I must apologize for not having time to write more recipes for my website. Like most of you my life has changed due to the pandemic. I moved upstate NY and now have a 5 hour commute each work day to NYC. I took 2 graduate level courses in education, Spring then Summer semester for my teaching license and have also started up a YouTube Channel.

Last year I started creating YouTube demonstrations in the kitchen for my High School students since most of them were in remote learning. They enjoyed them and so did my school’s Principal who is my greatest supporter constantly promoting my YouTube Channel. I have created over 225 demonstrations since the Pandemic began. My early demonstrations were often in 2 parts because YouTube has a 15 minute limit. After much feedback from my students I have cut down the length of the demos, incorporated music and graphics. It has been a learning experience perfecting my iMovie editing and YouTube Studio skills. I have it down so well that during my 5 hour commute I can complete editing the video and create all the graphics on my phone on the train. 

Please check out my YouTube Channel at Chef Victoria Love and subscribe. My demonstrations are tailored for my High School students and I go over basic kitchen terminology. Oftentimes while making the demo I am creating the recipe and showing my students how to improve it so they also learn recipe development. Here is my YouTube demonstration for this recipe.

https://www.youtube.com/watch?v=xzK83FtnGP0

When drafting a recipe for my website I have to use a laptop computer, not my cellphone and the platforms keep changing so it takes forever for me to post a new recipe so please forgive my absence.

This recipe I created for my students as we are studying the play Fences by August Wilson. The female lead in the play’s name is Rose and in the first act she is baking chicken. Hence I created a Rosemary baked chicken. The end result is wonderful. The chicken tastes glorious in the honey rosemary juices that accumulate at the bottom of the baking dish. I served it over jasmine rice for my students and they loved it. I went home and made it with Alexander. Both my children wanted more. It is not a quick recipe due to the baking time, but it is definitely worth the effort. I will be making this for many years to come. I hope you love it.

Enjoy!

Avec Amor, Victoria & Alexander

 

Honey Rosemary Baked Chicken

Yield – 4 Servings

1 teaspoon Kosher Salt

1 teaspoon Paprika

¼  teaspoon Garlic Powder

2 teaspoons Onion Powder

1 teaspoon Black Pepper

9 Chicken Drumsticks with skin (2 1/2 pounds)

¼ Cup Honey

½ Cup (1 stick) unsalted butter, cut into pats

1 Spanish Onion, large thinly sliced

1 teaspoon Tabasco

4 Sprigs of Fresh Rosemary

1.Stir together with Kosher salt, garlic powder, onion powder and black pepper in a small bowl until combined.

2. Sprinkle and toss chicken with seasoning mix in a large bowl, place in a ziploc bag, store bag in a bowl in the refrigerator for 3 hours minimum best is overnight.

3. When ready to bake, remove chicken from the fridge and allow it to come to room temperature for 30 minutes. Preheat the oven to 325 degrees. Add chicken to a 9-by-13-inch baking dish sprayed with non-stick cooking spray.

4. Drizzle chicken with honey on both sides, turn chicken skin-side up in baking dish, cover with onions then add pats of butter over the chicken, splash tabasco sauce over the chicken and then add the rosemary sprigs, cover the dish with tin foil and bake for 1 hour.

5. After an hour, turn the chicken over and bake for 1 more hour.

6. After the 2nd hour, raise the temperature to 350 degrees, remove the foil, turn the chicken skin-side up, continue to bake until nicely browned, 20 to 30 minutes.