“We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?” ~ S. Parkes Cadman
Roasted Chicken with a Mustard and Ginger Rub
It is a great Sunday when I get to have two cups of coffee and sit with the Sunday newspapers while still in my pajamas.
It is a great Sunday when my husband makes breakfast.
It is a great Sunday when I cook a big dinner that leaves lots of leftovers for the next week.
This chicken dish is easy to make, and it makes a great Sunday dinner.
This recipe is found in The New Basics Cookbook written by the authors of the much loved Silver Palate Cookbook. According to Sheila Lukins and Julee Rosso, people stop them in the streets to rave about this dish.
I have been making it for years, and it is a dish my family loves.
The roasting chicken is covered with a dry mustard and ground ginger rub and then placed in a large roasting pan with onions.
The original recipe calls for cooking the giblets with bouillon cubes. I skip this step and use a good quality chicken stock instead.
Just before serving, the chicken is cut into serving pieces and mixed with the pan juices and the roasted onions. The chicken is so tender that it falls off the bones. It is cooked for 15 additional minutes in this luscious gravy so all the flavors meld together.
For a complete list of ingredients and cooking instructions, see the recipe on Cookstr.
