The 3 Classic Recipes Everyone Should Master
It’s true that this time of year is often the going-out-iestof all. But frankly, it’s cold, you guys. And
sometimes, we’d just rather stay in. And eat.
There’s nothing like a big pot of yummy simmering on the stove to make you psyched to cuddle up and hibernate while the chilly wind blows past your window. To help you take advantage of this delicious season we sat down and came up with winter's three most essential recipes.
These are the A-listers, the classics, the ones everyone should master. Take a look at our how-to guide, and you’ll be on your way to a winter wonderland, in your very own kitchen.
Lemon-Dijon Roast Chicken
A winter classic right up there with the cup of cocoa, roast chicken is a favorite that anyone master. Yes, anyone. We’d show you a picture of a baby pulling this off, but we didn’t have one on hand, on set. This basic recipe is a great jumping-off point if you want to try different seasonings and flavors. But, like any great classic, it’s simply perfect on its own, too.
Ingredients:
1 2 ½ - 3 lbs. fresh chicken, rinsed and dried
1 sprig fresh rosemary
¼ cup whole-seed Dijon mustard
1 lemon
Coarse sea salt, to taste
Preheat the oven to 450. Place your chicken in a roasting pan, and give it a schmear with the mustard.
Pull rosemary off the sprig, and sprinkle over and around the bird.
Squeeze the lemon over chicken, paying special attention to the breast.
Place lemon rinds inside the chicken cavity as far as they’ll fit. This will infuse the whole bird with a light lemon flavor.
Sprinkle with sea salt and place in the middle of the oven.
Cook for 50-60 minutes, or until thigh juices run clear.
I mean, who needs turkey?
There’s nothing like a big pot of yummy simmering on the stove to make you psyched to cuddle up and hibernate while the chilly wind blows past your window. To help you take advantage of this delicious season we sat down and came up with winter's three most essential recipes.
These are the A-listers, the classics, the ones everyone should master. Take a look at our how-to guide, and you’ll be on your way to a winter wonderland, in your very own kitchen.
Lemon-Dijon Roast Chicken
A winter classic right up there with the cup of cocoa, roast chicken is a favorite that anyone master. Yes, anyone. We’d show you a picture of a baby pulling this off, but we didn’t have one on hand, on set. This basic recipe is a great jumping-off point if you want to try different seasonings and flavors. But, like any great classic, it’s simply perfect on its own, too.
Ingredients:
1 2 ½ - 3 lbs. fresh chicken, rinsed and dried
1 sprig fresh rosemary
¼ cup whole-seed Dijon mustard
1 lemon
Coarse sea salt, to taste
Preheat the oven to 450. Place your chicken in a roasting pan, and give it a schmear with the mustard.
Pull rosemary off the sprig, and sprinkle over and around the bird.
Squeeze the lemon over chicken, paying special attention to the breast.
Place lemon rinds inside the chicken cavity as far as they’ll fit. This will infuse the whole bird with a light lemon flavor.
Sprinkle with sea salt and place in the middle of the oven.
Cook for 50-60 minutes, or until thigh juices run clear.
I mean, who needs turkey?
Next
- 1 of 3
in NYC