Text 25350, 79 rader
Skriven 2015-03-26 04:59:08 av Dave Drum (1:261/38.0)
Ärende: Gourmet 471
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Special Sunday Roast Chicken
 Categories: Poultry, Potatoes, Vegetables, Wine
      Yield: 5 servings

     12 oz Unpeeled russet potato;
           - scrubbed, in 1" cubes
     12 oz Yam; peeled, in 1 1/2"
           - cubes
      2 lg Carrots; peeled, halved
           - lengthwise, cut across in
           - 1 1/2" pieces
      3 md Parsnips; peeled, in 1 1/2
           - inch pieces
  1 1/2 tb Extra-virgin olive oil
      3 tb Unsalted butter; room temp
      2 tb Fine chopped fresh sage
      1 cl Garlic; pressed
      4 lb Chicken
      1 ts Coarse kosher salt
      8 c  Coarsely torn red or green
           - mustard greens
      1    Shallot; minced
    1/2 c  Dry white wine
    1/4 c  Water

  Roasted root vegetables and spicy greens complete the meal.

  Toss first 5 ingredients in large roasting pan. Mix butter,
  sage, and garlic in small bowl. Place chicken in center of
  vegetables. Using fingertips, loosen skin from breast. Spread
  1 tablespoon sage butter under skin. Rub 1 tablespoon sage
  butter over entire chicken. Dot vegetables with remaining
  sage butter. Sprinkle 1 teaspoon salt over vegetables and
  chicken.

  DO AHEAD: Can be made 4 hours ahead. Cover and chill.

  Preheat oven to 400}.F/205}.C.

  Roast chicken and vegetables 15 minutes. Reduce oven temp
  to 375}.F/190}.C; continue roasting until instant-read
  thermometer inserted into chicken thigh registers 165+:F
  and vegetables are tender, stirring vegetables once, about
  1 hour.

  Place greens and shallot on large deep platter. Spoon 3 tb
  fat from juices in pan and drizzle over greens; toss to coat.
  Season with salt and pepper. Using slotted spoon, transfer
  roasted vegetables to platter, placing atop greens. Tilt
  chicken, allowing juices to flow from cavity into pan.
  Transfer chicken to work surface. Cut into serving pieces
  and arrange with vegetables atop greens.

  Add wine and 1/4 cup water to roasting pan. Bring to boil
  over medium-high heat, stirring to scrape up browned bits.
  Simmer until slightly reduced, about 3 minutes. Season sauce
  to taste with salt and pepper. Transfer to small pitcher.
  Serve chicken, passing pan juices alongside.

  by Jeanne Thiel Kelley

  Bon App}-tit | February 2009

  Yield: Makes 4 to 6 servings

  MM Format by Dave Drum - 26 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... Ambidextrose: Able to put creamer in coffee using either hand.

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 * Origin: Prism bbs (1:261/38)