[Herbalist] herb recipes
Katherine Blackthorne
kblackthorne at hotmail.com
Thu May 31 12:37:33 PDT 2001
>From: "Collette S. Waters" <collette at kricket.net>
>Reply-To: herbalist at ansteorra.org
>To: herbalist at ansteorra.org
>Subject: [Herbalist] herb recipes
>Date: Sat, 26 May 2001 21:26:28 -0500
>
>Greetings Good Gentles:
>
>I need your help. Do you have a favorite "period" or modern recipe that
>features herbs? Would you share? I need a recipe for each month of the
>year
>for a gardening journal handout I am working on and would like to use
>"favorites" and be able to site the source. Your help would be greatly
>appreciated. And if any of you are in Louisiana the second weekend in June
>you
>can play in the dirt during my gardening class at our shire's birthday
>party.
>Thanks in advance,
>Begga Elisabeth
I have a roast chicken recipe that is actually adapted from a Good
Housekeeping recipe. I have been making it for Events (and dinners at home)
for years, and it never stops getting compliments. (My cooking methods tend
to be pretty imprecise -- hope that's not a problem):
1 chicken (or other fowl for roasting)
salt
sage
rosemary
thyme
parsley
other herbs to taste (red pepper, savory, etc.)
Clean & wash bird. Set it aside.
Fill a small teacup about 1/4 full of salt. (If you're going to a war, use
more salt. If you're having dinner at home, use less.) Add about as much
sage, and mix. Add other herbs generously, until mixture is mostly green
with only a little white showing.
Rub bird all over (inside & out) with herb mixture. (You want it to be
completely coated... or as near as you can get.) Cover, and let sit
(refridgerated!) overnight.
Uncover, and roast in a 325 oven for about 2 hours or until done.
This comes out wonderful either cold or hot. I used to make it exclusively
for Events (which here in the West Kingdom tend to be weekend-long camping
affairs), and I thought the reason everyone loved it so much was the salt.
(Eventing in our triple-digit heat tends to dry one out... which means we
crave salt.) But then I started making it at home, and cutting WAY down on
the salt. (The original recipe calls for 1 cup salt, with a much lower
proportion of herbs -- a TSP here, a TSP there. I started with 1/3 cup
salt, and made up the difference in herbs, especially sage.) I found out
that even with as little as 1 TBS salt in the recipe, people still raved. I
think the "secret" is that the meat sits in the herbs overnight... kind of
like a dry marinade. The flavor soaks in.
--Katherine Blackthorne
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