Pasta Alla Norma
Recommended by Becci. We have a favorite dish at the Pink Door and this comes close.
http://www.cooksillustrated.com/recipes/detail.asp?docid=19839
Serves 4. Published July 1, 2009. From Cook's Illustrated.
We call for both regular and extra-virgin olive oil in this recipe. The higher smoke point of regular olive oil makes it best for browning the eggplant; extra-virgin olive oil stirred into the sauce before serving lends fruity flavor. If you don’t have regular olive oil, use vegetable oil. We prefer kosher salt in step 1 because it clings best to the eggplant. If using table salt, reduce the amount to ½ teaspoon. Ricotta salata is traditional, but French feta, Pecorino Romano, and Cotija (a firm, crumbly Mexican cheese) are acceptable substitutes; see “Ricotta Salata’s Understudies,” below. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen.
Ingredients
1 large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
Kosher salt (see note)
3 tablespoons olive oil (see note)
4 medium garlic cloves , mined or pressed through garlic press (about 4 teaspoons)
2 anchovy fillets , minced (about 1 generous teaspoon)
1/4-1/2 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes (see note)
1 pound ziti , rigatoni, or penne
6 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
3 ounces ricotta salata , shredded (about 1 cup) (see note)
Instructions
1.
1. Toss eggplant with 1 teaspoon salt in medium bowl. Line surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters; wipe out and reserve bowl. Microwave eggplant on high power, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly.
2.
2. Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon olive oil, and toss gently to coat; discard coffee filters and reserve plate. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add eggplant and distribute in even layer. Cook, stirring or tossing every 1½ to 2 minutes (more frequent stirring may cause eggplant pieces to break apart), until well browned and fully tender, about 10 minutes. Remove skillet from heat and transfer eggplant to now-empty plate and set aside.
3.
3. Add remaining 1 tablespoon olive oil, garlic, anchovies, and pepper flakes to now-empty but still-hot skillet and cook using residual heat so garlic doesn’t burn, stirring constantly, until fragrant and garlic becomes pale golden, about 1 minute (if skillet is too cool to cook mixture, set it over medium heat). Add tomatoes, return skillet to burner over medium-high heat, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.
4.
4. Meanwhile, bring 4 quarts water to boil. Add pasta and 2 tablespoons salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
5.
5. While pasta is cooking, return eggplant to skillet with tomatoes and gently stir to incorporate. Bring to simmer over medium heat and cook, stirring gently occasionally, until eggplant is heated through and flavors are blended, 3 to 5 minutes. Stir basil and extra-virgin olive oil into sauce; season to taste with salt. Add sauce to cooked pasta, adjusting consistency with reserved pasta cooking water so that sauce coats pasta. Serve immediately, sprinkled with ricotta salata.
Saturday, January 16, 2010
Beef and Veggie soup
I'm cleaning the kitchen and watching Americas Test Kitchen
http://www.americastestkitchentv.com/recipe.asp?recipeids=4518&iSeason=9
Beef and Vegetable Soup
from the Episode: Soups of the Day
Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some trade-off in flavor. Our preferred brand of beef broth is Pacific. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into 1/2-inch pieces (2 cups), during the last 15 minutes of cooking.
Serves 6
1 pound sirloin tip steaks , trimmed of excess fat and cut into 1/2-inch pieces (see note above)
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 pound cremini mushrooms , stems trimmed, caps wiped clean and quartered
1 large onion , chopped medium (about 1 1/2 cups)
2 tablespoons tomato paste
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/2 cup red wine
4 cups beef broth (see note above)
1 3/4 cups low-sodium chicken broth
4 medium carrots , peeled and cut into 1/2-inch pieces (about 2 cups)
2 medium ribs celery , cut into 1/2-inch pieces (about 3/4 cup)
1 bay leaf
1 tablespoon unflavored gelatin (powdered)
1/2 cup cold water
2 tablespoons minced fresh parsley leaves
See Illustrations Below: Building Meaty Flavor Quickly
1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.
5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.
http://www.americastestkitchentv.com/recipe.asp?recipeids=4518&iSeason=9
Beef and Vegetable Soup
from the Episode: Soups of the Day
Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some trade-off in flavor. Our preferred brand of beef broth is Pacific. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into 1/2-inch pieces (2 cups), during the last 15 minutes of cooking.
