Mix lemon wedges and some of the sage, salt and pepper. Place the seasoning under the skin of the chickens. Melt butter and rub outside and inside the chicken. Sprinkle with salt and pepper and ...

Makes 6 servings1/3 cup coarsely chopped sage or other fresh herb 1/2 cup lemon juice 1/4 cup olive oil 1 tablespoon Dijon mustard 6 cloves garlic, minced (about 2 tablespoons) ...

Add chicken broth, cornstarch, Italian seasoning, and 2 tbsp lemon juice to the empty skillet. Whisk until no lumps remain, then continue simmering 5 minutes, until reduced by half. Add salt to taste.

In a small saucepan, cook the butter with the salt over moderately low heat until nutty brown, about 5 minutes. Scrape the butter into a bowl and chill in a bowl of ice water, stirring frequently ...

Each year we have a garden (a patio container garden), and each year we rush to use or preserve everything at the end of the season. This year we've been pretty good about preserving as we go ...

4. Plant cutting in pot. Make a small hole in the soil and gently place the stem cut side down. Scoop back the soil and firm ...

Ingredients 1 oz Absolut Elyx vodka.75 oz lemon juice.5 oz Crème de Menthe 1 oz prosecco.5 oz raspberry syrup. Instructions. Combine Elyx, lemon juice, Creme de Menthe, and prosecco into a julep cup.

Preparation. Step 1. Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose.