This will serve a family of 4 (if really hungary) or 6 guests.
- 1 garlic clove, minced
- 4 tbsp. butter, softened
- 2 nav al oranges, zest 1 and cut both into wedges
- 2 tsp. thyme, chopped
- 1 – 5 lb. chicken
- 2 red onion, peeled and cut into wedges
Preheat oven to 450 degrees. Mash the butter and garlic into a paste.
Combine the garlic paste, butter, zest and thyme. Now separate the skin from the breast and rub half the butter under the skin on each side. Sprinkle with salt.
Fill the cavity with 2 orange wedges and some thyme sprigs. Place the chicken, breast side up on a baking sheet and tuck the wings under. Tie the legs together and scatter the remaining vegetables around the chicken. Dot the oranges with 1 tbsp. of the butter mixture.
Roast for 30 minutes. Brush with remaining butter mixture. Flip the oranges and onions over. Rotate the sheet and roast a further 15 minutes. Remove the vegetables if they are carmelized and roast the bird until the juices run clear and the temperature reaches 165-170 degrees.
Let rest for 10 minutes before serving. Enjoy, it is delicious.
Carmelized Onion and Bacon Mini Quiches
Nothing makes a hostess super great except by being prepared and not a slave in the kitchen when you have a house full of company. They came to see you, talk to you and enjoy all you have to offer. Your job, however, is to plan ahead, make ahead and only allow last minutes tasks to take place.
That means candles lit, nuts, candies in dishes spread around for easy access by everyone and double check before the doorbell rings that your bathroom is sparkling clean and then greet them, put a drink in their hands and bring out the “oh my” quiches.
- Use ready-to-use mini pastry shells.
- 2 tbsp. oil
- 1 medium onion, finely chopped
- 4 oz. bacon, cooked crisp
- 3 tsp. whole grain mustard
- 2 large eggs
- 1/2 -3/4 cup half and half cream
Preheat oven to 400 degrees. Heat the oil in a skillet until hot and add the onion, cooking over medium heat for about 30 minutes until golden. This brings out the sweetness of the onion. (so they say).
Remove the onion and allow to cool. Add the chopped bacon and cook until crisp. Add the onion to this and 3 tsp. of the mustard. Season with a pinch of salt and pepper.
Beat the eggs until foamy and add the cream, blending completely. Into the tart shells, add equals amounts of the onion mixture and carefully spoon the egg mixture over the top. Place on parchment lined cookie sheet(s) and bake for 15-18 minutes until puffed and golden in colour.
Make sure each guest has a small plate and napkin. Enjoy and I hope you have more …they’ll be asking.
Now….where did I put my wine glass?