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Roast Chicken is one of my favorite weekend dinners. I especially love the crispy skin! The butter/olive oil mixture helps to keep the chicken moist and adds extra flavor to the chicken.  1 4 - 5 lbs Whole Young Chicken 2 Tbsp Butter - Softened 1 Tbsp Olive Oil 3 Cloves Garlic - Crushed 1 tsp Fresh Chopped Rosemary 1 tsp Fresh Chopped Sage 1 tsp Fresh Chopped Thyme 1 tsp Fresh Chopped Flat Leaf Parsley 1 Medium Onion - Quartered Kosher Salt Fresh Ground Black Pepper Additional Sprigs of Herbs Pre-heat oven to 375 degrees. Spray a roasting pan and rack with a bit of non-stick cooking spray. In a small bowl combine the butter, olive oil, crushed garlic, chopped rosemary, chopped sage, chopped thyme, chopped parsley, a pinch or two salt and a few grind of pepper. Set aside. Remove the chicken from it packaging and place it on a dishwasher safe board. Remove the giblets and "stuff" from the cavity of the chicken. Sprinkle the inside of the chicken with salt and pepper. Gently loosen the chicken skin from the breast, thighs and drumsticks. Spread about 3/4's of the butter mixture on the chicken between the skin and meat and rub the rest of the butter mixture on the outside of the chicken skin. Add the onion quarters and the sprigs of herbs to the empty cavity. Place the chicken on the roasting pan's rack. If you have some butcher's twine tie the legs together, if you don't it's okay. The bird will taste delicious anyways. Place the chicken in the center of the oven. Cook the chicken until the internal temperature of the breast is 160 degrees and the thighs are 175 degrees, about an hour to an hour and a half. Let the chicken rest for about a half hour loosely covered with foil. Carve up the chicken and serve. Serves 3 - 5 people Wanna make a quick gravy? Pour the pan drippings into one of those fat separators things, make sure you tilt the chicken to get any of the yummy juices that are hanging out in the cavity. Add about 2 Tbsp of the chicken fat to a saucepan. Whisk in 2 Tbsp of flour. Let the flour and fat cook for 2 - 3 minutes. Add 2 c total of chicken drippings, no more fat, and chicken stock. Whisk to combine. Add 1 tsp dry sage, a pinch or two of salt and a few grinds of pepper. Bring the mixture up to a simmer. Let it cook 5 -10 minutes. Transfer to a warm gravy boat and serve.
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Don't let the leeks scare you. The main thing with leeks is that they need to be cleaned really well cause they tend to grow in sandy soil and it get stuck in the layers. Once they are cleaned up they have this lovely light onion taste and aroma.  2 Tbsp Olive Oil 2 Tbsp Butter 2 - 3 lbs Boneless Chicken Breast and Thighs 2 Tbsp Dried Summer Savory 2 Medium Size Leeks 2 Cloves Garlic - Crushed 1/2 c Dry Sherry 1 Tbsp Flour 2 c Chicken Stock Kosher Salt Fresh Ground Black Pepper Fill a medium bowl with cold water. Trim the leeks removing the root ends and green leaf portion. All that you want is the white and light green part of the leeks. Cut the leeks in half and slice thin half moons. Add the sliced leeks to the water and swish around. Let all the sand and dirt bits settle to the bottom of the bowl. Remove the leeks from the bowl and pat them dry on a towel. Heat the 2 Tbsp olive oil in a cast iron skillet or your favorite large skillet. Season the chicken pieces with salt, pepper and summer savory on both sides. Add the chicken to the skillet and brown on both sides, 8 minutes per side. Remove the chicken to a plate and cover with foil. Set aside. (The chicken will not be fully cooked at this point, so please don't try to eat it.) In the same skillet add the 2 Tbsp of butter. Add the leek half moons to the skillet. Stir to coat in the left over oil and butter. Add a pinch of salt and a grind or two of pepper to the leeks and reduce the heat to let them caramelize. Let the leeks cook, stirring occasionally, for about 12 minutes. You will know that they are almost done when the leeks turn a golden color and start to have a milky texture. Add the garlic and let it cook 2 - 3 minutes. Remove the pan from the heat and add the dry sherry, then return to heat. Let the sherry reduce by half and then add the flour to the skillet. Stir to combine it and then add the chicken stock. Once the chicken stock has been brought up to a simmer add the chicken pieces to the skillet and any of the juices. Let the chicken and leeks simmer on low for 10 minutes. Give the sauce a taste and add salt and pepper if needed. Turn off the heat and serve the chicken topped with leeks and sauce. Serves 4 - 6 people If you can't find Summer Savory, sometimes also just know as Savory, you can use Thyme. It will be just as yummy. My favorite thing to serve the Chicken and Leeks with is Risotto With Peas.
I always seems to have a surplus of squash and zucchini during the summer. This is a perfect way to incorporate extra veggies to "fool" those that don't always want to eat theirs and a way to use up the surplus from your garden.  2 Tbsp Olive Oil
1 lbs Ground Turkey 1 Medium Onion 2 Cloves Garlic 1 Poblano Pepper 1 Jalapeno Pepper 1 Yellow Squash 1 Zucchini 1 Orange Bell Pepper 1 Tbsp Tomato Paste 1 c Jack Daniels Whiskey 2 c Beef or Chicken Stock 1 14.5oz can Diced Fire Roasted Tomatoes 1 15.5oz can Black Beans 2 Tbsp Chili Powder 1 Tbsp Smoked Paprika 1 Tbsp Dried Oregano 1/2 tsp Red Pepper Flakes Kosher Salt and Fresh Ground Black Pepper In a large stock pot heat the olive oil. Season the ground turkey with salt and pepper. Add to the pot once the oil is hot, but not smoking. Brown the ground turkey on both sides and break it up into small bits with a spoon or spatula. Dice the Onion, garlic, yellow squash, zucchini and orange bell pepper. Finely dice the poblano pepper and jalapeno pepper. Add all the veggies to the browned turkey and stir to combine. Let the veggie and turkey mixture cook for 8 -10 minutes. Carefully add the Jack Daniels to the mixture. Scrap up all the yummy brown bits off of the bottom of the pot and stir to combine it all. Let the whiskey cook out for about 5 minutes. Add the tomato paste, chili powder, smoked paprika, oregano and red pepper flakes. Stir to break up the tomato paste. Add the fire roasted dice tomatoes and beef or chicken stock. Stir to combine it all. Bring the mixture to a simmer. Cover the pot and reduce heat. Let the mixture cook for 20 minutes on a low simmer. Drain and rise the black beans. Add them to the chili; stirring to combine. Let the chili simmer, uncovered, for 10 minutes. Taste the chili and add salt and pepper if need. Serve the chili with your favorite toppings... cheese, chives, sour cream, extra hot sauce. Yum! Serves 6 - 8 people |
Dawn GreenblatWhat's Cooking With Dawn Archives
June 2022
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