Glazed Baby Carrots
2 lbs. baby carrots, fresh or frozen, cooked until tender
6 T. butter
6 T. brown sugar
1 t. cinnamon
1 t. ground cloves
Melt butter in small pan or bowl. Stir in brown sugar, cinnamon and cloves. Pour
over cooked and drained carrots. Stir to coat. Heat in pan a few minutes or
microwave on high for 30 seconds.
Roast Chicken with Lemon and Herbs
1 fresh chicken, 3 1/2 lbs.
Salt and freshly ground pepper
6 fresh sage leaves (or 4 sprigs fresh tarragon or 1/2 t. dried herbes de
1 large lemon, cut into 1/4-inch slices
2 T. butter, room temperature
2/3 C. mixed roughly chopped carrots and onions
1 to 2 T. minced shallots
1/3 C. dry white French vermouth or dry white wine
2/3 C. or more chicken stock
1 to 2 T. butter (optional)
Set oven rack to lower midlevel position and preheat oven to 425° F.
Rinse chicken thoroughly, inside and out, under hot water, then dry it with
paper towels. Remove any lumps of fat from inside the cavity near the tail
Salt and pepper cavity and stuff with sage leaves and 3 or 4 thick slices of
lemon; give the slices a squeeze as you put them in. Massage butter over entire
chicken skin, including undersides, then salt generously.
Tie ends of drumsticks together with twine. Arrange chicken breast-up on rack in
roasting pan 2 inches deep and tuck the flap of neck skin underneath. Squeeze
juice of remaining lemon pieces over top.
Set roasting pan in oven. After 15 minutes, lower heat to 350° F. When chicken
is beginning to brown rapidly, baste with accumulated pan juices. Roast an hour,
adding onions and carrots after 30 minutes and basting several times. Very
carefully test for doneness, checking for easy movement in leg joint and clear
color in the juices. Return it to the oven if there is any sign of pink. (A
small chicken will roast in about 1 1/2 hours or more.) When done, remove
chicken from rack and set it on a board to rest 15 minutes before carving. This
allows the juices to retreat back into the flesh.
While chicken is resting, make a deglazing sauce in roasting pan.
Have ready a strainer set over a small saucepan. Tilt roasting pan so remaining
fat and juices accumulate in one corner. Carefully spoon off most of fat and
reserve for vinaigrette or other uses.
Place roasting pan on stove burner over medium heat; add shallots and stir for a
moment until sizzling. Pour in wine or vermouth and the stock and heat rapidly
to a simmer, scraping up all the glazed bits in the pan. Cook briefly until
glaze is melted and liquid is slightly syrupy. Strain into saucepan, pressing
strained bits to release their juice. (If you like the bits, don't strain.)
Taste sauce and adjust seasoning; you may add more wine or stock and boil it
down a bit to thicken. Whisk in butter just before serving, if desired, for
Deglazing also may be done in a saucepan; scrape defatted juices and as much of
glazed bits as you can into saucepan, pour a small amount of boiling water into
roasting pan and scrape to melt remaining glaze. Add to saucepan with shallots,
wine, and stock; bring to a boil and cook until thickened. Strain and whisk in
optional butter. Makes about 1 cup sauce.
Carve chicken and serve with deglazing sauce.
Makes 4 servings.