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Lemon Verbena Stuffed Herbed Chicken

Lemon Verbena Stuffed Herbed Chicken

 

Lemon Verbena Stuffed Herbed Chicken
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Lemon Verbena Stuffed Herbed Chicken
Course: Main Course
Ingredients
  • 1 Roasting chicken (3-5 pounds depending on how many people you are feeding)
  • 8-10 Fresh Bay leaves
  • 25 Lemon Verbena leaves
  • 1.5 cups Snowdon House Apricot & Bay Vinegar
  • 2 cups Assorted rice
  • 1 medium red onion
  • 4-6 mushrooms
  • salt and pepper to taste
  • Beer Can chicken rack
  • cheesecloth
Instructions
Stuffing
  1. Combine 1.5 cups assorted rice cooked with 2 cups liquid - I choose to use 1.5 cups of Apricot and Bay vinegar and .50 cups water.

  2. Add sachet of cut up lemon verbena leaves in cheesecloth (10 leaves chopped up). Cook until done.

  3. Sautee mushrooms and onions on stove top with a little olive oil. Toss with rice.

  4. Place stuffing and herbs in tin foil and bake with chicken for 20 minutes.

Chicken
  1. Prepare chicken by placing lemon verbena and bay leaves under the skin of the chicken in preparation for roasting.

  2. Place chicken over cider can filled with water and vinegar. Place in baking dish.

  3. Add water to the baking dish. Roast at 375 till done fill top of chicken with potato. sprinkle with salt and pepper to taste.

 


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Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

 

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
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Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
Servings: 16 Crostini
Ingredients
  • 1 One baguette cut into 16 slices 1/4- 1/2 inch thick slices
  • 2 cloves garlic cut in half
  • 2-3 tbsp olive oil
  • 1/2 pound chicken
  • kosher salt and freshly ground pepper
  • 1/2 bottle Snowdon House Apricot & Bay Infused Vinegar
  • 1/4 cup Snowdon House Apricot and Mango Brie Topper
  • 16 pieces curly endive Frisee washed and dried
Instructions
For the Crostini:
  1. Position a rack 6 inches from the broiler and turn the broiler to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. 

  2. Brush the garlic side with oil and season with salt. Broil until the bread is browned one to 2 minutes. Flip and broil on other side.

For the Topping:
  1. Marinate your chicken in the Apricot and Bay infused Vinegar overnight.

  2. Place your chicken in a fry pan with all the liquid from marinating. Cook chicken gently until it is no longer pink, remove from fry pan and place on plate.

  3. Continue to reduce the vinegar till it is quite thick it may take an additional 10 minutes after the chicken is cooked.

  4. Place chicken on top of baguette. Once the vinegar is thick add the brie topper to it and place on top of Chicken and serve.


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