Sunday, August 16, 2015

Wildflower Honey & Lavender Roasted Chicken

     Scrolling through my favorite cookbook, The Vineyard Kitchen, I noticed this recipe and thought I should make this.  There is lavender growing everywhere around my house, so this would be a perfect recipe!  It was delish!     

What you need:

4 sprigs lavender with flower plus 8 for garnish
1/4 cup wildflower honey
8 sqaub (but I used 2 chickens)
Fresh ground black pepper
2 TBsp extra virgin olive oil, plus more for rubbing the birds
1 TBsp unsalted butter
1 cup dry white wine

How to make it:

Mix together the 4 sprigs of lavender, honey, 2 Tbsp of water, and 1 tsp of salt in a medium saucepan and heat gently until the mixture simmers.
Turn off the heat and let the lavender steep until ready to use.
Cut off the neck, the wings tips at the second join from the tip, and the tail of the squab (chicken).
Season the cavity of the birds with salt and pepper and tie the birds (this can be done up to a day in advance; cover and refrigerate the birds).
Preheat the oven to 400˚F.
Rub the birds with olive oil and season with salt and pepper.
Heat a large sauté pan over medium-high heat and add 2 Tbsp of olive oil and 1 Tbsp of butter to coat the bottom of the pan.
Let the butter brown lightly, then add the birds to the pan breast side down.
Do not crowd them in the pan.
Sear them in two batches if necessary.
Sear them until all sides of the birds are golden brown, about 10 minutes.
Adjust the heat as needed if the pan gets too hot and starts to smoke.
Turn the birds as necessary with a pair of tongs.
Be careful not to break the skin.
Remove them from the sauté pan and place them in a large roasting pan.
Drain the excess grease from the sauté pan. 
Add the wine to the sauté pan and bring to a boil.
Scrape the pan to remove an caramelized juices and bits of meat.
Reduce the hear and simmer until the wine is reduced by half, about 5 minutes.
Pour the wine over the birds.
Brush the birds liberally with the reserved honey mixture.  
Roast in the preheated oven for 30 minutes.
Baste the birds with the pan juices and brush with more honey.
Roast another 20 minutes.
Remove from the oven and brush one last time with honey.
Check for doneness, if still raw, cook a little longer.
If fully cooked, let the birds rest for 10 minutes before serving.
Search the birds on a platter with the accompaniments of your choice.
Garnish with lavender sprigs and ENJOY!

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