See other Miscellaneous Articles
Title: Shirley Q Liquor Doesn't Feel Sorry For New York City
Source:
[None]
URL Source: [None]
Published: Jan 21, 2013
Author: .
Post Date: 2013-01-21 11:43:33 by James Deffenbach
Keywords: None
Views: 335
Comments: 12
Post Comment Private Reply Ignore Thread
Top • Page Up • Full Thread • Page Down • Bottom/Latest
Begin Trace Mode for Comment # 11.
#1. To: James Deffenbach (#0)
Who knew? Just because Abbie first came to my attention on NPR, I thought "good lord, now here's a toddler that really knows the score!". Played yet again...
I just enjoy busting your onions...
They're gonna come after you if you keep denigrating public morale like that.
I'm the one putting chickens in your yard.
Is that you, Barry?
Esso's chickens are known for their plump thighs and tasty white meat. But you gotta get out there and wring their little necks first. Honey Glazed Roast Chicken Recipe Honey Glazed Roast Chicken Ingredients: ◦1 whole fryer chicken, about 5lbs How to make Honey Glazed Roast Chicken:
There are no replies to Comment # 11. End Trace Mode for Comment # 11.
Top • Page Up • Full Thread • Page Down • Bottom/Latest
#2. To: Dakmar (#1)
Little Abbie's not exactly the brightest axe in the vestibule...
#3. To: Esso (#2)
#4. To: Dakmar (#3)
#5. To: Esso (#4)
#6. To: Dakmar (#5)
#7. To: Esso (#6)
I'm the one putting chickens in your yard.
#11. To: Dakmar (#7)
◦3/4 stick butter at room temp
◦5 srigs rosemary
◦1 lemon
◦1/2 cup white wine
◦FOR THE glaze
◦1/4 cup honey
◦1 tablespoon soy sauce
◦1 table spoon vinegar(any type of white)
◦remove giblets rinse chicken and place on a rack in a roasting pan. ◦pre heat oven to 375f
◦combine butter, zest from lemon(about 11/2 tsp) and finely chopped leaves from three rosemary sprigs, meanwhile reduce wine by half in a saucepan on high, and combine all glaze ingredients in a small bowl and wisk.
◦with your fingers seperate the skin from the breast and leg meat of the chicken, rub half the herbed butter on the meat under the skin. pour reduced wine and the juice from the lemon over chicken. stuff the lemon rind and remaining rosemary into the cavity.
◦with remaining butter divided in 2 and place each on a peice of plastic wrap, fold and roll makeing 2 small logs, place in the fridg.
◦roast chicken 20mins add 1/4 cup water to roasting pan, roast 15mins more and brush chicken with glaze doing so every 10mins till chicken is done about 45mins (internal temp should reach 170f)allow chicken to rest 10mins serve with butter logs.
◦a couple of notes: instead of butter logs the drippings in the pan can be reduced on a medium high burner and served as a sauce. also veggies can be roasted in the pan under the chicken, but they will be lemony and sweet from the honey.
Replies to Comment # 11.