I just returned yesterday from a lovely week-long river boat cruise in Austria and Germany. I would love to tell you how the culinary delights astounded me, but, alas, I cannot. The food was weak. Way too much sausage and pasta and not enough veggies. But, lest you think I am besmirching all Austro-Germanic cuisine, I'll admit I did not eat a home cooked meal. So to remedy that, tonight I cooked chicken.
Lemon-stuffed Roasted Chicken
I preheated the oven to 450. I placed a 6 lb. chicken in a roasting pan and dried it off with a paper towel. I cut a lemon in half and rubbed one half over the bird. I put both halves into the chicken. I rubbed safflower oil over the chicken and liberally sprinkled with salt and pepper. I roasted it for an hour and a half. It came out crispy-skinned and brown. Yum. Then I removed the chicken and put the pan over medium heat. I used a whisk to scrape all the crispy bits off the sides and then added a 1/4 cup of white wine (I actually used prosecco, because it was open). I whisked it in and brought it to a simmer. I poured the juice into a gravy strainer thing-a-ma-jig and poured the fat off. It was tasty served with the bird.