Roast Chicken with Winter Roots, Brussels Sprouts and Mushroom sauce.
A great dinner for any time from late Fall to late Winter.
A great dinner for any time from late Fall to late Winter.
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While root vegetables are not truly Italian American, roast chicken was a very common dish. As best I recall, roast chicken was usually served with rice and with some kind of green. From what I have researched most root vegetables in Italy were food for the animals, especially the pigs. But we did have carrots and potatoes. These days, however, wonderful root vegetables are quite wonderful. It's time to adopt them into the Italian American kitchen. Roast chicken is a great winter dish. With the addition of root vegetables it takes on another dimension.Yes, roast chicken with root vegetables takes some time. But, for the most part, it is not at all difficult. And, the end result is spectacular.
Winter Roots - What are they? Well, they're those great underground wonders that you pass right by in your produce section as you head toward the tasteless realm of frozen vegetables. They're the rutabagas and parsnips and turnips and beets whose rich texture you have yet to experience, but that you pass right by in the produce section. Yes, they take some time: certainly more than opening a bag of frozen peas and carrots. By not that much more time. And when you taste them, you'll see that they are dense and rich and filling. So, maybe you won't need as much of the highly caloric meat. And the chicken. OK, yes, you can go to the grocery store to buy an already roasted chicken for about six or seven dollars. You can put it on the table and crack open a plastic container of potato salad as a side dish. I've done that myself on more than one occasion. Such chicken dinners are the food of convenience.But there are times for something more.Something for what you put on the table is coming directly from you to your family. This is a really wonderful and rich winter dish that puts that extra something on the table. And, it makes full use of the wonders of winter root vegetables: garden gifts that are far too neglected. Fresh Root Vegetables
If you can, try to buy quality items. When it comes to produce,the question of organic is something pointless. There is simply no true definition to the word organic. So, look to places that offer tight skinned, full and firm vegetables. I find my local Asian market to offer a vast variety of quality items. "Whole Foods" certainly features some beautiful pieces, but how organic they may be is open to question.
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I try to buy a chicken that it"grass pastured." The claims of "grain fed" are meaningless. Chickens do not naturally eat grains. Chickens forage and their natural diet includes grasses and bugs. In winter, however, even pastured chickens need grain supplements.Then too, the claim of "cage free" means nothing. The chickens may not be in cages but the hen houses may often be revolting environments. Pastured Chicken
Recently the Whole Foods in my neighborhood has offered "White Oak" pastured chickens. White Oak claims to slaughter only five hundred chickens per day. But I have to wonder how five hundred birds can stock any number of Whole Foods stores. Most important,don't be taken in by industrial supermarket fowl. Their chickens are mass produced factory birds.One curious source of chicken is in our local Asian market that sells birds tagged with metal clips that say "Buddhist Approved." These birds come complete with head and feet.Now, I don't know specifically what "Buddhist Approved" means, but my hope is that the chicken has been humanely raised and slaughtered. Then too, there is the local Saturday Farmers' market where I can find pastured chickens.
For those of us who care about animals that we use as our food and they way they give their lives for our purposes, such things as their raising and their slaughter are important and difficult questions. |
What you need.
What you will need.
A pasture raised chicken.
Root vegetables - quantities are not exact. Pick what you think you need. It's good to keep in mind that you may want to have more vegetables than you have meat.
Carrots-about six.
Parsnips- about six.
Turnips- two or three.
Celery Root - one or two.
Rutabaga- one or two.
Onions- Sweet ( Vidalia) two nice size.
Potatoes- any type you like. Yukon Gold work well.
Golden Beets - three or four of a nice size.
Brussels Sprouts - about a half pound.
Mushrooms - as you like.
Olive oil.
Butter.
Salt, Pepper, Thyme, Lemon.
A pasture raised chicken.
Root vegetables - quantities are not exact. Pick what you think you need. It's good to keep in mind that you may want to have more vegetables than you have meat.
Carrots-about six.
Parsnips- about six.
Turnips- two or three.
Celery Root - one or two.
Rutabaga- one or two.
Onions- Sweet ( Vidalia) two nice size.
Potatoes- any type you like. Yukon Gold work well.
Golden Beets - three or four of a nice size.
Brussels Sprouts - about a half pound.
Mushrooms - as you like.
Olive oil.
Butter.
Salt, Pepper, Thyme, Lemon.
Equipment
A container (pot) big enough to hold the chicken and water for the brining.
Roasting Pan.
Aluminum foil.
Meat Thermometer.
Very, very sharp poultry knife.
A container (pot) big enough to hold the chicken and water for the brining.
Roasting Pan.
Aluminum foil.
Meat Thermometer.
Very, very sharp poultry knife.
Here we go.....
Day 1
The day before------
Brine the chicken.
(Salt, sugar, water)
You need a container or pot that will hold the chicken. Put about a half cup of salt and a few tablespoons of sugar into the pot. Put enough water into the bottom to cover and stir about to mix the salt and sugar into the water.
Add the chicken.
Fill the pit with enough cold water to cover the
chicken. Put a plate on the chicken to keep it submerged. Put the pot with the chicken and salted water into the refrigerator.
