Well it's that time of year again, where we are nearing Canadian Thanksgiving. I always found it strange that even though Canadians and Americans celebrate Thanksgiving in the same way and it means pretty much the same to both, that we celebrate them at different times of the year. Being slightly biased, I believe Canadian Thanksgiving is best!
As such, I thought I would post a few thanksgiving related recipes in the next few weeks. They can easily be adjusted from one holiday to the next (Christmas anyone?) and for every day meals. The first one I would like to share is a simple roast chicken. This recipe can be used for a Cornish hen, a roast chicken, or a turkey ... just adjust the amount of oil and herbs you use to accommodate the size of bird.
Herb Roasted Chicken
1 Tablespoon Rosemary
1 Tablespoon Oregano
1 Tablespoon Basil
1 Tablespoon Thyme
4 Tablespoons of Olive Oil
salt and pepper to taste
1 Lemon, quartered
1 Onion, quarterd
1 Cup of Gluten Free Chicken Stock*
*Please note that I received an email stating that Campbell Chicken Stock in the red and white box is no longer considered gluten free, I use Glutino Chicken Soup Base
Rinse chicken in cold water and remove items from the cavity (usually neck, heart and liver). In a small bowl mix together herbs, salt, pepper and oil. Rub this herb mixture all over the outside skin of your chicken and between the skin and breast of the chicken (this requires you to gently separate the skin from the breast, while still keeping it attached, and rubbing the mixture directly on the breast meat. Place the onion and lemon quarters in the chest cavity. Place chicken in a clay pot and pour 1 cup of chicken stock around the chicken and cover. Bake in 350 degree F oven for appropriate amount of time. Once the chicken has reached 185 degrees F, remove from oven (remove cover approximately 10 minutes prior to help brown the skin). Any types of vegetables can be placed in the pot with the chicken as well, such as potatoes or carrots, to help with your side dish.