We are up to week 24 of profiling the “50 Women Game Changers” highlighted in Gourmet Live Blog. The honored woman we will profile this week is Paula Deen. So, please follow Mary at One Perfect Bite, and a special group of women food bloggers to find out why beautiful blue eyes Paula Deen makes the list.
Both of Paula’s parents died before she was the age of twenty-three. She and divorced while still young. Out of desperation, she began a small company at called “The Bag Lady”, making lunch bags of food for home delivery. Since she had agoraphobia, and feared leaving the house, her sons made the deliveries. Later, she work at a Best Western restaurant for five years and then she opened her own restaurant, The Lady and Sons. The restaurant was followed by the cookbook, The Lady and Sons Savannah Country Cooking, and other cookbooks followed that. She appeared on Oprah in 2002, and got her own show on Food Network in 2003: Paula’s Home Cooking.
For this week’s recipe, I am modifying Paula’s Lemon Pepper and Rosemary Roasted Chicken recipe by cutting out the ½ cup of butter used in the recipe; I substitute it with 2 tablespoons of olive oil as a healthier choice. It is very easy to make and makes the best roast chicken!
*Tip – Don’t through out the bones. You can use already cooked chicken bones to make a stock. I keep them and cook them with a bit of celery, carrots, onion and a bay leaf. With the stock I’ll make a nice soup for lunch or dinner.
Cooking Time: 1 hour and 20 minutes
Yield: one whole chicken
1 whole chicken, cavity cleaned and washed
6 sprigs rosemary
½ lemon, cut into quarters
½ head garlic, clove tips cut off
2 tablespoons lemon pepper
2 tablespoons lemon pepper seasoning
18 inches kitchen twine
Garnish – Lemon slices and 2 to 3 rosemary sprigs
*Paulas suggestion – Cut off the tips of a head of garlic and place it in the roasting pan. Roasted garlic tasted great spread on cibatta bread.
Procedure: Pre-heat the oven to 400•
1) Salt the chicken cavity and place the lemon quarters, the garlic, and two sprigs of rosemary inside.
2) Tuck the wings under the bird. Next, cross the ends of the drumsticks one over the other and tie them together.
3) Carefully lift the skin away from the breast meat and place 2 4-inch sprigs under each breast.
4) Rub the bird with 2 tablespoons olive oil, salt, and then sprinkle evenly with the 2 tablespoons of lemon pepper.
5) Lower the oven temperature to 350°. Place the chicken on a rack in a roasting pan and bake until the internal temperature reaches 165° and the juices run clear. Let it rest 15 to 20 minutes before carving.
6) *Garnish – with lemon slices and rosemary sprigs.
Check out what delicious recipes these other bloggers have come up with:
Val – More Than Burnt Toast, Joanne – Eats Well With Others, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden, Claudia – A Seasonal Cook in Turkey, Heather – girlichef, Miranda – Mangoes and Chutney, Jeanette – Healthy Living, April – Abby Sweet , Katie –Making Michael Pollan Proud, Mary – One Perfect Bite, Kathleen –Bake Away with Me Viola – The Life is Good Kitchen, Sue – The View from Great Island, Barbara – Movable Feasts, Kathleen – Gonna Want Seconds, Amy – Beloved Green, Linda – Ciao Chow Linda, Linda A – There and Back Again Martha – Lines from Linderhof, Nancy – Picadillo, Mireya – My Healthy Eating Habits, Veronica – My Catholic Kitchen, Annie – Most Lovely Things