Lavender roasted chicken?
I have this idea that I want to have a chicken roasted with lavender as the centerpiece for a fancy dinner on Mother's Day. How should I go about it?
My only idea now is to rub lavender butter under the breasts and inside the cavity. Do you think it'll burn by the time the chicken is cooked, though?
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8 Comments
May I also suggest that you consider using other, lavender-friendly herbs in the bird and use the lavender itself in other ways? Lemon, thyme and/or green garlic - - even lemongrass would work well as roasting flavors. Bring lavender to the table via a lavender-inflected mustard, lavender-lemon shortbread biscuits, OR roasted potatoes w/ Herbes de Provence + lavender. You don't want everything on the menu to have lavender in it - - that would overwhelm even the most appreciative Mom.
And, of course, Bigpan is exactly right that lavender on the table will add just the right sensory note!
Roasted Lavender Chicken
8 chicken breasts (I prefer whole chicken or a mix of breast and thighs, bone in and skin on)
In a large bowl, mix ¾ cup white wine, 1/4 cup lemon zest, ¼ cup lavender honey or honey, ¼ cup Dijon mustard, ¼ cup evo, black pepper, 11/2 tsp lemon juice, ½ tsp sea salt, ½ tsp lavender buds ground in spice grinder.
Cover and refrigerate for 4 hours.
Then roast.
The braise is all about intense flavor, does not make for a pretty presentation (looks better going in the oven than coming out).
I'd be interested to know the internal temp of that chicken after roasting.
I do a short (1 hr.) brine, butter and herbs under the skin, truss, rub with peanut oil, 30 min.@ 450F breast side down, breast side up until 160F and rest untented 20 min. You could sprinkle a little more lavender and maybe some thyme over the outside during the rest and baste with the pan drippings to finish.
Right now I'm thinking about a modified Zuni Cafe method with lavender butter under the skin, cooked at very high heat. I want that crispy skin and pretty shape to serve at the table!
I do a roast chicken using that technique. Different herbs but they don't burn with the skin to protect them despite a fairly hot oven.
I also do a braised chicken, my version of Poule au Pot, using a variety of seasonings including Herbes de Provence with lavender. The lavender is my favorite part.
Haven't done one with just lavender so I hope you'll report back on the technique you choose and the results.