A%2F%2F3.bp.blogspot.com%2F-TGsB7gc8TJI%2FT2JDG2VATpI%2FAAAAAAAAFmo%2Fuu0-R5_zpZY%2Fs640%2F075.JPG&w=1200&h=628&c=1' alt='Ina Garten Pot Roast Video' title='Ina Garten Pot Roast Video' />Ina Gartens Chicken Pot Pie Recipes. Ingredients. Chicken 3 whole 6 split chicken breasts, bone in, skin on 3 Tbsp olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 cubes chicken bouillon 1. Tbsp 1 12 sticks unsalted butter 2 cups yellow onions, chopped 2 onions cup all purpose flour cup heavy cream 2 cups carrots, medium diced, blanched for 2 minutes 2 cups one 1. Pastry 3 cups all purpose flour 1 tsp kosher salt 1 tsp baking powder cup vegetable shortening lbs cold unsalted butter, diced cup ice water 1 egg beaten with 1 Tbsp water, for egg wash Flaked sea salt and cracked black pepper. Directions. Chicken. Ina Garten Pot Roast BrisketPreheat the oven to 3. F. 2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 3. 5 to 4. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Ina Garten Pot Roasted PotatoesChristopher Testani Christopher Testani Ina Gartens Roast Chicken with Radishes Recipe. Serves 3. 1 4 to 4 lb. Kosher salt and. Is there anything more Ina Garten than ROAST CHICKEN Those of us who love her easygoing attitude and deliciously made dishes know that she makes a roast. Directions for Ina Gartens Chicken Pot Pie Ingredients Chicken. Tbsp olive oil. Kosher salt. Freshly ground. For the ultimate onepot comfort food, try Ina Gartens Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundycognac sauce. Steps 5http hIDSERP,5096. Chicken And Broccoli Recipe on this page. Chicken Pot Pie Recipe Ina Garten Food NetworkTry Ina Gartens Chicken Pot Pie recipe for comforting, veggiefilled pastry bowls, from Food Networks Barefoot Contessa. Steps 7http hIDSERP,5110. Ina Gartens Perfect Roast Chicken Recipe PEOPLE. Its such a basic, comfort dinner and its so delicious and so easy to make, the Barefoot Contessa star says of her most requested recipe. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium low heat for 1. Add the flour and cook over low heat, stirring constantly, for 2 minutes. This recipe is from Ina Gartens book Barefoot Contessa Parties They are flavorful and easy, although I increase the pepper. Per Inas suggestion in the book, I. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 12 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. Pastry. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 1. 0 times, or until the fat is the size of peas. With the motor running, add the ice water process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 3. Preheat the oven to 3. F. 3. Divide the filling equally among 4 oven proof bowls. Divide the dough into quarters and roll each piece into an 8 inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 12 inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Ina Gartens Perfect Roast Chicken RecipeIts such a basic, comfort dinner and its so delicious and so easy to make, the Barefoot Contessa star says of her most requested recipe. Kosher salt. Ground black pepper. Spanish onion, thickly sliced. Preheat the oven to 4. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. Roast the chicken for 1 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken. Slice the chicken onto a platter and serve immediately with the warm gravy.