Lavender Cutlets 

Reviews and Comments

June 12, 2016, D.L:: It was very good... We'll do as we always do and change it up a bit the next time we make it.
1) We'll grind up the Rosemary
2) We'll cook it over rice instead of serving the rice as a side dish.

Reviews and Comments

June 12, 2016, D.L:: It was very good... We'll do as we always do and change it up a bit the next time we make it.
1) We'll grind up the Rosemary
2) We'll cook it over rice instead of serving the rice as a side dish.

 

Here's the original recipe:

INGREDIENTS

1 tablespoon thyme (fresh if possible) 
1 tablespoon rosemary (ground if you don’t like the texture of whole rosemary) 
1 teaspoon lavender 
1⁄2 cup honey 
1 1⁄2 teaspoons marjoram 
1 garlic clove, minced 
1 shallot, minced 
1⁄4 cup aged balsamic vinegar 
1 whole roasting chicken (chicken pieces, or smaller poultry such as a Poussin, quail or Cornish hen) OR (You can also use chicken cutlet. If using chicken cutlet the cooking time will be less.) 

DIRECTIONS 

1: Combine all ingredients in a non-reactive bowl and stir thoroughly. 
2: Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the

     skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time

     for a smaller bird such as a poussin or cornish hen). 
3: Baste with the lavender honey marinade every 5 minutes or so for an additional

    30 minutes or until completely cooked. The bird is done when a thermometer

    inserted into the thickest part of the thigh registers 165°F ~~~ Do not overcook.

  • Chef’s Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.]. 

Please let us know how you like it and we'll add it to this page, if you want us to. 

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