Almost the end of the month, I better get this posted!
Butzy mentioned grapefruit. So I thought I would do a simple roast chicken, grapefruit flavor.
Nothing complicated here.
This is my first attempt at using a Tyson "Air Chilled" chicken. Not that impressed with this one, the skin is kind of strange. Thin, no real fat underneath. The wings were hacked, and no giblets. And when I made this, it was like 10F outside, my herb garden not looking good, so I used store bought fresh herbs. Sage, rosemary and thyme. No parsley. And of course a pink grapefruit.
The chicken was put on a rack and placed in the fridge, uncovered, while I went to work.
You can see the weird skin and the hacked up wings. This is about 12 hours in the fridge. But the skin is certainly dry!
The grapefruit. Actually looks pretty good. Cut into chunks. Stuffed into the salted cavity of the chicken, along with some garlic and that pack of "Poultry Mix" herbs.
Rack was put over a cast iron skillet, with some potato wedges and onion slices lining the bottom. Outside rubber with olive oil, seasoned with salt and pepper. Into a 425F oven for about an hour and a half.
It was done, but the skin didn't look quite golden brown and delicious. Close, though, so I pulled it out and let it rest.
Meanwhile, worked on a gravy.
Basic roux based gravy. Added some extra grapefruit juice once nearly done.
Carved some chicken, got some patoot wedges, smothered it all with gravy. I had meant to put a green veggie on the plate, but the spinach was too old and not useable, so fifty shades of brown it is.
It was good, Very well roasted, the grapefruit flavor was there, but not overpowering. I think I prefer lemon and chicken instead of grapefruit and chicken. But if you want to try something a bit different, well worth it.
And I hope to do another entry using the leftovers with some lemon.