While my daughter was visiting, she made the best Herb Crusted Chicken that I had ever had! She rubbed the herb mixture under the skin and on the outside of the whole chicken then roasted it at 325 degrees. It was beyond delicious! I enjoyed the flavor so much that I started thinking that the rub would also be good for boneless, skinless, baked chicken breasts or to saute chicken strips with. So I adapted the recipe just a tad to be Specific Carbohydrate Diet legal. The small packages of fresh herbs were just the right amount for this recipe.
Herb Rub makes enough for 2 whole chickens or about 10 TBSP
Use fresh herbs:
1/4 cup packed each: Thyme, Basil, Tarragon, Oregano
3-4 large garlic cloves, minced
1 shallots, chopped
1/4 cup olive oil
1 TSP Kosher salt
(optional) black pepper to taste
Place fresh herbs, garlic and shallots in food process. Grind into a rough paste, scrapping down frequently. Slowly drizzle olive oil into food processor. Continue to process until mixture is smooth.
I froze the mixture in one tablespoon blobs on parchment paper squares about 2 inch x 2 inch on a plate in the freezer. Once frozen, I placed them in a freezer safe mason jar with the parchment paper between them. I tried freezing them in ice cube trays but had no luck popping them out when it came time to use them. Each tablespoon is just enough for one chicken breast.
NOTE: if roasting a whole chicken, use one half of the recipe and freeze the remainder. Rub mixture under the skin of the breast and on the outside of the chicken coating well. Place the chicken on a wire rack in a roasting pan. Roast in 325 degree preheated oven 20-30 minutes per pound. Roast chicken until internal temperature reaches 165 degrees. Remove from oven and allow to rest 15 minutes before carving. The skin should be crispy and the meat tender and juicy.
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