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.... no cilantro..... for wiff 1 whole chicken, cleaned 1 oz chopped thyme 1 oz chopped lavender 1/2 tsp salt 1/4 tsp black pepper 1 stick of butter 3- 4 tbs honey 1 1/2 c chicken stock 1/4 c red wine pre-heat oven to 375. finely chopped thyme, lavender, salt and pepper..... rinse bird: interior and exterior. dry it. oil outside. create pockets between skin and muscle. mix herbs. apply herb mixture inside and out of skin. do a small dice of 1 or 2 sticks of butter.. place between skin and muscle. just s&p inside cavity. use it's stock and it's own juices to baste (about every 15 min).. about half way through cooking, i add honey to the basting liquid and continue basting with the honey/lavender mix...... gives it a nice glaze/sauce.... about 10-15 min before serving a make a sauce out of the liquid..... i'll deglaze with a little red wine.... add some roux.... finish with a little butter. and an easy one..... marsala (chicken or veal) 4 oz unsalted butter (by weight) 4 oz flour (by weight) 1/2 C or so of flour S&P 1-2 tbs veg or olive oil (we use blended in the kitchen) 1 shallot minced 2 C button mushrooms (finely sliced) 1 1/2 C stock (use chicken if chicken, use beef if veal) 1 1/2 C marsala wine 1 tbs butter 1/4 - 1/8 C cream preheat oven to 150-175. melt butter. add flour cook for about 5-8 min.... want a lighter roux. under saran wrap pound chicken or veal flat until it is about 1/8 - 1/4" thick. mix s&p into flour. lightly dredge meat. in a separate pan heat pan (med-high), add oil until hot enough to cook. sear your meat cook about 90%... set aside in the low temp oven (150 - 175). and more oil... saute mushrooms... add shallots when shrooms are 75% cooked. cook for about 2-3 more min. deglaze with marsala.. then add stock. reduce by 1/2. while boiling add 1-2 tsp of roux... whisking constantly.. it will thicken in a few minutes. if your need more, add more a little at a time. add cream.. boil until reaches desired consistency. finish with butter. check meat for doneness.... just top meat with sauce. very good with noodles, risotto, and spaetzle. edit: to add list of ingredients to recipe