Serves 6
1 pound sirloin tip steaks , trimmed of excess fat and cut into 1/2-inch pieces (see note above)
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 pound cremini mushrooms , stems trimmed, caps wiped clean and quartered
1 large onion , chopped medium (about 1 1/2 cups)
2 tablespoons tomato paste
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/2 cup red wine
4 cups beef broth (see note above)
1 3/4 cups low-sodium chicken broth
4 medium carrots , peeled and cut into 1/2-inch pieces (about 2 cups)
2 medium ribs celery , cut into 1/2-inch pieces (about 3/4 cup)
1 bay leaf
1 tablespoon unflavored gelatin (powdered)
1/2 cup cold water
2 tablespoons minced fresh parsley leaves
See Illustrations Below: Building Meaty Flavor Quickly
1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.
5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.
Friday, January 8, 2010
Cupcake in a Jar
Monday, January 4, 2010
Holiday Leftover Recipes
Okay, I'm a little in love with the CBS Early show website right now and I'm scowering other recipe ideas from shows past.
Leftovers Transformed, on a "Shoestring"
Chef Chris Santos Gives Ways to Remake Your Holiday Extras. on a Budget
After a full day of eating and drinking on Christmas, the last thing you want to do is prepare another meal.
Though ham is great, after that 20th ham sandwich, it can get a little old.
So, on "The Early Show Saturday Edition," Chris Santos, executive chef and owner of New York's Stanton Social, took on the "Chef on a Shoestring" challenge. His mission was to prepare some great dishes with leftovers you'll actually want to eat -- on a $30 budget.
"Early Show" Recipes Galore
All of Santos' dishes had leftovers from Christmas dinner. Since he was using leftovers, Santos didn't have to pay for the following:
• Sweet potatoes
• Dinner rolls
• Ham
• Turkey
• Mashed potatoes
• Apple pie
RECIPES
Spicy and Sweet Potato Pizzas
Use leftover sweet potatoes and blend with maple syrup, molasses, chipotle and butter to make a sweet and spicy topping for French Bread Pizzas with fresh whipped ricotta.
INGREDIENTS:
2 cups leftover roasted yams
1/4 cup heavy cream
2 tablespoons maple syrup
1 teaspoon molasses
1 tablespoon chipotle adobo
2 tablespoons softened butter
Chopped parsley
Chopped thyme
1 cup balsamic vinegar
4 strips cooked bacon
Olive oil, for brushing
8 ounces ricotta cheese
1 loaf French bread
METHOD:
Place everything in a blender and puree until smooth. Add more cream if necessary. Season with salt and pepper and fold in 1 teaspoon chopped parsley and 1/2 teaspoon chopped thyme.
Place balsamic vinegar in a sauce pan and reduce by 2/3. Cool.
For the Pizzas, split French bread in half and brush generously with olive oil. Spread bread with potato puree and then top with evenly spaced teaspoon dollops of fresh ricotta cheese. Add crumbled cooked bacon and place in 375°F oven until golden and crusty. Remove from oven and top with grated Parmigiano or asiago cheese (optional), drizzle lightly with a few drops of reduced balsamic vinegar and finish with fresh cracked pepper and fine chopped parsley and thyme. (The Food Lover's Companion)
Golden Potato & Ham Croquettes
INGREDIENTS:
1 cup leftover ham
4 cups leftover mashed potatoes
1/2 pound mozzarella, shredded
1/4 cup parmesan, grated
1 tablespoon onion powder
1/4 cup chopped parsley
3 large eggs, beaten
3/4 cup fine dry bread crumbs
METHOD:
Finely dice the ham and sauté in olive oil with a touch of garlic until crispy. Drain.
Combine the mashed potatoes with cooked ham, mozzarella, parmesan, onion powder, and parsley. Form into croquettes about two inches long and one inch wide.
Dust with flour and dip in the beaten egg and roll in bread crumbs. Pan or deep fry croquettes until they are golden and crispy.
Serve on own or with your favorite marinara or tomato sauce. They also go great with the roasted garlic mayonnaise.
Cuban Sliders
Make non-traditional Cuban inspired sliders by slicing the leftover ham and turkey and layering the meats. Spread on the fixings and you've got a delicious sandwich in no time at all.
