Italian Roasted Chicken – PRINT RECIPE
Edited November 10th, 2006
This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or Cornish game hens.
2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
Juice from one or two lemons
Lemon zest (optional)
Hot red pepper flakes
1/2 cup olive oil
Kalamata olives (optional)
If using roasting chickens or game hens, split the birds down the back
and remove the back bone.
Place the chicken halves or pieces in the roasting pan. Toss in the
garlic cloves and the sprigs of rosemary. Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.
You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.
Roast in a 450°F
Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more if needed. When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
My favourite side with this chicken is Spaghetti Aglio E Olio
Pasta Aglio E Olio – PRINT RECIPE
1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley
Bring water to boil and cook pasta.
While pasta is cooking, heat olive oil in skillet. Add garlic and cook
on low for 1 minute. Do not brown. Add hot red pepper flakes to taste.
Drain pasta and add to pan. Toss to coat with oil and sprinkle with
fresh ground black pepper and chopped parsley. Serve as a side with
Veal Piccata, Breaded Chicken breasts or Italian Roasted Chicken.
NOTE: Cook some broccoli in the pasta water and cool in ice water.
Just before serving toss the broccoli with the garlic and oil and pour over pasta. Toss and serve.
This is my basic Pasta recipe. Todays batch was made in the food processor using two cups of flour, 2 1/2 eggs, one tablespoon of water and 1 tablespoon of olive oil and a little salt.
Pasta – Homemade Pasta
I watched a friends Italian Momma make her pasta one day. (She did it all by hand) I make it following her directions but I use the Food Processor to mix and knead.
1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs.
1 tablespoon of olive oil, per three cups of flour.
Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth and elastical. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths. Leave out to dry or use fresh. When dried she always stored it in a wax paper lined box, in a cool place.
You can also mix and knead this in the cuisinart, which is what I do when I make it.
My friends mom would make 12 and 15 egg pasta at a time and give it to all of her family members (and me, a would-be family member). After she cut the pasta she would lay the strands flat. She would have it spread
out everywhere there was a flat surface and also hang it from a broomstick strung between two drawers. Once it was dry she would gather up the stiff pieces and put them in boxes. Because I don’t make that
much at a time, I just lay it all over my table and counter.
NOTE: Depending on the flour and the eggs, sometimes you will need more eggs