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    Thursday, February 16, 2017

    Golden Roast Chicken - Feta Brined

    I found this recipe on The NY Times Cooking Website
    Attributed to Melissa Clark
    Roast Chicken is popular with the Grandchildren, so I cooked it for them last night
    I served it  sitting on a bed of Rocket
    with crushed potatoes on the side
    It was very popular with the kids
    So tender, not a lot left
    Just a Carcass to make some chicken soup


        4 ounces feta cheese, crumbled
        3 ½ teaspoons kosher salt
        1 3 1/2- to 4-pound whole chicken
        1 to 2 tablespoons cracked black pepper, to taste
        2 tablespoons dried Greek oregano
        2 large lemons
        ¼ cup olive oil, more as needed
        1 large bunch rocket or other sturdy salad greens, for serving


    The day before serving, combine 2 ounces feta, 
    2 teaspoons salt and 4 cups water in a blender and blend until smooth. 

    Put chicken in an extra-large resealable plastic bag or a container
    large enough to submerge chicken, and cover with the feta brine.
    Refrigerate at least 8 hours or overnight.
    Before cooking, remove chicken from brine and transfer to a rack. (Discard brine.)
    Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.
    In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, 
    the pepper, the oregano and the zest of the lemons (about 1 tablespoon).
    Liberally cover chicken in herb mix and gently massage entire bird.
    Halve lemons and place 3 halves in cavity (save remaining half for serving).
    Using kitchen twine, tie legs together.

    Heat oven to 220C degrees.
    Place a large ovenproof skillet over high heat.
    Add oil and heat until it just smokes.
    Place chicken, breast-side up, in pan.
    Transfer entire pan to oven.
    Cook, basting once or twice, until juices run clear when chicken is pierced with a knife,
    50 to 60 minutes.
    Remove pan from oven, Place chicken on board to rest
    then stir remaining crumbled feta into juices in pan and stir well.
    Place the chicken  on a bed of greens,
    with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.

    Crushed Potatoes

    So so simple
    Just peel your potatoes
    Cook till tender in boiling salted water
    Smash with a good dollop of Olive Oil 

    Add some sliced basil

    Throw some extra basil on top to serve
    Make plenty...there was nothing left
    I should have made more

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