Lavender and Thyme Scented Roasted Chicken

Lavender and Thyme Scented Chicken with a Butter Sauce

Lavender, Thyme, and Lemon Compound Butter

1/4 cup softened butter

zest of 1/2 lemon

1 sprig thyme

1 sprig lavender

1.  Remove leaves from thyme and lavender sprigs. 

2.  Finely mince thyme, lavender, and lemon zest; add to softened butter.

3.  Roll into a log and wrap with plastic wrap.  Allow to chill.

4.  Use as a spread for bread, or as in the photo above, as a seasoning for chicken.  Just slip discs of the compound butter under the skin of the chicken breast and thighs.  Roast in the oven.  When chicken is done, whisk the remaining butter into the fond in the pan to create a lovely butter sauce.  Serve.

Orange Basil Granita

Shown garnished and presented 3 ways.

(adapted from Martha Steward Living)

  4   tablespoons sugar

1/2  cup water

2-4  basil stems

       zest from 1 orange

  2   tablespoons basil chiffonade

2 1/2 cups orange juice

1.  In small saucepan, bring sugar and water to simmer over medium low heat, stirring unti sugar has dissolved.  Remove from the heat.  Add basil stems and orange zest and let syrup stand for 10 minutes.

2.  Put orange juice in medium bowl.  Pour basil syrup through a fine sieve into the orange juice mixture.  Discard basil stems and orange zest.

3.  Put mixture into a 9 x 9" nonreactive dish (glass is good) or casserole.  Stir in basil chiffonade.  Chill in freezer until frozen.

4.  To serve:  Scrape ice with scoop and put into serving dish.

Chocolate Basil Leaf Garnish--

1/2 cup semisweet chocolate chips

4-6 basil leaves

5.  Melt chocolate in bowl over simmering water, stirring to avoid burning the chocolate.  When melted, brush basil leaf with chocolate.  Place in refrigerator to harden.  Garnish granita with chocolate basil leaves.

Serves 4 to 6 as a dessert or intermezzo course