Manny's Steakhouse in Minneapolis is famously known for serving steaks so tender you can cut them with a spoon. Now that's tender! I recently took a trip to Florida for a three-day recipe writing get away with my friend Laurie, one of my guest contributors in my book. She taught me to make a roasted chicken so tender; it puts Manny's steaks to shame.
My favorite part of writing a global cookbook that includes an eclectic group of friends from seven different countries is the opportunity to learn the tips, tricks and kitchen secrets each person brings to the table. It has been a culinary journey far better than anything I could have ever imagined and yet there is always more to discover. This chicken recipe tops the list of my favorites when it comes to a mouth-watering fall-off-the-bone chicken like nothing I've made before. Give this a try and watch for all of Laurie's incredible recipes featured in my book.
| Servings |
people
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- 2 tablespoons olive oil
- 3 tablespoons butter
- 8 cloves garlic, minced
- 4 tablespoons lemon juice
- 1 lemon rind, grated organic
- 1 tablespoon dijon mustard
- 1 whole chicken organic
- 1 cup water
Ingredients
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- In medium pan heat oil and butter over medium-high heat. Sauté garlic 1 minute. Add 4 tablespoons lemon juice, lemon rind, dijon mustard. Stir to infuse flavors 1 minute, remove from heat and set aside.
- Preheat oven to 225 degrees Fahrenheit.
- Place chicken in a small roasting pan or glass baking pan.
- Spoon sauce between chicken skin and meat, reserving some for the body cavity and outside of chicken. Rub sauce over chicken, add water, cover and bake 6-8 hours or until thermometer reached 160 degrees (google proper internal temperature of a chicken).
Recipe Notes:
- The chicken will be cooked when the thermometer reaches 160 degrees, however, allowing it to slow roast longer creates a more tender chicken.
- Be sure to spoon the liquid from the pan over the meat every few hours to keep the meat moist while roasting.
Recipe found on www.culinarybutterfly.com
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| Prep Time | 10 minutes |
| Cook Time | 6-8 hours |
| Servings |
people
|
- 1 whole chicken organic
- 2 tablespoons olive oil
- 3 tablespoons butter
- 8 cloves garlic, minced
- 4 tablespoons lemon juice
- 1 lemon rind, grated organic
- 1 tablespoon dijon mustard
- 1 cup water
Ingredients
|
|
- Preheat oven to 225° Fahrenheit.
- Heat oil and butter in a medium saute pan over medium-high heat.
- Add garlic and sauté 1 minute.
- Add lemon juice, lemon rind, and dijon mustard, stirring 1 minutes to infuse flavors. Remove from heat and set aside.
- Wash and clean chicken thoroughly. Place chicken in a small roasting pan or glass baking dish.
- Spoon sauce between chicken skin and meat, reserving some for the body cavity and outside of chicken. Rub remaining sauce on the outside and inside of the chicken.
- Pour water into bottom of pan. Cover and bake 6-8 hours or until thermometer reaches 165° Fahrenheit.
NOTES AND SUGGESTIONS:
-The chicken is cooked when the thermometer reaches 165° Fahrenheit.
- Allowing the chicken to slow roast longer creates a more tender chicken.
- Be sure to spoon the liquid from the pan over the meat every few hours to keep the meat moist while roasting.
Recipe by Laurie Kerkinni for www.culinarybutterfly.com