Roasted Chicken with Lemon, Garlic, and Thyme

Roasted Chicken with Lemon, Garlic, and Thyme 

 Yield:     6 servings  Ingredients    

1 (6-pound) roasting chicken    

4 tablespoons unsalted butter, softened    

3 tablespoons minced fresh thyme, plus 1 handful for stuffing    

4 cloves garlic, chopped   

2 teaspoons fresh lemon zest   

Salt and freshly ground black pepper    

1 lemon, quartered     

1 onion, coarsely chopped     

3 celery stalks    

3 carrots, unpeeled cut into thirds    

1 onion cut into quarters    

1 cup low-sodium chicken broth    

2 teaspoons all-purpose flour   

 Directions  

Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry. 

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.  Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.  Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.  Place the chicken in the oven and roast for 20 minutes.

 Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes.

Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.  Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits.

Return the pan juices to the pan. Whisk the flour into the broth mixture and bring   to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken. 

Roasted Chicken Variations: 

Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey. 

Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

Pumpkin Ice Cream

To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months.

Ingredients:

• 1 cup fresh pumpkin puree or canned
    unsweetened pumpkin puree
• 1 tsp. vanilla extract
• 2 cups heavy cream
• 3/4 cup firmly packed dark brown sugar
• 5 egg yolks
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• Pinch of freshly grated nutmeg
• 1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Broccoli Soup with Cheddar Cheese

Broccoli Soup with Tarragon and truffle oil

The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Ingredients:
 

6 tablespoons olive oil

2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces  

1 large onion, chopped 

 2 garlic cloves, minced  

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried  

6 1/2 cups chicken stock

 

Preparation:

 Melt 3 tablespoons butter in heavy medium pot over medium-high heat.

Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock and broccoli florets; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Burr Mix until smooth and silky add a little more chicken stock if not. Serve with minced tarragon and a drop of truffle oil.

 (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

BELT with Avocado

A BLT (Bacon Lettuce and Tomato) sandwich dressed up with avocado, a fried egg and some chipotle mayo.

Ingredients
Servings: makes 2 sandwiches

• 4 slices bread, lightly toasted
• 2 handfuls lettuce
• 2 ripe tomatoes, sliced
• pepper to taste
• 6 strips bacon, cooked until crispy
• 2 eggs, fried
• 1 avocado, sliced
• 2 tablespoons chipotle mayo (1 chopped chipotle chili in adobo mixed into 1/4 cup mayonnaise)

Directions

1. Assemble sandwiches and enjoy.

**** Used fresh basil and extra virgin olive oil instead of  avocado and mayo!