 
tablespoons herb butter in heavy medium saucepan over medium-high heat. 
add flour or wondra; whisk until smooth. serve with gravy. 
 
source: http://www.herbsearch.com/herbofmonth/lavender_recipes.htm 
 
 
-- 
(ID: 9009) Mirror: rec.food.recipes: Wed, Jan 21, 2004


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