Not too long ago, Rocio Bodevin (a fashion designer and stylist) and Freddy Camargo (a photographer and graphic designer) did a photo shoot for a client - Le Sauce. It was a special experience for them. They spent the day cooking and photographing the client’s sauces, and, they told me, they had a blast. They also told me that today, they look for any excuse to use this client’s finishing sauces when they cook at home. It brings back fond memories of that day. They both love to cook and open their home to friends and neighbors, and one of their preferred dishes to serve to guests is roast chicken, made with Le Sauce’s White Wine Lemon Garlic gourmet finishing sauce.
Photograph by Freddy Camargo
1 whole chicken, about 4.5 pounds
1 tablespoon of olive oil
Finishing salt, to taste (we use Maldon Smoked Sea Salt)
4 cloves of garlic, minced
Sprig of fresh rosemary
4 carrots, chopped
½ white onion, chopped
Le Sauce & Co. White Wine Lemon Garlic gourmet finishing sauce
Preheat the oven to 400 degrees F.
Rinse the chicken inside and out, and remove the giblets if there are any. Pat chicken dry with a paper towel.
Arrange the onions and carrots on the bottom of a baking dish.
Rub the garlic into the chicken, and then rub the olive oil on the chicken.
Place the chicken on top of the onions and carrots, breast-side up.
Roast the chicken for one hour. Spread the rosemary on top of the chicken and continue cooking for another 45 minutes.
During the last 5 minutes of cooking, heat the finishing sauce on low.
Remove chicken from oven, sprinkle with salt, and serve with finishing sauce and parmesan bread (bread recipe follows).
Shredded parmesan cheese
Slice the baguette lengthwise. Add a thin layer of pesto, then sprinkle with shredded parmesan cheese. Place in the oven (or toaster oven) at 400 degrees for about 5 minutes or to desired crunchiness. Remove from oven, slice and serve.
Patricia is a photographer and the editor of our neighborhood recipes.