Grandma’s Roasted Chicken
1 Good quality Chicken (2.5/3lbs)
1 Bunch Sage
Extra Virgin Olive Oil ( not too strong and pungent, i use Bertolli )
1 Bunch Rosemary
10/15 Grlic Cloves
10 Bay Leaf
1 stick of Butter cut in 5 smaller pcs
Fresh Ground Pepper
Take half of each bunch of fresh herbs and chop them finely–discarding the tough stems when you can. Chopp half of the garlic . Reserve half of the cloves for stuffing inside the chicken.
Mix the herbs and garlic thoroughly with 1 cup of ExtraVirgin Bertolli Olive Oil. Now, take the mixture and spread it on the skin of the bird–everywhere you can.
Stuff the remaining garlic, Herbs and the lemon cut in slices inside the cavity of the chicken mixing them with the butterr, and then sprinkle the bird with Kosher salt and lots of rushed Pepper. Be liberally generous with the salt.
Place a thermomether in the thickest part of the breast
Next, stick the chicken in the oven breast up at 375º F for the time need to raise the internal temperature to 135 degrees, then lower the temperature to 325 º and continue to roast the chicken for enough time to bring the temperature up to 155 on the thermometer or until the skin is golden brown.
The bird should rest about 15 minutes in the turned off oven,so this will allowed the temoperature to be raised at a safe 165 degrees.
Italian Cheese Souffle
2 nice bigg eggs, dont buy little cheap eggs buy nice big one, chicken eggs dont buy duck eggs cause are too big for this recipe
2/3 cup of heavy cream
¾ th of cup of shredded sharp cheddar cheese
¾ th grated parmesan cheese
and a pich of fresh black ground pepper….
now all you have to do with the help of a hand mixer is to beat the eggs and the cream together…. but not too much….add both cheeses…. mix till everything is smooth and look sexy, add the pepper and mix one more time…. cheese is salty you dont really need salt….
now drop the mixture in the 2 baking mold and cook for about 25/30 minutes in a 425 oven…. convenction is fine…. if you dont have convenction oven is fine anyway who cares… worste come to worste you have to do them again !!!!
when done…take them out…. flip them over and the best italian souffle is ready J
Stiff Italian “Meringhe”
6 eggs white…
1/2 cup of fine white sugar
Beat the egg whites in a large mixing bowl with electric mixer at high speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar over the whites and beat for 3 minutes longer. Sprinkle the remaining sugar 1 tablespoon at a time, over the white mixture and fold in gently but thoroughly using a rubber spatula. Drop by heaping table spoonfuls, 2 inches apart, onto oiled brown paper over cookie sheets. Bake in preheated 225-degree oven for 1 hour and 15 minutes. Shut the oven off and let the meringue cool down in the oven….. thanks