I just love lemons-- especially Myer lemons. I have a Eureka lemon tree that is full of fruit. Alas, my Myer lemon tree has yet to gift me with that wonderful sweet fruit. I confess, that I made this recipe with Eureka lemons, because I could not bring myself to pay close to $1.00 each for small Meyer lemons at the grocery store. I just couldn't. Selfishly, I used my four Meyer lemons, from Trader Joe's (and a lot less expensive) to make Myer Lemon Sorbet. I don't have a photo of it, because we greedily ate it for dessert. I used the same recipe for my Ruby Red Grapefruit Sorbet.
This is a delicious recipe, that came together really fast. I used fresh sage from my garden.
With the leftover carcass, I made a beautiful chicken stock-- about 4 quarts of it. I simply added a bouquet garni of fresh rosemary, sage, thyme and parsley. I added the roasted carrots and onions (opting not to include it in my pan sauce-- which was delicious, by the way). The stock tastes lovely, and it's in the freezer for future meals.
But back to the roasted chicken dinner... I served it with roasted fingerling potatoes and a simple baby green salad with pears, gorgonzola cheese and a balsamic vinaigrette. So "Bistro" and good! The bonus was that this was a very economical meal.
From the Food Blog: Phoo-D
Recipe adapted from Julia and Jacques Cooking at Home