January Social Hour Book Club: Somewhere in France by Jennifer Robson

| Posted by Heather for Sutter Home

To kick off Sutter Home Social Hour gather your friends together for a fun night of food, drinks and lively discussion.

Our January Book Club pick is Somewhere in France by Jennifer Robson. This daring novel chronicles a young woman who risks her life to follow her dreams during World War I. Invite your friends over to discuss Lady Elizabeth Neville-Ashford’s journey to find love, courage, and self-discovery. Invite your guests to share their love stories, hopes, and dreams. 

While you chat enjoy a glass of Sutter Home Sauvignon Blanc along with the authors beloved Roast Chicken with Herbed Goat Cheese recipe. Jennifer Robson’s simple recipe will allow you more time to gush over this passionate, forbidden love story with your guests and less time prepping in the kitchen.

 

Roast Chicken with Herbed Goat Cheese recipe: 

Ingredients

1 4-to 5-pound roasting chicken, giblets removed
1 8-ounce log soft goat cheese at room temperature
2 cloves garlic, finely minced
1 teaspoon fresh thyme, stems removed and finely chopped (1/2 teaspoon dried thyme may be substituted)
¼ cup fresh parsley, finely chopped
Half a lemon
½ teaspoon kosher salt
5 grinds black pepper

 

Directions

Adjust oven rack to center; preheat oven to 425°F.

In a small bowl, mash together the goat cheese, minced garlic, thyme, parsley, salt and pepper. Zest the rind from the lemon half and mix in well (lemon itself will be used in next step).

Pat chicken dry with paper towels, inside and out, and season cavity with salt and pepper. Insert lemon half into cavity. Beginning at the edge of the chicken’s cavity, carefully loosen the skin of each breast, taking care not to tear it. Do the same with the skin on the thighs.

Insert the goat cheese mixture under the areas of loosened skin on the chicken. Take your time; ensuring the mixture is spread evenly across as much of the chicken’s breast and thighs as possible. Tuck the wing tips under the body of the chicken and tie the legs together with kitchen string.

Roast for 1-¼ to 1-½ hours, until the juices run clear when you make a slit between the leg and the thigh with the tip of a sharp knife. If you wish, test the internal temperature with an instant-read thermometer inserted into the thickest part of the thigh, taking care to avoid any bones; it should read 170°F. Remove the chicken to a serving dish, loosely cover with foil and let rest at room temperature for 15 minutes.

Pour off liquid from pan into a clear glass measuring cup or bowl. Skim off any fat that rises to the surface, season with salt and pepper if required, and serve alongside the chicken. If the mixture appears curdled (there will be a fair amount of goat cheese in it), whisk well until smooth.

Serve with roast or scalloped potatoes and steamed green beans.

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