thanksgiving in brooklynPosted: November 29, 2011
aw sad, another holiday away from home. I missed you guys quite a bit, as usual, and really missed having food that was not thanksgiving food! you know, like fish and other chinese things. anyway, here is what I (and my friends) made: herb-roasted chicken with potatoes/carrots, baked mac ‘n’ cheese, green beans with garlic, mushroom stir-fry, sweet potatoes w/marshmallows (this is the american tradition we’ve been missing out on!), and boxed stuffing just because. dessert was a maple pecan tart and an amazing apple crumble + vanilla ice cream.
Herb-roasted chicken. I actually made this circa November 2009 as well, but it is really simple actually as long as you don’t have hang-ups about whole chickens, or something. I always feel weird massaging it with butter. Anyway! The great thing about roasting chickens is that they really don’t require much! You could very easily rub it down with some olive oil, salt, and pepper, and lemon if you’re into it, and throw it in the oven. The trick is to get the flavoring under the skin, by loosening it from the neck. I’m not very good at that yet, but I tried. Recipe after the jump!
- 1 Roasting Chicken
- Butter (1 – 2 sticks, depends on how fatty you wanna be! – the more softened, the better)
- Poultry herbs (fresh!): Parsley, thyme, rosemary, sage
- Salt and Pepper
- Kitchen twine (to tie legs together and help the bird keep shape)
- Vegetables to roast with it (optional)
- A bit of chicken broth and white wine if you will
Preheat the oven to 350 degrees. Rinse the chicken with cold water and empty the cavity. Tie up the legs and tuck wings under. Chop up several springs of each herb; save some to stuff the chicken with and the rest can be mixed with the butter, along with a bit of salt and pepper . I added a bit of extra crushed red pepper just because – anyway, you rub this “herb butter” underneath the skin, and then on top, in, around etc. I put the chicken on a bed of onions, but that is optional. After the butter, stuff the chicken cavity with leftover herbs and squeeze lemon juice on lemon before putting the remainder in the cavity. Surround with potatoes and carrots or any other roasting vegetable. Pour in the chicken broth and white wine at bottom of pan (not too much, maybe to the height of the onions). Roast until golden brown, roughly 1 1/2 – 2 hours. Every 30 minutes, take the chicken out and brush with herb butter. And there you go!
it tastes even better the 2nd day once all the juices have settled in. I overcooked this one a little bit, but it still tasted fine.
tomorrow I’ll post the baked mac ‘n’ cheese recipe!