Chicken in a 1 gallon bag with brine mixture. I added garlic and marjoram to the brine.

Stuffing: Onion, Squash, Plantain, Pepper, and Salt

Potatoes covered with shallots and ham

All done!

Presentation

Chicken:

-1 whole chicken

-Brine mixture with added garlic and marjoram

Baste for chicken:

-1 tbsp. melted butter

-1 tsp. oregano

-1 tsp. lemon juice

Stuffing:

-1 green squash, peeled

-1/2 white onion, diced

-1/2 plantain, diced

-pinch of salt and pepper

Potatoes

-2 thinly sliced yukon gold potatoes

-1 tbsp. thinly cut ham

-1 shallot

Gravy

-1 tbsp. lavender

-1 tbsp. corn starch

-drippings from pan

-1 cup water

This is a pretty long process so save this one for the weekend or a special occasion.

CHICKEN!!!!!!!!

First, brine the chicken for about two days. Add two cloves of garlic and1 tsp. of marjoram to the brine mixture. When you are ready to cook the chicken make sure you take it out of the refrigerator about 30 minutes before, take the chicken out of the bag and pat it down with a paper towel.  Pre-heat the oven to 400F.

STUFFING!!!!!

Combine all the ingredients in a medium sauce pan on medium heat for about 10 minutes. Then stuff the bird and tie the drum sticks close to the bird so you don’t lose heat as you cook the bird.

BACK TO THE CHICKEN!!!

Place the chicken in a roasting pan and cook until your thermometer that is placed in the thickest part of the thigh reached 170F. It should take about an hour. About 20 minutes before the chicken is done baste the chicken with the oregano, butter, and lemon juice. Remove the chicken from the oven and let rest for about 10 minutes.

POTATOES!!!!

Once the chicken is done put the potatoes, shallots and ham on a cookie sheet. Squirt some olive oil on top of the potatoes and cook at 450F for 10 minutes

STUFFING!!!

You need to steep the lavender first in a tea maker (takes about 10 minutes so do this before the chicken is done). Once you are done with that pour the liquid into a medium sauce pan on high heat. Pour in the cornstarch and the drippings. Reduce about 20%. Then serve on top of chicken.

There you have it. You’ll get an immediate taste of lavender from the gravy and about 10 minutes later you’ll get a kick of citrus that will linger for a while.

Enjoy,

Eric