Free Fabulicious!: Teresa's Italian Family Cookbook by Teresa Giudice Page A

fingers underneath the skin of the chicken breast to loosen it. Spoon about 1 tablespoon of the rosemary oil under one side of the breast, and massage the skin to distribute the oil as best you can over the breast meat. Repeat on the other side of the breast. Put the chicken in the bowl and rub the remaining rosemary oil all over the bird to give it a nice, full-body massage. Shove the onion, both lemon halves, and the reserved rosemary sprigs into the body cavity.
    *** Teresa’s Tip ***
    I t’s worth investing in a small meat thermometer to make sure your family’s meat is cooked to the right temperature and safe to eat. Most thermometers will tell you right on the dial what temperature each type of meat should be. For chicken, the thermometer should read 170°F when inserted in the thickest part of the bird.
     
    4. Place the chicken on a rack in a metal roasting pan. (Don’t have a rack? Twist a long strip of aluminum foil into rope, and shape it into a large ring to fit the pan.) Roast the chicken, basting about every 30 minutes with the pan juices, until it is an amazing golden brown and an instant-read thermometer inserted in the thickest part of the thigh without touching a bone reads 170°F, about 2½ hours.
    5. Remove the pan with the chicken from the oven. Tilt the chicken so some of the juices run out of the cavity and into the pan. Transfer the chicken to a carving board and let stand for 10 to 15 minutes, a rest that allows the juices to settle in all the right, yummy places.
    6. Pour the pan juices into a glass measuring cup and let stand a few minutes. Skim off and discard the clear yellow fat that rises to the top. Pour the degreased pan juices back into the roasting pan. Place the pan over medium heat and heat until the juices sizzle. Pour in the wine and bring to a boil, scraping up the delicious browned bits in the bottom of the pan. This doesn’t make a lot of sauce, but you’ll be glad you have it when you taste it.
    7. Carve the chicken, discarding the stuff inside. Lay the pieces on the platter and drizzle with the carving juices and sauce. Serve hot.
    *** Juicy Bits from Joe ***
    W e always roast a big mother of a chicken so we have leftovers for salads, sandwiches, soups, and midnight snacks. It takes a couple of hours, but there is very little actual work. Do it on a weekend when you have a little extra time.
     

     

 
    Devil Shrimp with Angel Hair Pasta
     

     
    Makes 4 to 6 servings
    As you know by now, Joe and I like things spicy (after 11 years of marriage, that’s a good thing!). This is one of our favorite meals—great for the entire family or just a romantic dinner. It’s an arrabiata (“angry”) sauce over sweet spaghetti.
     
2 tablespoons extra-virgin olive oil
1 pound medium (21 to 25 count) shrimp, peeled and deveined
2 garlic cloves, minced
3 cups Snappy Red Sauce ( page 22 )
½ teaspoon red pepper flakes, or more to taste
¼ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
Salt
1 pound angel hair pasta
    1. Bring a large pot of lightly salted water to a boil.
    2. Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add the shrimp and cook, turning once, until it turns opaque, about 3 minutes. Transfer to a plate.
    3. Add the remaining tablespoon of oil and the garlic to the saucepan and stir until the garlic is softened but not browned, about 30 seconds. (The pan will be hot, so be careful not to burn the garlic.) Add the tomato sauce, red pepper flakes, and black pepper and bring to a boil. Reduce the heat to medium-low. Return the shrimp to the saucepan and stir in the lemon juice. Cook just to heat the shrimp through, about 1 minute. Season the sauce with salt, and add more red pepper flakes if you want the sauce really devilish. Remove from heat.
    4. Meanwhile, add the pasta to the water and cook according to the package directions until al dente. Drain well. Transfer the pasta to individual bowls and top with the