google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b
Let's Be Social!
Meet Noreen!
Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1 whole roasting chicken 4 to 6 pounds 2 tablespoons olive oil 4 carrots cut into chunks 2 medium onions, cut into wedges 2 heads of garlic, tops cut off 4 to 6 stalks of celery, cut in half 1 lemon cut in half | 2 medium apples, cored and wedged 2 tablespoons truffle oil 1 tablespoon truffle salt 1 tablespoon poultry seasoning or rub 1 cup chicken stock |
Step by Step Instructions
Preheat oven to 429
Place vegetables in the bottom of a large cast iron skillet or heavy bottomed roasting pan.
Drizzle olive oil over vegetables being sure to generously cover garlic heads.
Wash chicken and tuck wings under.
Stuff lemon into the cavity of the chicken.
Tie the legs together using some kitchen twine.
Place chicken in the center of the skillet/pan and arrange the veggies around it.
Massage chicken with truffle oil all around, making sure to coat well.
Sprinkle with truffle salt and poultry seasoning and rub this all over the chicken.
Pour chicken stock into the bottom of the skillet/pan.
Place in oven and bake for 30 minutes.
Reduce oven temperature to 350 and continue cooking until a meat thermometer reads 165 degrees and/or the juices run clear when the thigh is pierced with a knife.
Remove from oven and allow chicken to rest for 10 minutes before carving and serving.
Enjoy!
Iron Skillet
Truffle Roasted Chicken
Noreen's Kitchen © ALL RIGHTS RESERVED.