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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

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

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