Menu 4:
Meal Preparation Tips
In this menu it is best to begin by roasting the chicken at a higher temperature of 400° for 15 minutes then reduce the temperature to 350° for the remainder of the cooking time. Allow an hour to cook a 4-5lb chicken and 1 ¼ for a larger chicken. The vegetable medley will take approximately 15-20 minutes and the Shortcake Cobbler 45 minutes.
Lemon Rosemary Roast Chicken
1 – 4-5lb whole chicken, butterflied
(Cut down the side of the backbone and laid flat)
3 – springs fresh rosemary, leaves removed and finely chopped
2 – cloves garlic, finely chopped
1 – teaspoon olive oil
2 – lemons, cut into quarters then halves
2 – shallots cut in half
Combine the chopped rosemary and garlic with some olive oil and salt. Carefully separate the skin from the chicken and rub the herb mixture onto the breast meat. Wipe any excess onto the skin and season with salt and pepper.
Toss the lemons and shallots in a little oil.
Place the chicken on a flat baking sheet and arrange the lemons and shallots around the chicken. Place a few rosemary sprigs under the chicken.
Roast in the Convection mode at 400 degrees for 15 minutes, and then reduce the temperature to 350° for another 45 minutes. Allow the chicken to rest before cutting into sections.
Roasted Broccoli and Cauliflower Medley
1 – bunch broccoli, coarse stem removed, cut into ¼” slices
1 – head cauliflower, florets removed, cut into ¼” slices
4 – cloves garlic, finely minced
¼ - cup olive oil
¼ - cup grated Parmesan cheese mixed with some fresh breadcrumbs
Combine the broccoli and cauliflower with the garlic and oil and season with salt and pepper. Place on a flat baking sheet and roast in the Convection mode at 350° for 20 minutes. Remove from the oven and sprinkle the Parmesan breadcrumb mixture over the vegetables. Return to the oven and cook till the topping is crispy.
Blackberry Peach Shortcake Cobbler
6 – peaches cut into thick slices
2 – containers blackberries
¼ - cup sugar
Combine the fruit & sugar & spread in a 9x13 glass-baking dish
Topping
1 ½ - cups all purpose flour
4 – tablespoons sugar
1 ½ - teaspoons baking powder
½ - teaspoon salt
1 – cup chilled whipping cream
1 – large egg
1 – teaspoon vanilla extract
Sift flour, sugar, baking powder & salt together.
Whisk cream, egg & vanilla in a small bowl to blend, add to flour mixture to form soft dough. Drop in mounds over fruit and bake in the Convection mode 350° for 40 minutes.
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