Dreaming of Cruising? Take Oceania's roasted chicken cooking challenge!
Updated: 3 hours ago
During times like these, I strap on an apron, turn on some music, and head to the kitchen – and so should you. That’s why I’m inviting all of you to join me in a Cooking Challenge. I thought it would be a great idea to share this fun, new challenge with all of you so you can cook along with me at home and try your hand at some favorite Cruise Line recipes since we can’t actually cruise right now. And best of all – relieve some stress in the kitchen.
The delicious recipe is compliments of Oceania Cruises (known for their amazing cuisine) and one of my all-time favorites – famous chef Jacques Pépin’s Roasted Chicken. Talk about comfort food! This Jacques Pépin recipe is also versatile because you can pair it with any grain or veggie that you have on hand. So pour yourself a glass of wine and get cooking – we can’t wait to see all of your results (post your results in the Cultivating Connections Facebook Group) and continue this cooking adventure together during the next several weeks.
JACQUES PÉPIN’S ROASTED CHICKEN RECIPE
2 bay leaves, minced
2 tablespoons each dried rosemary, thyme, sage and sweet paprika
1 teaspoon dried oregano
1 teaspoon ground ginger
¾ teaspoon ground mace
½ teaspoon ground white pepper
½ teaspoon ground cloves
¼ teaspoon ground cardamom
Substitute ingredients as needed.
¼ cup butter, melted
1 (4- to 6-pound) chicken or bone-in chicken pieces
Fleur de sel or Maldon flaky salt, for finishing
MAKE THE SEASONING BLEND
In a small bowl, combine all ingredients and mix well. Store unused seasoning blend in a sealed sterilized jar for up to 3 months.
ROAST THE CHICKEN
Preheat the oven to 400°F/204°C. In a small bowl, combine the butter and 2 heaping tablespoons of the seasoning blend and brush the spiced butter generously over the chicken. Place the chicken on a roasting rack, breast side up. Roast the chicken, brushing every 15 minutes with spiced butter, until the meatiest part reaches an internal temperature of 160°F/71°C, about 15 minutes per pound. Remove from the oven and let rest (covered) 15 minutes. Carve the chicken and finish the pieces with the salt.
Tell us what you think! That’s what the Facebook Group is for!
What?! You didn’t know we have a group now? Join your travel tribe!
Here at Cultivating Connections Travel Planners, I believe that when people come together, great things happen. That’s why I have launched a private Facebook Group.
In this group, it’s my goal that our like-minded group of passionate travelers can share stories, tips, ideas, and up-to-date news on our favorite ways to travel!
I will be sharing exclusive content here in the group, and I am looking forward to connecting our community like never before!
I would love for you to be a part of it. To get access to the group, follow the link below.
Erin Smith ~ Affinity Groups Travel Advisor ~ 405.310.7588