Hey foodie friends! This recipe is from my long time friend Bob Ardolino. I remember when his wife was diagnosed with Celiac Disease. We had no idea what gluten free cooking was all about.
We were so worried about what she would not be able to eat, we lost focus for a bit on all the great things that are delicious and gluten free.
Over the years Bob has managed to come up with tons of delicious, gluten free recipes to make for Michele. Yes, Michele and I are very luck women. Our husbands love to cook for us!
Thanks for sharing this with us Bob. Keep your pictures coming!
Bob’s Gluten Free Roasted Chicken Recipe:
Once my wife was diagnosed with Celiac disease she
adopted a completely gluten free diet. Things have gotten a lot easier with
better labeling for allergens and a lot more choices than there used to
be.
When choosing our recipes we usually look for something
that is both tasty and one that will heat up well so she can have a simple and
quick meal during the week.
The following is the meal we made this past
weekend.
Ingredients:
- 6 carrots, peeled and cut into
thirds - 3 celery, peeled and cut into thirds
- 1 onions, peeled and cut into
quarters - 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
- 1 1/2
tablespoons kosher salt - 2 teaspoons cracked white pepper
- 1 lemon,
halved - 2 fresh bay leaves
- 6 cloves garlic put through a garlic press
- 4
sprigs rosemary, roughly chopped - 2 tablespoons olive oil
- 4 tablespoons
unsalted butter, at room temperature
Directions:
Preheat the oven to 440 degrees
F.
- In a roasting pan, add the carrots, celery and onions.
- Season the chicken both inside and out with the kosher salt and white pepper.
- Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
- Place the bay leaves inside the cavity.
- In a small bowl, combine the garlic,
rosemary, olive oil and butter. - Rub the chicken both inside and out with the
garlic rosemary blend and place in the roasting pan. - Make sure to get some of
the butter mixture on the carrots.
Place the pan in the oven and roast the chicken until it
gets to temp, it should register at 156-160 degrees internal temperature, it
should take right around an hour. Remove the chicken from the oven and allow to
cool for 10 to 15 minutes before carving.
This dish is great out of the oven, the skin is
incredibly tasty. It heats up very well, but the skin loses it’s
crispiness.
Thanks again Bobbo! Looks delish!
Tip:
Remove the leftover chicken from the bone to store. Toss the rest in a large stock pot with enough water to cover. Add the scraps from all the herbs and vegetables. Boil and then simmer for a few hours. Strain into quart containers (I save soup take-out containers for this). Freeze to use for future recipes or strain into a smaller pot and make some soup!