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Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

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roast chicken with herbs

roast chicken with herbs

 A couple of years ago, we had a few  chickens , they were in a large enclosure together with our two goats and happily made their free life. Growing up though, they started to fly so high they could jump the fence and come knocking at our door. They were everywhere, on the stairs and in the front garden. The not really nice thing was that the chickens had begun to eat the cats food too … ..  truly disgusting in my opinion. Then one day ,our farmer friend came and told us, that if we did not kill the chickens in a short time, they were not even good for making stock, because they would became too hard and old! . Still, we needed to decide how and when to do this horrible event. It was because we only wanted the chickens for eggs, we hadn’t ever really thought of killing them. But ,however, considering that we do eat chicken ,  Nick  said:” Ok I’ll do it!” ,then set of armed with  a bandana ( to cover  the chicken eyes, so as not to understand the horrible end awaiting them). … . Unfortunately the rest were picked off one by one  by a local fox. Any way from that day we decided that this was the first and last chicken that we killed. We continue to buy chicken, even sometimes from the farmer! This whole story is to tell you that yesterday I bought a chicken…….. After two hours of marinating with lots of fresh herbs, Moscato wine and honey, I cooked it in the oven. It was delicious. And while I was enjoying eating chicken, I thought it’s not easy trying to live the country life, especially when you grew up in a town!

Serves 4
1 chicken
For the pesto:
1 handful of basil leaves
A hand full of parsley leaves
10 mint leaves
20 grams of pine nuts
2cloves  garlic                                                                                                                                                                                                                                                                                                                                                                                                                       Half small glass of evo oil
The rest of the marinade:
zest of 1 lemon
1 teaspoon honey
1 / 3 cup Moscato white  wine
How it works:
Prepare the pesto, mixing in a blender all the ingredients. In a large bowl pour the pesto and the rest of the ingredients for the marinade. With a knife make small incisions on the chicken. Add the chicken to the sauce and mix with your hands very thoroughly. Marinate in refrigerator for a couple of hours. Turn on the oven, and put the chicken in a baking pan covered with  foil. Bake for 45 mins (but depends on the oven), making sure to occasionally baste the chicken with its sauce. Remove the foil and cook another 15 minutes to make sure that the skin becomes crispy.

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