Let it brine overnight and into the next day when you are ready to continue.
The day before------
Brine the chicken.
(Salt, sugar, water)
You need a container or pot that will hold the chicken. Put about a half cup of salt and a few tablespoons of sugar into the pot. Put enough water into the bottom to cover and stir about to mix the salt and sugar into the water.
Add the chicken.
Fill the pit with enough cold water to cover the
chicken. Put a plate on the chicken to keep it submerged. Put the pot with the chicken and salted water into the refrigerator.
Let it brine overnight and into the next day when you are ready to continue.
Day 2
THE OVEN - preheat to 500 degrees.
The Chicken.
Remove the chicken from the refrigerator about an hour or even two before you are ready to cook it. This helps the meat and bones to reach room temperature and prevents bloody traces around the bones and denser parts. Take the chicken out of the brine and use paper towels to dry it off.
Now comes the decision on the way to roast the chicken. There are two ways. One very simple the other that requires a bit more work but that renders a much better product.
Two ways of roasting.
Whole Roast
If you want things a bit more easy, roast the chicken whole. Just be sure that the chicken skin is free of water residue. Otherwise,
it won't brown. Then go to the neck of the chicken and pull up the skin. Gradually move your fingers under the skin to separate skin from the flesh.
It separates very easily so go slowly so that you don't tear the skin.
Take some butter or olive oil on your fingers and rub it on the flesh under the skin.
Cut the lemon in thin slices and insert them under the skin.
Salt and pepper inside and outside. Add the thyme.
Set the chicken aside while you prepare the vegetables.
THE OVEN - preheat to 500 degrees.
The Chicken.
Remove the chicken from the refrigerator about an hour or even two before you are ready to cook it. This helps the meat and bones to reach room temperature and prevents bloody traces around the bones and denser parts. Take the chicken out of the brine and use paper towels to dry it off.
Now comes the decision on the way to roast the chicken. There are two ways. One very simple the other that requires a bit more work but that renders a much better product.
Two ways of roasting.
Whole Roast
If you want things a bit more easy, roast the chicken whole. Just be sure that the chicken skin is free of water residue. Otherwise,
it won't brown. Then go to the neck of the chicken and pull up the skin. Gradually move your fingers under the skin to separate skin from the flesh.
It separates very easily so go slowly so that you don't tear the skin.
Take some butter or olive oil on your fingers and rub it on the flesh under the skin.
Cut the lemon in thin slices and insert them under the skin.
Salt and pepper inside and outside. Add the thyme.
Set the chicken aside while you prepare the vegetables.
Second Method - Boned chicken.
OK - this is not so easy the first time
you try it. But, the more you practice, the easier it gets.
But - there are
two great benefits: one - the chicken roasts more quickly and evenly , and - you
have the bones and bone meat for a rich chicken
stock.
The Process.
The Boning Knife.
First and most important, you need a very, very sharp and
thin boning knife. Don't even think of this method if you don't. A cleaver is
also
helpful.
OK - this is not so easy the first time
you try it. But, the more you practice, the easier it gets.
But - there are
two great benefits: one - the chicken roasts more quickly and evenly , and - you
have the bones and bone meat for a rich chicken
stock.
The Process.
The Boning Knife.
First and most important, you need a very, very sharp and
thin boning knife. Don't even think of this method if you don't. A cleaver is
also
helpful.
The Chicken
The Chicken
Turn the chicken so that the bottom side is up towards you.
Turn the chicken so that the bottom side is up towards you.
Cutting the chicken
You will see the back bone that runs the length of the body. You are going to
remove this bone.
Starting at the neck, insert the knife first on one side of the back bone and slice down to the tail.
Then, do the same on the other side.
If portions are tough to cut, you may need a cleaver to hack through the bones.
The back bone should now be almost completely free.
Use the knife to sever any parts that are still connected.
remove this bone.
Starting at the neck, insert the knife first on one side of the back bone and slice down to the tail.
Then, do the same on the other side.
If portions are tough to cut, you may need a cleaver to hack through the bones.
The back bone should now be almost completely free.
Use the knife to sever any parts that are still connected.
Splitting the chicken
Now, even though you have removed the back bone, you will see that the breast bones are still in place. This is the tricky part.
Using the tip of your sharp knife slip the blade between the breast flesh and the bones. Gradually slice the breast meat from the bones. Move evenly and slowly until the rib cage is free.
Set all the bones and edge meat aside for chicken stock.
Put the boned chicken to the side as you prepare the vegetables.
Using the tip of your sharp knife slip the blade between the breast flesh and the bones. Gradually slice the breast meat from the bones. Move evenly and slowly until the rib cage is free.
Set all the bones and edge meat aside for chicken stock.
Put the boned chicken to the side as you prepare the vegetables.
Chicken and lemon
Rub the flesh under the skin with butter.
Slice the lemon and insert the slices between the skin and the flesh.
Salt, pepper and thyme.
Slice the lemon and insert the slices between the skin and the flesh.
Salt, pepper and thyme.
The vegetables.
