Main Dish · Recipes

roasted chicken and a confession

I have a confession to make.  I haven’t posted in a while, as many of you know.   Sure I’ve been busy at work, but I’m always busy at work.  The truth is I’ve been playing too much.  Words with Friends and Hanging with Friends have taken over my life.  I hate those games, but I love them at the same time.  I had to delete those games from my ipad…there was always just one more word to play.  It’s amazing how much more I can do with my day now.  So there you have it.  My confession is complete.  I feel so much better now.

Time to talk chicken.  I love roasted chicken and this is one of my favorite recipes.  Veronica made this for us a while ago.  She found this recipe on the Food Network website.  The herbs tucked under the skin add a ton of flavor.  I like roasting two birds at a time so that I can have enough for salads or sandwiches for the week.  I’ve tweaked the recipe a bit…

Anne Burrell’s Herb Roasted Chicken

  • 5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
  • 10 sage leaves, finely chopped, about 2 tablespoons
  • 3 garlic cloves, minced
  • pinch of red pepper flakes
  • 4 tablespoons of extra-virgin olive oil
  • 2 (3 to 3 1/2-pound) whole chickens
  • Kosher salt
  • 2 large onion, cut into 1/2″ dice
  • 4 carrots, cut into 1/2″ dice
  • 6 ribs celery, cut into 1/2″ dice
  • 2 bay leaves
  • 10 sprigs of thyme, tied in a bundle with kitchen twine
  • 4 cups chicken stock
Preheat oven to 450° F.
In a small bowl combine rosemary, sage, garlic, red pepper flakes and olive oil.  Season generously with salt.  Using your finger tips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket.  Schmear the herb paste under the skin of both chickens.  Drizzle with more olive oil and massage into the skin.  Sprinkle each chicken generously with salt.

Place the diced vegetables, bay leaf and thyme bundle in a 9 by 13-inch roasting pan.  Add about 1-2 cups of chicken stock.  Arrange the chickens on top of the vegetables in the roasting pan and place in the oven.

Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown.  Lower the heat to 375°F and continue roasting.  After another 15 minutes, remove the chicken from the oven and turn over.  Return the chickens to the oven and cook for another 15 minutes or until the chickens have browned on the bottom.  Remove the chicken from the oven and turn over.  Check to make sure the chicken stock has not evaporated, adding more as needed.  Return the chicken for the final 15-25 minutes of cooking.  Insert an instant read thermometer in the crease between the thigh and breast, taking care not to touch the bone.  The temperature should reach 160-170° F.  If the chicken temperature reads below 160º F, continue cooking for an additional 10 minutes.  If the skin starts to get too dark, cover loosely with foil.

Let the chickens rest for 10-15 minutes before carving.

Skim off the fat from the vegetables, and serve with the chicken.

Save the bones to make chicken stock.  I throw mine in a crock pot with a quartered onion (unpeeled), a carrot snapped in half, a celery stalk snapped in half and a bay leaf.  I might throw in a handful of parsley and peppercorns too.  Cook on low for 5-8 hours, depending on your mood and how much time you have.  Strain it and refrigerate it.  The fat will rise to the top and harden overnight.  Skim the fat off of the surface of the stock and freeze in small portions as needed.

Delicious.

Miss Molly loves her new wheels, but sometimes she gets tired.

Good night, Molly.

Healthy · Main Dish · Recipes · Salad · Side Dish

dinner for less than a trillion calories

FINALLY!  Dinner for less than a trillion calories.  This after Chik made us ride 7.5 miles on our bikes.  That’s a lot for people who don’t ride bikes.  My legs felt like they were going to fall off.  I felt very righteous after our ride…and Sunshine kept going on about how Monday is the beginning of his week to be good and healthy…so, I guess I was inspired, or he shamed me into making this dinner.  Either way, it is delicious.

Red cabbage slaw with smokey blue cheese

  • 1/2 head red cabbage, thinly sliced
  • 2 carrots, shredded
  • good splash of cider vinegar
  • drizzle of good olive oil
  • 2 ounces of smokey blue cheese

Grilled chicken thighs with ancho chili rub

  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon dried cumin
  • 1/2 teaspoon kosher salt

Yukon gold mashed potatoes

  • 1 pound baby yukon gold potatoes
  • olive oil
  • kosher salt and pepper to taste

For the slaw: shred cabbage and carrots and combine in a bowl.  Add cider vinegar, olive oil and smokey blue cheese.  Refrigerate.

For the grilled chicken: combine chili powder, cumin and salt.  Season chicken.  Grill for 4 minutes over medium heat.  Turn chicken and grill for 3 minutes longer.

For the mashed potatoes:  Cut potatoes into 1″ pieces and steam until fork tender.  Mash with olive oil, add steaming water as needed.  Season with salt and pepper.

Turley has moved on from eating my shoes to spying on the neighbors.

Greg Schroeder, owner of Amazing Grapes Wine Store

Greg says:  Hi Slop!
I’ve been waiting for you to cook something that would pair well with my favorite white wine find this year – a 2008 Chilean Chardonnay from Errazuriz.
The Chardonnay , called Wild Ferment, features a complex, multi-layered nose that combines mineral notes with expressive tropical fruit aromas. This fresh and elegant white has just the right amount of toasted notes from oak ageing to cut through the ancho chili on the chicken and compliment the smokey blue cheese in the cabbage side dish at the same time. No need to open two different wines for this meal! I love the bright acidity that balances the lush and creamy texture that leads to a long, lingering, and pleasing finish.
How about an invite for this one?!?

Okay Greg…you’ve got it.  Come over anytime….but don’t forget the wine!!!  Love ya…Slop