dry herbs. I prefers Italian seasoning, parsley, thyme, lemon & pepper, black pepper
2 cloves garlic
flour
Directions
Take chicken out – rinse and pat dry. Take out giblets and set aside.
Season the whole chicken and let it marinated in the fridge cover for at least 1hour
Chop up the scallions and garlic. On a medium pan put in some 1/2 stick of butter and garlic and your choice of dry herbs. Once hot add in chopped giblets and sizzle them for a bit. Add in water about two cups and scallions and cover on medium until it starts to boil
Once it’s boiling set it on low and let it simmer for up to 3-4hours.
Turn on your oven and pre-heat to 425 degrees
Take chicken out of fridge and place on your cooking pan. Breast should be facing up.
Cover with aluminum foil for the first 2 hrs. In the pan had in some water
After the two hours take off the aluminum foil and spread butter on the chicken and squeeze some fresh orange juice on it. Cook for another 1.5 hour keeping an eye on it. Repeat the butter & juice a few times to get the skin crispy and a juice bird.
Giblets are still simmering – the last 30mins of chicken in the oven strain out all the giblets and herbs from the pot. Leaving you just the juice.
Turn on stove to Medium again and add in remainder of butter and start whisking in flour very slowly. You should get a gravy like consistency which is what you’re looking for.
Take out chicken as you want it to rest for at least 20mins before cutting it. If you have some water/chicken drippings left on your roasting pan add it to your gravy.
Fresh ginger (as much or little as you like to use. 1 piece goes a long way)
Salt & Pepper
1 32oz of chicken broth
½ of a 32oz of vegetable stock
2 cups of noodles (which ever one you prefer, I like the curly one).
Fresh parsley, or cilantro if you like that better
3 large potatoes (cut in small cubes)
DIRECTIONS
Season chicken breast with salt and pepper
Heat up oil in Dutch oven (or pot you will be using)
When oil is hot, throw in chicken breast to cook and brown a little on both sides. While cooking the chicken, start cutting your veggies and set them aside.
Once chicken is cooked take out of pot and set aside. Using the oil that is already in the pot and some fat from the chicken. Throw in the onions, carrots and celery. Cook until a bit tender (make sure not to overcook them. You don’t want too soft of a veggies).
On another pot, start boiling water for your noodles. I personally like to cook my noodles separate so I can control more of the texture. I don’t want soggy noodles.
Once veggies are cooked, pour in your chicken broth and vegetable stock, bring to a light boil. Add the potatoes at this time. Lower temperature to medium and add back the chicken. Cover pot and simmer for about 35 mins on low.
Take chicken out and let it set for a few minutes so you can cut it into smaller pieces.
Noodles should be cooking and once ready pull out of water and set aside.
Once chicken has been cut, throw back in pot. Add in your fresh ginger if you are using it. Add in your fresh parsley or cilantro and add in your noodles. Let simmer for another 10mins and check for taste. Add salt if needed (you always want to add your salt at the end).
