gluten free recipes<\/a> to make for Michele. Yes, Michele and I are very luck women. Our husbands love to cook for us!<\/p>\nThanks for sharing this with us Bob. Keep your pictures coming! \nBob’s Gluten Free Roasted Chicken Recipe: <\/b><\/p>\n
Once my wife was diagnosed with Celiac disease<\/b> she \nadopted a completely gluten free diet<\/b>. Things have gotten a lot easier with \nbetter labeling for allergens<\/b> and a lot more choices than there used to \nbe.<\/p>\n
When choosing our recipes we usually look for something \nthat is both tasty and one that will heat up well so she can have a simple and \nquick meal during the week.<\/p>\n
The following is the meal we made this past \nweekend.<\/p>\n
Ingredients:<\/b><\/p>\n\n6 carrots, peeled and cut into \nthirds<\/li>\n 3 celery, peeled and cut into thirds<\/li>\n 1 onions, peeled and cut into \nquarters<\/li>\n 1 (3 1\/2 to 4 pound) chicken, rinsed and patted dry<\/li>\n 1 1\/2 \ntablespoons kosher salt<\/li>\n 2 teaspoons cracked white pepper<\/li>\n 1 lemon, \nhalved<\/li>\n 2 fresh bay leaves<\/li>\n 6 cloves garlic put through a garlic press<\/li>\n 4 \nsprigs rosemary, roughly chopped<\/li>\n 2 tablespoons olive oil<\/li>\n 4 tablespoons \nunsalted butter, at room temperature<\/li>\n<\/ul>\n <\/p>\n
Directions:<\/b> \nPreheat the oven to 440 degrees \nF.<\/p>\n\nIn a roasting pan, add the carrots, celery and onions. <\/li>\n Season the chicken both inside and out with the kosher salt and white pepper. <\/li>\n Squeeze the lemon halves over the chicken and place the rinds inside the cavity. <\/li>\n Place the bay leaves inside the cavity. <\/li>\n In a small bowl, combine the garlic, \nrosemary, olive oil and butter. <\/li>\n Rub the chicken both inside and out with the \ngarlic rosemary blend and place in the roasting pan. <\/li>\n Make sure to get some of \nthe butter mixture on the carrots.<\/li>\n<\/ul>\nPlace the pan in the oven and roast the chicken until it \ngets to temp, it should register at 156-160 degrees internal temperature, it \nshould take right around an hour. Remove the chicken from the oven and allow to \ncool for 10 to 15 minutes before carving.<\/p>\n
This dish is great out of the oven, the skin is \nincredibly tasty. It heats up very well, but the skin loses it’s \ncrispiness.<\/p>\n
Thanks again Bobbo! Looks delish!<\/p>\n
Tip: <\/b><\/p>\n
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!<\/p>\n
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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…<\/p>\n","protected":false},"author":165,"featured_media":14202,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7,11,2],"tags":[44],"yoast_head":"\r\n
Cooking Gluten Free Recipes: Glens Falls Gourmet Shares A Fan's Gluten Free Roasted Chicken Recipe!<\/title>\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n\t \r\n\t \r\n\t \r\n \r\n \r\n \n\t \n\t \n\t \r\n