INGREDIENTS:
6 Parker House rolls, split lengthwise
12 slices leftover ham
12 slices leftover turkey
24 slices cheese (Swiss or Gruyere)
18 thin slices of pickle
6 razor thin slices of jalapeno
6 tablespoons mustard
6 tablespoons roasted garlic mayo (see recipe below)
Cilantro leaves, picked
METHOD:
To assemble the sandwiches spread mustard and mayo evenly on rolls. Using the bottom half of each roll as a starting point, layer the sandwiches in the following order:
1 slice of cheese
2 slices of Ham
1 slice of cheese
2 slices of turkey
1 slice of cheese
3 slices pickle
1 slice jalapeno
4 cilantro leaves
1 slice of cheese
Place on griddle and press while cooking or cook in a Panini press until exterior is golden and crusty and cheese is gooey.
Roasted Garlic Mayo
INGREDIENTS:
12 cloves garlic, peeled
Olive oil for drizzling
Salt
Pepper
METHOD:
Drizzle 12 peeled cloves of garlic with olive oil and season with salt and pepper. Wrap tightly in aluminum foil and roast in a 375°F oven for 45 minutes or until softened and aromatic. Cool slightly and puree with 2 cups of your favorite mayonnaise. Season liberally with salt and pepper.
Apple Pie Ice Cream Sundae
INGREDIENTS:
1 pint vanilla or cinnamon ice cream
Caramel sauce
2 pieces leftover Apple (or whatever pie you have) pie
METHOD:
Freeze and then chop the leftover pie into bite sized pieces. Divide ice cream into four bowls and top with the pie bites and drizzle over the caramel sauce.
So how did Chris do with our $30 budget?!
Sweet Potato Pizza
heavy cream $1.19
molasses $2.59
chipotles in adobo $.99
bacon $1.99
ricotta $1.98
French bread $1.59
total $10.33
Ham & Potato Croquettes
mozzarella $2.99
parmesan $2.24
bread crumbs $1.19
total $6.42
Cuban Sliders
Swiss cheese $1.66
pickle $.56
jalapeno $.16
cilantro $.69
garlic $.39
total $3.46
Apple Pie Sundae
ice cream $1.33
caramel sauce $2.69
total $4.02
Grand Total: $24.23!
Leftovers Transformed, on a "Shoestring"
Chef Chris Santos Gives Ways to Remake Your Holiday Extras. on a Budget
After a full day of eating and drinking on Christmas, the last thing you want to do is prepare another meal.
Though ham is great, after that 20th ham sandwich, it can get a little old.
So, on "The Early Show Saturday Edition," Chris Santos, executive chef and owner of New York's Stanton Social, took on the "Chef on a Shoestring" challenge. His mission was to prepare some great dishes with leftovers you'll actually want to eat -- on a $30 budget.
"Early Show" Recipes Galore
All of Santos' dishes had leftovers from Christmas dinner. Since he was using leftovers, Santos didn't have to pay for the following:
• Sweet potatoes
• Dinner rolls
• Ham
• Turkey
• Mashed potatoes
• Apple pie
RECIPES
Spicy and Sweet Potato Pizzas
Use leftover sweet potatoes and blend with maple syrup, molasses, chipotle and butter to make a sweet and spicy topping for French Bread Pizzas with fresh whipped ricotta.
INGREDIENTS:
2 cups leftover roasted yams
1/4 cup heavy cream
2 tablespoons maple syrup
1 teaspoon molasses
1 tablespoon chipotle adobo
2 tablespoons softened butter
Chopped parsley
Chopped thyme
1 cup balsamic vinegar
4 strips cooked bacon
Olive oil, for brushing
8 ounces ricotta cheese
1 loaf French bread
METHOD:
Place everything in a blender and puree until smooth. Add more cream if necessary. Season with salt and pepper and fold in 1 teaspoon chopped parsley and 1/2 teaspoon chopped thyme.
Place balsamic vinegar in a sauce pan and reduce by 2/3. Cool.
For the Pizzas, split French bread in half and brush generously with olive oil. Spread bread with potato puree and then top with evenly spaced teaspoon dollops of fresh ricotta cheese. Add crumbled cooked bacon and place in 375°F oven until golden and crusty. Remove from oven and top with grated Parmigiano or asiago cheese (optional), drizzle lightly with a few drops of reduced balsamic vinegar and finish with fresh cracked pepper and fine chopped parsley and thyme. (The Food Lover's Companion)
Golden Potato & Ham Croquettes
INGREDIENTS:
1 cup leftover ham
4 cups leftover mashed potatoes
1/2 pound mozzarella, shredded
1/4 cup parmesan, grated
1 tablespoon onion powder
1/4 cup chopped parsley
3 large eggs, beaten
3/4 cup fine dry bread crumbs
METHOD:
Finely dice the ham and sauté in olive oil with a touch of garlic until crispy. Drain.
