Simon Garfunkel Roast Chicken Recipes

SIMON & GARFUNKEL ROASTER CHICKEN

Steps:

• Carefully lift breast skin and rub inside with 3/4 of the chopped herbs. Use rest, with salt and pepper, to season cavity. drizzle breast with olive oil, and bake in roaster (George Foreman type) for 55 minutes. Yield: 8 servings Preparation Time: 1 hour Per Serving (excluding unknown items): 2242 Calories; 167g Fat (68.6% calories from fat); 170g Protein; 2g Carbohydrate; 1g Dietary Fiber; 895mg Cholesterol; 2819mg Sodium. Exchanges: 0 Grain(Starch); 24 Lean Meat; 0 Vegetable; 18 1/2 Fat.

ROASTED CHICKEN A LA SIMON & GARFUNKEL

Steps:

• Heat oven to 425 degrees
• Season chicken inside and out with salt and pepper.
• Stuff cavity with sliced lemon and sprigs of herbs.
• To make herb compound butter, in a medium bowl mix softened butter with lemon zest and lemon juice, and the chopped herbs.
• Rub herb compound butter under skin of chicken, place some inside the cavity, and rub the remainder of compound butter on top of chicken.
• Truss chicken with kitchen twine and place inside cast iron skillet. Roast for 45 minutes or until done
• Remove twine, transfer chicken to a plate and serve.

SIMON & GARFUNKEL ROAST CHICKEN

Steps:

• Preheat oven to 425.
• Spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
• In a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
• Set aside.
• Quarter the potatoes (do not peel), then cut them into 1/2" pieces.
• Set aside.
• Rub some salt and about 2 tsp.
• of the herb mixture mixture into the cavity of the chicken.
• Then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
• Rub some salt on the outside of the chicken and brush with some of the olive oil.
• Sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
• In a large bowl, toss the potatoes and shallots with the remaining olive oil and herb mixture, and the remaining bay leaf, crumbled into a few pieces.
• Mix well.
• Spoon the vegetables evenly around the chicken in the baking dish and bake, uncovered, for about 1 hour and 15 minutes, or until the juices run clear when pierced in the thickest part of the thigh and the legs can be moved easily.
• While baking, occasionally baste the chicken and turn the vegetables.
• When the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
• Cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
• (If necessary, you can keep it warm in a very low oven.) SAUCE: Pour the pan juices into a large glass measuring cup and degrease.
• (One way is to dab the grease that has risen to the top with clean, dry paper towels until it is soaked up.) Add enough stock to measure 2 cups.
• Pour the balsamic vinegar into the baking pan and bring to a boil over medium heat on top of the stove, scraping up any browned bits.
• (You can continue working in the baking pan or transfer the contents of the baking pan to a small saucepan at this point-- whichever is easiest for you).
• Boil for about 4 minutes or until reduced to a glaze.
• Add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
• This should take about 10 minutes.
• Reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
• Taste the sauce and adjust the seasonings to taste.
• Stir in the parsley.
• Slice the chicken and serve with the vegetables.
• Spoon sauce on top.

CHICKEN SIMON AND GARFUNKEL

Steps:

• Pound the chicken breast halves to flatten.
• Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks.
• Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated.
• Place breasts in greased baking dish.
• Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken.
• Bake 30 minutes in a 325 deg. F. oven.
• Pour wine over chicken and bake another 25-30 minutes.

SIMON AND GARFUNKEL POT ROAST

Steps:

• Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt.
• Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting.
• Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.

SIMON AND GARFUNKEL POT ROAST

Steps:

• Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt.
• Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting.
• Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.