Basic HTML Version
THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
8
Baked Chicken
INGREDIENTS
4 to 6 chicken breast halves, bone-in
1
/
4
cup olive oil
1
/
2
cup minced green onion
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or 1 teaspoon
dried rosemary
1 tablespoon fresh chopped dill
1
/
2
teaspoon dried tarragon
1
/
2
cup fresh lemon juice
1
/
8
teaspoon coarsely ground black pepper, to taste
grated zest of one lemon
METHOD
Wash chicken; transfer to a large resealable plastic
food storage bag. Combine marinade ingredients and
pour over chicken. Turn bag to coat chicken pieces
well. Refrigerate and marinate for 2 to 4 hours,
turning occasionally.
Remove chicken from marinade and drain well; put
the reserved marinade in a saucepan. Arrange
chicken on a rack in a foil-lined baking dish or
roaster. Bake at 400 for 35 minutes. Meanwhile, bring
the marinade to a boil; continue boiling over medium
heat for 5 minutes. Turn and brush with the marinade
and bake for about 20 to 30 minutes longer, basting
several times before the chicken is done. Chicken
should be browned and juices will run clear when
pierced with a fork.
Serves 4 to 6.
Roast Lamb
INGREDIENTS
1 leg of lamb, weighing about 4 lb
(1.8 kg)
3 large cloves garlic, peeled and
thinly sliced lengthways into
about 24 slivers
2 large stems fresh rosemary, cut
into about 24 small sprigs
1 small onion, peeled
Salt and freshly milled black
pepper
For the Onion and Rosemary
Sauce:
1 rounded tablespoon rosemary
leaves
1 large onion, peeled and finely
chopped
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons crème fraîche
Salt and freshly milled black
pepper
Preheat the oven to gas mark 5,
375°F (190°C).
Serves 6-8