Archive for the ‘lemon’ Tag

MrsMowry’s Lemon Roasted Chicken   2 comments

MrsMowryRoasting a chicken is one of the easiest and tastiest ways to make dinner.  This is one of my best dishes, and is now a favorite of the family.

Here is the recipe for my famous Lemon Roasted Chicken.

Great recipe.  You can do this!

Ingredients

  • 1 whole chicken, 4-5 lbs
  • 12 cloves of garlic
  • 1 lemon (1/2 juiced, 1/2 sliced)
  • 2 sprigs of rosemary
  • salt and pepper
  • garlic salt or Magic Dust

Instructions

Remove the giblets and neck found in the cavity of the chicken and discard.  Wash the chicken inside and out under cold water and pat dry with a paper towel. Insert a paring knife about 1/2″ into the breast of the chicken and push a clove of garlic into the hole you made. Repeat this all over the body of the bird, using 6 of the cloves. If you’d like, slice up the garlic into quarters and push the smaller pieces into the thighs and drumsticks.

Preheat the oven to 425*.

Squeeze juice of half the lemon all over the chicken.  Rub salt and fresh cracked pepper into the skin. I then sprinkle the bird with Magic Dust, the special seasoning used on the steaks at the Hitching Post in Buellton, CA. If you don’t have any magic dust, use garlic salt. Finally, stuff the cavity of the chicken with the remaining garlic, rosemary sprigs, and half of the lemon. Make sure you cut it into slices first. Take the half you used to squeeze onto the skin, slice, and lay them in the bottom of your roasting pan. They’ll heat up in the oven and perfume the skin with a hint of lemon.

Roast the chicken for 90 minutes. You’ll know when it’s done if you cut into the bird and the juices run clear and not pink. Take it out of the oven, cover it in foil, and let it rest for 15 to 20 minutes. Carve and serve!

Posted January 30, 2013 by mrsmowry in Recipes

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Margarita Mix Recipe   Leave a comment

Margarita Mix

  • 3 cups water, heated
  • 3 cups sugar
  • 3 cups, fresh-squeezed lime juice
  • 1 cup, fresh-squeezed lemon juice
  • 2 tablespoons, lime zest
  • 2 tablespoons, lemon zest

This green depression glass antique lemon reamer is ideal for squeezing lemons & limes. Check out your local antique mall for this affordable collectable that will be very useful in your kitchen.

Use a lemon reamer to juice the limes and lemons. After reaming the fruit, using a citrus squeezer will maximize yield from the limes (you may find this step unnecessary for the lemons).

Heat the water until it boils. Stir in sugar, and then cool to room temperature. Add the juices and zest. Refrigerate overnight. Strain out the pulp and zest before use – unless you like your Margaritas chewy.

Posted June 27, 2012 by henrymowry in Recipes

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