Parsley: The All-Purpose Herb
Do make sure you wash parsley well in very cold water to remove any soil that's hiding amoung the leaves.
Use this mixture to stuff chickens before roasting: 1 cup chopped parsley, 1 tablespoon lemon zest or minced lemon balm and 3 cloves of minced garlic. Below is another chicken recipe as well as a dressing. Parsley is an all purpose herb and as you become accustomed to it you'll find many new uses for it.
Lemon Herb Chicken
Ingredients:3-4 pounds chicken breast with skin
2 tablespoons butter or margarine
1 tablespoon chopped parsley, thyme and chives
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
8 thin slices of lemon, with peel
Mix the herbs, butter, garlic and half of the salt and pepper. Loosen the skin of the chicken-do not remove-and rub the herbed butter under the skin-dividing between the chicken pieces. Insert 1 or 2 lemon slices under the skin as well. Smooth the skin back, and sprinkle with salt and pepper. Bake at 4 degrees for 40 minutes or until juices run clear. You may also broil or grill for 10 minutes to crisp the skin after the main baking.
Parlsey Chive Dressing
Ingredients:2 tsp. wine or herb vinegar
2 tablespoons finely chopped shallot or green onion
1/4 teaspoon kosher or sea salt
1/4 teaspoon granulated sugar
1 teaspoon fresh thyme, minced
Combine the ingredients with a whisk and serve with mixed greens and tomatoes.
More Herb Features
Basil Tips and Recipes
Dill Recipes
Growing Rosemary