Combine the mashed potatoes with cooked ham, mozzarella, parmesan, onion powder, and parsley. Form into croquettes about two inches long and one inch wide.
Dust with flour and dip in the beaten egg and roll in bread crumbs. Pan or deep fry croquettes until they are golden and crispy.
Serve on own or with your favorite marinara or tomato sauce. They also go great with the roasted garlic mayonnaise.
Cuban Sliders
Make non-traditional Cuban inspired sliders by slicing the leftover ham and turkey and layering the meats. Spread on the fixings and you've got a delicious sandwich in no time at all.
INGREDIENTS:
6 Parker House rolls, split lengthwise
12 slices leftover ham
12 slices leftover turkey
24 slices cheese (Swiss or Gruyere)
18 thin slices of pickle
6 razor thin slices of jalapeno
6 tablespoons mustard
6 tablespoons roasted garlic mayo (see recipe below)
Cilantro leaves, picked
METHOD:
To assemble the sandwiches spread mustard and mayo evenly on rolls. Using the bottom half of each roll as a starting point, layer the sandwiches in the following order:
1 slice of cheese
2 slices of Ham
1 slice of cheese
2 slices of turkey
1 slice of cheese
3 slices pickle
1 slice jalapeno
4 cilantro leaves
1 slice of cheese
Place on griddle and press while cooking or cook in a Panini press until exterior is golden and crusty and cheese is gooey.
Roasted Garlic Mayo
INGREDIENTS:
12 cloves garlic, peeled
Olive oil for drizzling
Salt
Pepper
METHOD:
Drizzle 12 peeled cloves of garlic with olive oil and season with salt and pepper. Wrap tightly in aluminum foil and roast in a 375°F oven for 45 minutes or until softened and aromatic. Cool slightly and puree with 2 cups of your favorite mayonnaise. Season liberally with salt and pepper.
Apple Pie Ice Cream Sundae
INGREDIENTS:
1 pint vanilla or cinnamon ice cream
Caramel sauce
2 pieces leftover Apple (or whatever pie you have) pie
METHOD:
Freeze and then chop the leftover pie into bite sized pieces. Divide ice cream into four bowls and top with the pie bites and drizzle over the caramel sauce.
So how did Chris do with our $30 budget?!
Sweet Potato Pizza
heavy cream $1.19
molasses $2.59
chipotles in adobo $.99
bacon $1.99
ricotta $1.98
French bread $1.59
total $10.33
Ham & Potato Croquettes
mozzarella $2.99
parmesan $2.24
bread crumbs $1.19
total $6.42
Cuban Sliders
Swiss cheese $1.66
pickle $.56
jalapeno $.16
cilantro $.69
garlic $.39
total $3.46
Apple Pie Sundae
ice cream $1.33
caramel sauce $2.69
total $4.02
Grand Total: $24.23!
Katie Lee Shares Her Roasting Secrets in "Early Show" Cooking School
It's the first work day of the year... and I slept in an extra hour. Doug turned on the early show to help put some pep in my step.
I woke up to this lovely recipe by Katie Lee. I love that it was cooked in a skillet then the gravy could be fixed up in the same dish after the chicken comes out of the oven.
This is one to try!!!
And it's inspired me to create a block for my bucket list of recipes instead of delicious.
Perfect Roast Chicken in Your Kitchen
Katie Lee Shares Her Roasting Secrets in "Early Show" Cooking School
Watch CBS News Videos Online
Do you know how to roast a chicken?
For those that don't, school is in session. In "The Early Show"'s Cooking School, contributor Katie Lee shared her know-how to help you make a perfect roast chicken in your own kitchen.
"Early Show" Recipes Galore
January 24th... I did it
Notes:
- Organic chicken at QFC was $11 (costco cooked chicken $5) I know it's no comparison but worth noting.
- It was hard to spread the butter. I used soft butter but it might be good to catch it from the fridge so it's mailable but not completely soft.
- Gravy WAS THE BEST EVER!!!
