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Roast chicken with sage

3. Gently slide your fi ngers under the chi- cken skin to loosen it. Insert a tablespoon of herb bu ‚ er between the breast and skin. Gently press down to spread the bu ‚ er evenly. Repeat on the other breast. Spread the remaining bu ‚ er over the en ঞ re chicken, including the thighs and wings. 4. Insert an oven-safe meat thermometer into one breast and place the chicken in the oven un ঞ l it reaches an internal temperature of 75 C (165 F). Take the chicken out of the oven and let it stand for about 10 minutes. Remove the roas ঞ ng rack from underneath the poultry and then set the chicken back down on the cooked aroma ঞ cs. Garnish with sage and rosemary before serving.

This fragrant roast chicken dish is sure to become a holiday favourite. SERVINGS: 4 INGREDIENTS • 1/4 cup bu ‚ er, room temperature • 2 tablespoons fresh sage, fi nely chopped • 2 tablespoons fresh rosemary, fi nely chopped • 1 tablespoon fresh chives, fi nely chopped • 1 teaspoon salt

• 3 red apples, halved and cored • 2 yellow onions, quartered • 1 lemon, quartered • 3 garlic cloves, peeled and crushed

• A few fresh sage leaves • 2 sprigs fresh rosemary DIRECTIONS

Using a roas ࢼ ng pan and meat thermometer for this recipe will ensure the chicken cooks evenly and gets a crispy skin.

1. Preheat the oven to 190 C (375 F). In a small bowl, combine the bu ‚ er, fresh herbs and spices. Set aside. 2. In a roas ঞ ng pan with a rack, place the chicken. Insert 2 apple halves, 2 onion pieces, the lemon wedges and the garlic cloves into the cavity. Place the remaining apple and onion pieces in the roas ঞ ng pan underneath the chicken.

• 1 teaspoon ground pepper • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1 whole chicken

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