Lavender, Thyme & Savory Roast Chicken with Honey

Lavender, Thyme & Savory Roast Chicken with Honey
Recipe adapted from Relish Cooking Studio

I've become a real fan of cooking with lavender and this beautifully moist and flavourful roast chicken is the reason why. The key to cooking with lavender is to not use too much. A dish can go from floral to soapy with just a touch too much lavender. So be sure to measure your lavender carefully and trust your tastebuds and nose.

Spatchcocking a chicken allows it to cook faster and keeps the meat moist. Because of the even exposure to the heat, the thighs, legs and breast cook more evenly than when cooking a whole chicken. You could ask your butcher to spatchcock a chicken for you but it is pretty simple to do on your own. Using sharp kitchen scissors, cut the chicken down each side of backbone and remove bone (keep the bone for stock). Turn the chicken over, breast side up and press firmly on the breastbone to flatten it. You'll hear the bone crack. Flatten the chicken and tuck its wings behind the breast. It is as easy as that! You can find many videos online showing you this technique. Here is one: https://www.youtube.com/watch?v=72dQonQa9jE. Enjoy! 

Serves: 4- 6

Ingredient:
2 teaspoons fresh lavender blossoms or 1/2 teaspoon dried blossoms
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
2 teaspoons fresh winter savory or 1 teaspoons dried savory
12 peppercorns
1 1/2 teaspoons kosher salt or fleur de sel
3 tablespoons unsalted butter, softened
1 roasting chicken, 4 to 5 lbs, spatchcocked (ask your butcher to do this)
1/2 cup dry white wine
1/4 cup water
2 tablespoons lavender, acacia or other local honey

Directions:
1. Preheat the oven to 475F.

2. Using a mortar and pestle or an electric spice grinder, grind together lavender, thyme, winter savory, peppercorns and kosher salt. Transfer to a bowl and add the softened butter.  Mix until well combined; set aside.

3. Gently easy your fingers under the chicken’s skin to separate from the bird, creating a cavity across the top of the breast and around the legs.  Using your hands, spread some of the butter under the skin, smearing any remaining butter over the top, massaging it around the legs and wings and generously season the skin with salt and freshly ground black pepper.

4. Place chicken in roasting pan, breast side up. Pour white wine and water into pan.

5. Place chicken preheated oven immediately reduce the heat to 375F. Roast for 20 minutes.  Remove chicken and brush the outside skin with 1 tablespoon honey then return to the oven for 10 minutes more. Remove from the oven and, using a large spoon, baste with the pan juices, now mingled with the honey. Return to the oven and roast for 10 minutes again. Remove the chicken again, spread with the remaining honey. Roast for 10 minutes more, then baste again with the pan juices. Sprinkle the skin with a little more salt and freshly ground black pepper. Cook for 5 minutes more and remove from the oven. The chicken is done when the juices run pinkish clear when the breast is pierced at its thickest part with the tip of a knife, or an instant-read thermometer inserted into the thickest part registers 165°F. The skin should be crisp and golden brown.

6. Let chicken rest for 10 to 15 minutes, covered with foil, before carving.

Scalloped Potato with Thyme & Parsley

Scalloped Potato with Thyme & Parsley

Recipe by Dragon

Sometimes you just have to give yourself permission to indulge in decadent food and this is one of my favourite ways to indulge.  This combination of potato, cream, cheese, butter and herbs makes for a rich and delicious dish. If you question whether or not to make these, just take some advice from the lovely and wise Julia Child; everything in moderation, including moderation. Enjoy!

Servings: 10-12

Ingredients:

3 pounds yukon gold potatoes, peeled and sliced into 1/8 inch rounds

1 1/2 cup heavy cream

1/2 cup milk

1/4 cup butter

2 garlic cloves, minced

3 tablespoons chopped fresh parsley

3 tablespoons fresh thyme leaves

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

2 cups grated Gruyere cheese, divided (1 1/4 cups for layering in gratin and 3/4 cup for the top)

Directions:

1. Preheat oven to 350°F. Fill large bowl with cold water and place potatoes in bowl with water. Combine cream, milk, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl.

2. Butter 13x9 inch glass baking dish (or you can do individual ramekins). Drain potatoes, then pat dry. Transfer 1/4 of potatoes to the prepared baking dish and spread them out evenly evenly. Season with salt & pepper. Sprinkle 1/4 of the herb mixture over the potatoes. Sprinkle with 1/4 of the grated cheese. Repeat another 3 times with potatoes, salt & pepper, herb mixture, and cheese (4 layers).

3. Pour cream mixture over the gratin, pressing lightly to submerge potato mixture as much as possible.Cover gratin tightly with foil. Bake 45-60 minutes or until the potatoes are almost tender. Check by inserting a knife in the middle of the gratin, the potatoes should be almost tender. 

4. Uncover the gratin and sprinkle the top with the remaining cheese. Bake for an additional 30 minutes or until the top of the gratin is golden and most of liquid is absorbed. Let the gratin cool for about 15 minutes before serving. This will allow the gratin to absorb all the liquid before serving. Serve hot or warm.

Garlic Confit Toast

Garlic Confit Toast
Adapted from Bon Appetit

This is not your ordinary garlic bread. It is a decadent and luscious combination of Parmesan, confit garlic, butter, lemon and red pepper flakes.  I could easily become addicted to this. My advice is to use the best Parmesan you can find for this bread. You won't regret it. I will add some fresh chopped parsley to the mix next time for a little more freshness. Enjoy!

Servings: 4

Ingredients:
1 head garlic, cloves peeled
1/2 cup unsalted butter
1 cup grated Parmesan (use the real thing!)
1/2 teaspoon dried oregano
1 teaspoon freshly grated lemon zest
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 baguette

Directions:

1. Cook garlic in butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15−20 minutes. Transfer to a medium bowl; let cool. 


2. Add Parmesan, oregano, lemon zest, and red pepper flakes to garlic and mash to a paste; season to taste with salt and pepper. 


3. Heat broiler. Slice baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Slice.