Chef Dayle produced a wonderful dinner for us yesterday. We have loved Costco rotisserie chicken for years but we always wanted to be able to make our own. So since we're staying home more due to the virus I googled how to roast our own.
Here is the recipe I found and it's worked beautifully for us. You can click on this to make it bigger and print it up if you'd like. We don't use 8 cloves of garlic, more like 3, but you can experiment with that. We also don't use the lemon but I'd like to try it. Let me know if you make this and how you liked it. We get the whole raw chickens from Costco.
I set the table with my jadeite.. :-) Dayle also made some sage dressing to go with the vegetables.
I'm of the assumption that things taste better on Jadeite plates. :-D
I gathered my pilgrims and turkey around for dinner. Yes, I'm a character. I'm okay with that. :-)
I received "happy mail" today - and hand washed it. I got a pair of candleholders - the color is called "clam broth" as it's more translucent than much of the jadeite is.
I did some googling and the plate that came with them is from the 1930s and is called "Elizabeth" from Fenton Glass Co. The candleholders are called "Flower" or "Lotus".
I have collected 3 of these tumblers, they are newer made but I love them and they go great with my vintage pieces. I had to buy another set of S&P shakers to get the missing S lid for my swirl shakers.. I thought it would be easy to find another lid but I was wrong.
I love a roast chicken in the cooler weather. Yours looks great. I do use a lot of garlic in the cavity and lemon and onion . It adds great flavor and moistness to the meat. You are adding lovely pieces to your jadeite collection. Stay safe and well.
ReplyDeleteA yummy looking pre-Thanksgiving meal and perfect for this cold rainy day! I read the recipe with interest. Today I made some chicken soup and plan to whir it in the blender when it is cool. I'm glad you are safe and cozy! ((hugs))
ReplyDeleteI love a good old Roast Chook! I originally used a roast chicken recipe by UK chef Jamie Oliver. He uses a technique where instead of roasting the chook on a trivet or directly in the roasting pan, he roughly chops chunky vegies like carrots, onions, whole garlic cloves, parsnips etc, and lays them in the roasting tray and then cooks the roast chicken straight on them. After the chicken has finished cooking, I remove the chicken and then put the tray straight on the stove top, and mash/ gently cook the leftover smooshy roasted vegies up with flour and some wine and make this into a delicious gravy (it needs to be strained so you just have the yummy juices). I always stuff my chooks with big chunks of lemons and squeeze lemon juice all over the chook. It tastes deliciously fresh!
ReplyDeleteOh Yum so tasty looking Teresa. You have it cold there and us today Thursday 19th Nov HOT lol Seafood here for my lunch. 😀😀
ReplyDeleteThe chicken chef Dayle made looks AmAzInG! You are a lucky lady to have such an accomplished cook living with you my dear. We like Costco's chicken too and will get 4-5 meals from one. I debone it and use the meat in chicken pot pie or with noodles. Then I boil the carcass to make broth. Yum! You can't beat the price either.
ReplyDeleteYour jadeite is so beautiful and so are your new pieces. They go well with the jadeite. I really like the swirl S&P shakers.
Wishing you and Dayle a great night and we praying for you to stay safe and well.
Blessings,
Betsy
The chicken looks delicious, what a great recipe. I love a roast chicken dinner. Your collection is looking wonderful and so nice to see it been used. Take care and stay safe.
ReplyDeleteDayle's chicken dinner looks SO GOOD Teresa!! Often when I roast a chicken, I will stuff a halved lemon in the cavity along with fresh Rosemary - yum!! Your table is so pretty set with your green dishes.
ReplyDeleteI remember my granny used to love rotisserie chickens from her local shop. I used to be fascinated by the rotating chickens in the great big oven in the shop. Your roast chicken dinner looks delicious, I bet the veg tasted really nice, roasted in the juices of the chicken. We always roast our own, with several recipes on rotation. When I make it, I work lots of herbs into butter and push this under the breast skin. Annie makes a wonderful garlic chicken and Richard roasts his with pin head oats stuffing. I am so hungry! Yum!
ReplyDeleteDayle is sure a marvelous cook! It seems no matter what recipe you find, he is willing to give a go! Looks delicious! Love your Jadeite collection.
ReplyDeleteYour meal looks yummy Teresa. Love roasted chicken. Generally cook from scratch. Love that you use your collections. The Jadeite looks pretty. Hugs Anne x
ReplyDeleteSo lovely and cosy there! That chicken dinner looks delicious.... Dayle is such a good chef. I love your Jadeite, it’s such a pretty colour and fascinating to see all the different pieces. Enjoy your cosy days dear Teresa XXX
ReplyDeleteTo me, there is nothing more comforting than a roast chicken with veg :) The perfect meal. I will say that I do use a lemon in the body cavity and it is quite good. LOVE the Jadeite. I have some Blue Azurite Fire King, but also love the Jadeite. Thanks for linking up and have a great weekend.
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