Honey Lemon Roasted Chicken

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Cranking up the oven toward the end helps to glaze the roast chicken in this 5-ingredient recipe that feeds a crowd, especially for family dinners.

Serve 6 to 8

Ingredients:

2 lemons
⅓ cup orange blossom honey
Two 4 -5 pounds whole chickens
One ¾  ounce package of fresh rosemary
¼ cup olive oil
Kosher salt, to taste
Ground black pepper, to taste
Assortment of sliced citrus for garnishes

Directions:

Preheat oven to 375°F.

Place a wire rack on a large, foil-lined rimmed baking sheet. Into a small bowl, zest both the lemons. Halve lemons and squeeze 2 tablespoons of juice into bowl (do not discard lemons). Stir in the honey and set aside.

With kitchen shears, trim any excess fat from the chickens. Season insides of chickens with salt and pepper. Divide lemon halves and rosemary between each chicken cavity. For each bird, tie legs together and tuck wings behind. Rub the oil all over outside of chickens. Generously season outsides of chickens with salt.

Roast 1 hour, brushing with honey mixture every 20 minutes. Increase oven temperature to 450°F. Roast chickens another 15 minutes, until a thermometer inserted between the thigh and drumstick reaches 165°F and skin is golden brown.

Remove chickens from oven and let rest at least 15 minutes. before carving.

To serve, place on  serving platters and garnish with assorted slices of citrus fruit and rosemary sprigs.

 

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Bourbon Iced Tea

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Is there anything more Southern than sweet tea and bourbon? Well, what if you were to mix these two together that make the  ultimate Southern sipper. Pretty ingenious, right? Well this cocktail is prefect for a Sunday brunch or just simply enjoying it on a porch on a summer day…..but remember you must be over 21 to enjoy this refreshing cocktail.

 

 

Makes 1 large pitcher, serves 6 – 8

Ingredients:
Mint Simple Syrup:
1/2 cup sugar
1/4 cup fresh mint leaves

For the tea:
3 cups water
2 or 3 black tea bags of good-quality black tea, such as City Harvest Black Tea

For the Cocktail:
1 lemon, sliced into wedges
1 lime, sliced into wedges
1 orange, sliced into wedges
1 cup Woodford Reserve® Bourbon
Orange slices
Ice cubes, for serving
Fresh mint sprig, for garnish
Lemon wheels, for garnish

Directions:
For the mint syrup: Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil. Cook until the sugar has melted. Stir in the mint and let steep 30 minutes. Strain the mint leaves and set aside.

To make the tea: Combine the water in a small saucepan and bring to a boil. Pour the mint syrup into a large jar. Add the tea bags to the jar and let steep for 5 to 10 minutes, depending on how strong you want your tea. If you like your tea very strong, leave the bags in the tea for 8 to 12 hours or overnight in the refrigerator, if desired.

Remove the tea bags and add the lemon, lime, and orange wedges. Pour in the bourbon. Cover the jar and chill.

For the cocktail: Rub the orange slice around the rim of highball glass and fill with ice. Pour the cocktail over the ice and garnish with the mint sprig and a lemon wheel.

A note on serving: Avoid adding ice directly to the pitcher, as it will dilute the cocktail.


Honeydew Melon, Lemon Basil and Lime Sorbet

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Photo Credit: Pamela Ellgen, 2013

Adapted from
Pamela Ellgen
Ediblephoenix.ediblecommunities.com
May 15, 2013

Ingredients:
1 whole Honeydew melon, peeled, seeded and roughly chopped
1/2 cup lemon basil leaves
1/4 cup simple syrup
Juice of 1 lime
Very small pinch salt

Directions:
Pulse all the ingredients in a high-speed blender until smooth. Chill in refrigerator, then place into an ice-cream maker and follow the manufacturer’s instructions. Store covered in the freezer until 15 minutes before you’re ready to serve, then set on the counter to allow the sorbet to soften slightly.

Cook’s Notes:
If you do not have an ice cream maker, no problem! Simply pour the mixture onto a cookie sheet and freeze until set.  Remove the frozen mixture from the freezer and break it up using a wooden spoon. Place the frozen pieces in a food processor and blend until until smooth.  Repeat the process of freezing and blending  again for an ultra smooth consistency.