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ROAST CHICKEN WITH MEYER LEMON ROASTED SHALLOT GRAVY Mark was gone.
his mother. opted not to go. we moved in together, sometimes I like to take opportunities to be by myself since those opportunities tend to be rare. mean, I am an only child. soon after he left, I felt aimless and bored and couldn wait for him to get back. mealtimes came, the idea of cooking for one person felt like an ordeal. first night I just grazed in the refrigerator on a hodgepodge of foods and flavors that didn really go together. somehow seemed sadder than making a meal for one. next day I decided that even though it was just me, I was going to make a proper dinner. Sunday morning I went to the Melrose Place Farmers Market, and perused the stands. picked up a bundle of fresh thyme, a pound of fat little shallots, a bag of pink potatoes and a handful of Meyer lemons. must confess that I wasn exactly just spotting beautiful, seasonal ingredients and suddenly making up a recipe in my head of how they deliciously fit together. actually had a dish in mind, one that I seen in an issue of Sunset magazine a year louis vuitton purses pictures ago while sitting in the waiting room of my dermatologist, Dr. Van Dyke. not quite at that level yet. one day. Later that afternoon, I got busy prepping my roast chicken for one. because one is dining alone, doesn mean one can be civilized. more refrigerator grazing.1 4 to 5 pound organic chicken 1 1/2 tablespoons kosher salt freshly ground black pepper zest of 2 Meyer lemons juice of 1/2 of one of the lemons the remaining 1 1/2 lemons quartered 1 tablespoon fresh thyme, chopped plus 4 whole sprigs extra virgin olive oil 1 pound shallots, unpeeled 1 cup reduced sodium chicken stock 1/3 cup dry white wineRinse the chicken inside and out and then pat dry with paper towels. loosen the skin of the breast and the thighs and work some of louis vuitton bags new the salt under the skin. the remaining salt all over the chicken and in the cavity. uncovered at least 3 hours or up to overnight. Preheat the oven to 375 degrees F. chicken from refrigerator and let come to room temperature. Pat the chicken dry inside and out. half the zest under the skin covering the breast and thighs and then rub the rest all over the outside. rub the skin with the louis vuitton backpack authentication chopped thyme and season with pepper. the quartered lemons in the cavity along with the thyme sprigs. the chicken with olive oil, gently rub to completely coat. Toss the unpeeled shallots a heavy roasting pan and drizzle with a little more olive oil, tossing to coat. a V shaped baking rack in the pan and then place the chicken in the rack, breast side up. you like, you can truss the chicken, but I opted not to. the chicken in the oven and roast for 1 1/2 to 1 3/4 hours, basting with chicken stock, every 30 minutes (you should use about half the stock). When the chicken is golden brown and the internal temperature reads between 160 and 170 degrees F, remove from the oven. a pair of tongs, tip the chicken to let the juices run out into the roasting pan. the chicken from the pan, set on a plate, and cover loosely with a square of tin foil. If you like, you can pour the sauce through a fine mesh strainer to make the sauce silky smooth. Finally, carve the chicken, discarding the lemon wedges and thyme, and serve with a bowl of the sauce. forget to save and freeze the carcass to make chicken stock. you feel the skin on the wings and thighs are kind of pale and flabby from being roasted on the underside, just toss them onto a pan and stuck them under the broiler for about 2 minutes to crisp them up. what I did. first observation about this recipe is that it dirties up kind of a lot of dishes, pots, pans and utensils. maybe I just a messy cook. finally having a dishwasher and counter space makes me not care. the resulting chicken is that good, it make you not care about dirty dishes and I think this might be due to the salting. can be positive, but I think it made the chicken really really juicy. never made a chicken with such juicy white meat, and I made a lot of really great chickens. think form now on, if I have the time, I be salting my chicken. observation nestling the flavoring (in this case the Meyer lemon zest) under the skin, is a much more effective use of said flavoring. have done this before and really like the results. comes in direct contact with the meat and really has a chance to impart flavor. don have to do it, but it better if you do. zest really gives the meat a bright, fresh taste. clean and slightly sweet and perfumey. And then there the roasted shallot gravy. the shallots intensifies their flavor and brings out the sweetness, which is mirrored by the sweetness of the Meyer lemon juice. some flour and butter based gravies that have a rich, heavy consistency, this one is nicely thick but still feels light and fresh. I mentioned louis vuitton shoes 41 before, you don have to strain the sauce. did and it just made more things to clean, however, straining it makes the sauce more elegant, so if that the tone you are going for then do it. almost think the next Thanksgiving turkey I make, I going to include a bunch of shallots in the roasting pan and use that as the basis for the gravy.
To go along with the chicken, I made another recipe from the Sunset magazine article about Meyer lemons crispy olive oil slicked roasted potatoes that get tossed with parsley and more of the sweet Meyer lemon zest. really you could serve anything. the great thing about roast chicken.
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