MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
1
notes MIL MISSION #2: “Just under the skin” OVEN ROASTED CHICKEN“Always a favorite and I’m always reinventing this bird.”
Choose what you want to tuck ”just under the skin:
#1 Garlic & Citrus or #2 Gorgonzola & Ricotta
Prep time: 30 minutes
Oven temp: 400 degrees, then 350 degrees
Roasting time: approx. 1 1/4 hours
Servings: 4 to 5
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♥PANTRY, FRIDGE, MARKET♥
3 -1/2# whole chicken (select larger chicken and adjust roasting time)
4 T olive oil or butter
2 medium yellow onions, quartered
8 stems fresh rosemary
1 whole bulb garlic, peeled
Cracked black pepper, coarse sea salt
#1 “under the skin” - Garlic & Citrus
1 orange & 1 lemon, thinly sliced
1 head garlic, peeled and slivered
#2 “under the skin” - Gorgonzola & Ricotta
2 C. ricotta, low fat or whole milk
4 oz. Gorgonzola, crumbled (or any blue cheese)
1 egg
3 medium cloves garlic, minced
1 t. sea salt
1 t. white pepper (or black pepper)
1 t. each - thyme, oregano
Mix together and set aside.
♥MIL DIRECTIONS.♥
Prep
Rinse chicken and pat dry with paper towels.
Put bird in oven proof dish/pan. Gently separate the skin from the breast and thigh/leg meat and tuck #1 Garlic & Citrus or #2 Gorgonzola in between the skin and meat. Take care to not tear the skin.
Place breast-side-up in pan; stuff cavity with the onions and herbs.Rub the entire bird with oil, dust with fresh ground pepper and coarse sea salt. Using toothpicks or skewers, pin skin to bird and “sew” cavity closed.
Roasting
400 degrees for 15 minute
Lower temperature to 350 degrees, roasting and 1 hour
Checking Doneness
Bird is ready when golden brown and legs “jiggle freely” at the joint. Roasting time may vary. Check chicken after 1 hour and then every 15 minutes.
Note: roasting time will be less in a convection oven
Serving
Let bird rest in a warm place or at room temp for 10-15 minutes so juices can settle before carving.
♥♥WAYS TO “just wing it”.♥♥ consider
stuffing the cavity of the bird with any combination of fresh thyme, sage, oregano, tarragon or 1T dried herbs, such as Italian blend
(MIL post)
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