The vegetables should be left as whole and as big as possible. Their structure gived character to his dish.
Peel but do not cut up:
Carrots
Parsnips
Peel and then quarter or leave in large pieces:
Turnips
Rutabagas
Onions
Beets ( save the beet greens.)
Potatoes (Do not peel potatoes.)
Celery Root - this you have to trim with a knife.
(Set the mushrooms to the side. They are not cooked with the other vegetables.)
Microwave
Root vegetables take longer to cook than the chicken - especially if you have removed the bones from the chicken.
So.....
Put the vegetables in a microwavable dish.
Sprinkle them with a little bit of water and cover them tightly in plastic wrap. Microwave for about 10 minutes.
The vegetables should be left as whole and as big as possible. Their structure gived character to his dish.
Peel but do not cut up:
Carrots
Parsnips
Peel and then quarter or leave in large pieces:
Turnips
Rutabagas
Onions
Beets ( save the beet greens.)
Potatoes (Do not peel potatoes.)
Celery Root - this you have to trim with a knife.
(Set the mushrooms to the side. They are not cooked with the other vegetables.)
Microwave
Root vegetables take longer to cook than the chicken - especially if you have removed the bones from the chicken.
So.....
Put the vegetables in a microwavable dish.
Sprinkle them with a little bit of water and cover them tightly in plastic wrap. Microwave for about 10 minutes.
The Root vegetables
You should have pre-heated the oven to 500 degrees.
If you have a convection oven - use it. Convection heat adds a nice surface to your food.
Take out your roasting pan.
(You may wish to cover the bottom in aluminum foil for easy clean-up.)
Put the vegetables that you have quartered and micro-waved into the roasting
pan.
Sprinkle with salt, pepper and ground sage.
Set the chicken on top.
Dowse everything liberally with olive oil.
If you have a convection oven - use it. Convection heat adds a nice surface to your food.
Take out your roasting pan.
(You may wish to cover the bottom in aluminum foil for easy clean-up.)
Put the vegetables that you have quartered and micro-waved into the roasting
pan.
Sprinkle with salt, pepper and ground sage.
Set the chicken on top.
Dowse everything liberally with olive oil.
The Split chicken
The roasting
The oven should be set for 500 degrees (convection if possible).
THE THERMOMETER (Use a good probe thermometer with an outside the oven read out.)
Place the thermometer pobe into one of the legs.
Set the "done time" at 160 degrees.
Put the chicken and vegetables into the oven.
TRICKY NOTE:
Chicken vs. vegetables.
Set the cook time for one hour. If the chicken reaches 160 before one hour, take out the tray, remove
the chicken, and let the vegetables continue. Test the carrots and potatoes for doneness. They may take a bit longer but you don't want the chicken to overcook. The vegetables can take a bit longer with no problem. The roasting should take about one hour. Chicken finished at 160.
The oven should be set for 500 degrees (convection if possible).
THE THERMOMETER (Use a good probe thermometer with an outside the oven read out.)
Place the thermometer pobe into one of the legs.
Set the "done time" at 160 degrees.
Put the chicken and vegetables into the oven.
TRICKY NOTE:
Chicken vs. vegetables.
Set the cook time for one hour. If the chicken reaches 160 before one hour, take out the tray, remove
the chicken, and let the vegetables continue. Test the carrots and potatoes for doneness. They may take a bit longer but you don't want the chicken to overcook. The vegetables can take a bit longer with no problem. The roasting should take about one hour. Chicken finished at 160.
Mushrooms
MUSHROOMS.
While the chicken and vegetables are in the oven:....
Take a good size skillet.
Melt about a half stick of butter and a drizzle of olive oil.
When they are hot, add the mushrooms that you have already halved.
Sautee until the mushrooms are browned.
Add about a half cup of chicken stock that you have made from the bones and side meats.
Simmer for a minute and save for when you serve the chicken.
While the chicken and vegetables are in the oven:....
Take a good size skillet.
Melt about a half stick of butter and a drizzle of olive oil.
When they are hot, add the mushrooms that you have already halved.
Sautee until the mushrooms are browned.
Add about a half cup of chicken stock that you have made from the bones and side meats.
Simmer for a minute and save for when you serve the chicken.
Beet Greens.
If you have saved the beet greens, sautee them in a bit of olive oil, salt and pepper and serve with the chicken.
If you have saved the beet greens, sautee them in a bit of olive oil, salt and pepper and serve with the chicken.
Serving
Serving.
Remove from the over.
Let the chicken sit for about twenty minutes.
You may have removed the chicken before the vegetables which can serve as
the resting time for the chicken.
Take the chicken and quarter it: legs, thighs, two
breasts.
Spoon several of each of the vegetables on each
dish.
Add the chicken parts. Lay the mushrooms over all.
Remove from the over.
Let the chicken sit for about twenty minutes.
You may have removed the chicken before the vegetables which can serve as
the resting time for the chicken.
Take the chicken and quarter it: legs, thighs, two
breasts.
Spoon several of each of the vegetables on each
dish.
Add the chicken parts. Lay the mushrooms over all.