Rosemary Whole Chicken
- 1 four-pound chicken
- 1/2 cup freshly squeezed lemon juice
- 2 whole lemons, plus one sliced cross-wise for garnish
- 1 tbsp. coarse salt
- 1/2 tsp freshly ground pepper
- Fresh springs of rosemary
- Cooking twine
- Meat thermometer
- Preheat the oven to 400 degrees with the rack set in the upper third
- Remove the giblets from the chicken and rinse the chicken inside and out with cold water. Set the chicken, cavity side down, in a colander to drain for 2 minutes.
- Pat chicken dry with paper towels and place breast side-down in a medium roasting pan, fitted with a rack; pour lemon juice all over the chicken, inside and out.
- Season chicken, inside and out, with salt and pepper
- Pierce whole lemons three times with a fork and place them inside the cavity.
- Using cooking twine, truss chicken to enclose. Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes
- Remove roasting pan from the oven and using tongs, turn chicken breast side-up. Return chicken to oven and cook for 1 hour to 1 hour and fifteen minutes, until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork.
- Let chicken stand 15 minutes before carving. Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken. Garnish with lemon slices and rosemary. Serve.
Asparagus Salad with Lemon-Garlic Dressing
- 2 tbsp fat-free sour cream
- 1 tbsp milk
- 1 tsp grated lemon peel
- 1 clove garlic, minced
- 24 medium spears of asparagus
- In a small bowl, stir together the sour cream, milk, lemon zest and garlic. Cover and refrigerate until serving time.
- In a large saucepan, pour enough water to barely cover the asparagus. Bring water to a boil over high heat. Add the asparagus and cook for 5 minutes or until crisp-tender.
- Drain in a colander. Rinse with cold water and drain well. if desired, cut on the diagonal into bite-sized pieces. Transfer to serving bowl.
- Add the dressing; toss gently
- I add just a bit of lemon juice to the sauce to give it extra flavor, as the sour cream can over-power it.
- I don’t rinse the asparagus in cold water and instead, leave the sauce on the side for dipping – it’s great for all vegetables
Gluten-Free Peach and Raspberry Cobbler
- 2 1/2 cups of sliced fresh peaches
- 2 cups of fresh raspberries
- 1/2 cup of sugar
- 1 tbsp corn starch
- 1 tsp ground nutmeg
- 2 cups gluten-free all-purpose flour
- 1/2 cup milk
- 3 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 3/4 cup brown sugar
- 2 tbsp cinnamon
- Heat over to 375 degrees. Lightly butter bottom and side of deep dish pie plate
- Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in a large bowl
- Let stand 10 minutes and then spoon into pie plate
- Stir together the flour, milk, butter and 2 tbsp of brown sugar until dough forms. Drop dough by spoonfuls onto fruit mixture.
- Sprinkle 3/4 cup of brown sugar on top
- Bake for 25-30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.
- Let stand for 15 minutes. Sprinkle with cinnamon.