Roast Chicken Recipe
INGREDIENTS:
For the chicken:
1 six-pound organic roasting chicken
Salt and pepper
4 tablespoons unsalted butter, at room temperature
2 tablespoons mixed herbs (like sage, thyme, and rosemary)
2 onions (one sliced 1/2 inch thick, one quartered)
1 bulb garlic
1/2 lemon
Sprigs of thyme
For the gravy:
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups chicken stock
Salt and pepper
Special equipment: iron skillet, a meat thermometer
METHOD:
Preheat oven to 425 F.
Remove giblets from chicken cavity. Generously season inside the cavity with salt and pepper.
In a bowl, use a fork to mash butter and herbs until combined. Using your fingers, loosen the skin of the chicken. Smear about 3/4 of the butter under the skin of the chicken. Spread the remaining butter all over the top of the skin. Generously season with salt and pepper.
Arrange onion slices on the bottom of the iron skillet. Place chicken on top. Tuck the wings under the chicken. Slice the top of the garlic bulb to expose the cloves but leave in the peel. Stuff the cavity with the garlic, lemon, and thyme. Use kitchen twine to tie the legs of the chicken together.
Bake for approximately 1 1/2 hours, until the chicken is beautifully golden brown and a thermometer reads 165 F degrees and the juices run clear. Transfer chicken to a cutting board and tent with foil. Let stand 10 minutes before carving.
While the chicken is resting, make the gravy. Use a slotted spoon to remove the onions from the pan. Place the pan on over medium heat and melt butter. Stir in flour and let brown 2 to 3 minutes. Whisk in stock and bring to a low boil. Reduce heat and simmer a few more minutes, until thickened. Season with salt and pepper to taste.
Remove twine from chicken legs and remove garlic, herbs, and lemon from the cavity. Carve and serve with gravy.
I woke up to this lovely recipe by Katie Lee. I love that it was cooked in a skillet then the gravy could be fixed up in the same dish after the chicken comes out of the oven.
This is one to try!!!
And it's inspired me to create a block for my bucket list of recipes instead of delicious.
Perfect Roast Chicken in Your Kitchen
Katie Lee Shares Her Roasting Secrets in "Early Show" Cooking School
Watch CBS News Videos Online
Do you know how to roast a chicken?
For those that don't, school is in session. In "The Early Show"'s Cooking School, contributor Katie Lee shared her know-how to help you make a perfect roast chicken in your own kitchen.
"Early Show" Recipes Galore
January 24th... I did it
Notes:
- Organic chicken at QFC was $11 (costco cooked chicken $5) I know it's no comparison but worth noting.
- It was hard to spread the butter. I used soft butter but it might be good to catch it from the fridge so it's mailable but not completely soft.
- Gravy WAS THE BEST EVER!!!
Roast Chicken Recipe
INGREDIENTS:
For the chicken:
1 six-pound organic roasting chicken
Salt and pepper
4 tablespoons unsalted butter, at room temperature
2 tablespoons mixed herbs (like sage, thyme, and rosemary)
2 onions (one sliced 1/2 inch thick, one quartered)
1 bulb garlic
1/2 lemon
Sprigs of thyme
For the gravy:
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups chicken stock
Salt and pepper
Special equipment: iron skillet, a meat thermometer
METHOD:
Preheat oven to 425 F.
Remove giblets from chicken cavity. Generously season inside the cavity with salt and pepper.
In a bowl, use a fork to mash butter and herbs until combined. Using your fingers, loosen the skin of the chicken. Smear about 3/4 of the butter under the skin of the chicken. Spread the remaining butter all over the top of the skin. Generously season with salt and pepper.
Arrange onion slices on the bottom of the iron skillet. Place chicken on top. Tuck the wings under the chicken. Slice the top of the garlic bulb to expose the cloves but leave in the peel. Stuff the cavity with the garlic, lemon, and thyme. Use kitchen twine to tie the legs of the chicken together.
Bake for approximately 1 1/2 hours, until the chicken is beautifully golden brown and a thermometer reads 165 F degrees and the juices run clear. Transfer chicken to a cutting board and tent with foil. Let stand 10 minutes before carving.
While the chicken is resting, make the gravy. Use a slotted spoon to remove the onions from the pan. Place the pan on over medium heat and melt butter. Stir in flour and let brown 2 to 3 minutes. Whisk in stock and bring to a low boil. Reduce heat and simmer a few more minutes, until thickened. Season with salt and pepper to taste.
Remove twine from chicken legs and remove garlic, herbs, and lemon from the cavity. Carve and serve with gravy.
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