It’s that time of year for spreading good cheer, raising a
glass or two of good wine, toasting the year behind and the year ahead.
Included in my holiday and year-round dishes, I also love
cooking with red and white wine. Whether we are in the kitchen fixing up the Sunday
Gravy or roasting a savory chicken, wine is always a central ingredient.
But as much as I enjoy celebrating and creating with vino -
I don't do well with tannins and sulfites. Even if I have just one glass, I
know it in the morning. Spirts no problem. Yet wine, no matter the amount, I’m
feeling pretty rough when the sun comes up.
You too?
Well, raise a glass to this! We’ve discovered a new product perfect
for those who love wine but not the negative effects -DropIt.
With just a few drops of DropIt in your glass, gone are any
issues caused by tannins and sulfites. Now I enjoy wine with my favorite meals
and come morning, I’m still feeling good. So, can you!
video
Order your bottle of DropIt, heck buy a bunch -they make
much appreciated stocking stuffers or a super hostess gift hanging around a
bottle of wine. Your party hosts will thank you then, and the next day too.
For more information go to
Let’s breakout the wine to use in this simple, seasonal
favorite: Baked Chicken with Oyster
Stuffing.
For the stuffing we use a Pepperidge Farm box mix and make it on the stove top. When the water is added, put in two cups of raw oysters and stir well. Use this mixture to stuff a fresh, cleaned chicken.
Place the chicken with Oyster Stuffing into a deep roasting pan with a wire bread rack in the bottom. (The chicken sits on top of the rack in the pan)
Rub the chicken first with olive oil then with poultry seasoning, and place some rosemary under the skin.
Pour three cups of white wine into the bottom of the pan along with fresh rosemary, chopped garlic and one chopped onion.
Bake at 450 degrees for the first 15 minutes then reduce to 375 for the remaining bake. Baste the chicken with the wine sauce half way through baking. Once done, let rest for 10 minutes before serving. Use the wine sauce and drippings for gravy.
Delicious!
Jim Baugh
Jim Baugh Outdoors TV
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