Join "Jayni's Kitchen" this week for "Libby Smith's Favorite Family Dinner."
Host Jayni Carey and Smith, a registered nurse and coordinator of the IV Therapy Department at Lawrence Memorial Hospital, will prepare the following recipes.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.
Roast Chicken with Lemon and Fresh Herbs
1 whole, fresh chicken, 3 1/2 to 4 pounds
1 lemon, thinly sliced, 2 slices reserved
1/2 cup chopped leek
1 fresh sprig each of lavender, sage and thyme
1 tablespoon soft butter
salt and black pepper, to taste
1/3 cup dry white wine
1/2 cup chicken broth
Rinse the chicken and pat dry with paper towels. Sprinkle the cavity with salt and pepper and stuff with lemon slices, chopped leek, and fresh herbs. Tuck the two reserved lemon slices under the skin on each side of the breast. Rub the butter over the entire chicken and tie the drumsticks together.
Place the stuffed chicken in 9-inch by 13-inch baking pan and roast in a 375-degree oven for 30 minutes After 30 minutes, add the white wine to pan and reduce the heat to 350 degrees. Roast for 30 minutes more, then pour the chicken broth over the chicken. Continue roasting for 1 more hour, basting the chicken with the pan juice approximately every 20 minutes. The total cooking time for chicken is about 2 hours. When done, the skin should be nicely browned and the juice should run clear. Remove the chicken from pan and cover with aluminum foil. Reserve the pan juices for the gravy (recipe follows). Serves 4 to 6.
1 1/2 cups chicken broth
1/2 cup water
1/3 cup all-purpose flour
Pour the pan juices into a fat separator or other container. Pour or skim off the fat and discard. Pour the pan juices into a saucepan. Add the chicken broth and bring to a boil over medium-high heat. Combine the water and flour in a jar, cover with a lid and shake until smooth. Gradually whisk the flour mixture into the pan juice and chicken broth mixture and stir until the gravy thickens and boils gently.
Lemon Chess Pie with Fresh Red Raspberry Sauce
4 whole eggs (large or jumbo size)
1 1/2 cups sugar
1/2 cup butter, melted
1 1/2 tablespoons yellow corn meal
1/4 cup fresh lemon juice
grated zest of 1 lemon
1/4 teaspoon salt
1 9-inch unbaked pie shell (recipe follows)
Place the eggs and sugar in a mixing bowl and beat with an electric mixer on medium speed, or mix by hand with a wire whisk, until well combined. Add the melted butter and beat again. Add the cornmeal, lemon juice and zest, mixing well. Pour the mixture into an unbaked pie shell.
Bake the pie in a 325-degree oven for about 45 minutes, until the top is golden brown and the filling is set. Cool the pie on a baking rack. To serve, spoon the raspberry sauce (recipe follows) over slices of pie. Store any leftover pie in refrigerator. Serves 6 to 8.
1 cup unbleached flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons ice water
Combine the flour and salt in a mixing bowl, then refrigerate it along with the shortening until the ingredients are well-chilled. Using a pastry blender, cut the shortening into the flour and salt mixture until crumbly. Add the water one tablespoon at a time, mixing just until the dough holds together. Place the dough on a floured surface and roll out to the desired size.
Fresh Raspberry Sauce
1/2 pint fresh red raspberries
1/2 cup sugar
Combine the raspberries and sugar in small saucepan. Heat over medium-high until the mixture begins to boil, then cook for 2 minutes, stirring constantly. Remove the pan from heat and let the raspberry sauce cool to room temperature. Makes about 1 cup.