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Tag Archives: chicken broth

ROAST CHICKEN

17 Wednesday Jun 2015

Posted by Ceri Wilkin in Chicken, Recipes

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Tags

capers, carrots, celery, chicken broth, honey, onions, oregano, roasted, wine

A beautifully seasoned, aromatic roasted chicken.

ROAST CHICKEN

roast chicken

Heat oven to 450F. Season a whole chicken with salt and pepper. Rub a mixture of 1 stick of room temperature butter, chopped capers and fresh oregano, on and under the skin. Stuff the chicken with a mixture of chopped celery, carrots and onions, place chicken in roasting pan. Mix together chicken broth, honey and wine and pour in the bottom of the roasting pan. Roast for an hour, or until a thermometer registers 155F to 160F, occasionally spooning the liquid over the chicken while it cooks. Remove chicken from oven, let sit uncovered for 10 minutes before carving.

Enjoy!

Recipe adapted from Rachael Ray

www.rachaelray.com/

CELERY ROOT AND APPLE SOUP – FAYETTEVILLE PILATES AND BARRE

18 Thursday Dec 2014

Posted by Ceri Wilkin in Recipes, Soup

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Tags

apple, celery root, chicken broth, pancetta

The celery root isn’t the most attractive of vegetables, but it transforms itself into silky, elegant fare in this incredible soup – luxurious and graceful enough to begin any dinner party.

CELERY ROOT AND APPLE SOUP – FAYETTEVILLE PILATES AND BARRE

celery root and apple soup

1/4 cup butter

4 cups 1/2-inch cubes peeled celery root

3 cups 1/2 inch cubes peeled cored Granny Smith apples

1 1/2 cups chopped onion

4 cups chicken broth

1/2 cup chopped chives

1/2 cup grapeseed oil

pinch of salt

thinly sliced pancetta

Melt butter in a heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add chicken broth. Cover and bring to a simmer. Reduce heat to medium-low, simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat, cool slightly.

Puree soup. Season to taste with salt and pepper.

Puree chives, grape seed oil and a pinch of salt in blender until smooth.

Heat oven to 375F. Arrange pancetta slices in single layer on a rimmed baking sheet. Roast until pancetta is browned and crispy, about 12 to 15 minutes. Transfer to paper towels to drain.

Divide soup among bowls. Top each with a slice of pancetta and drizzle with chive oil.

Enjoy!

Recipe adapted from Bon Appetit, September 2007

www.bonappetit.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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