Monday, August 6, 2012

Roast Chicken and Vegetables

The chicken finally thawed which allowed me to cook it tonight for dinner.  Here is everything I did.

Roast Chicken
Whole Chicken, rinsed off, patted dry (This chicken came from a local farm IdleWild Farm which I purchased at my local farmers market)
1 lemon, cut in half
2 heads of garlic, cut in half
a large bunch of fresh thyme
Sea Salt
Olive oil
Bottle of Chardonnay
1 cup chicken broth (I make my own so all I had to do was pull it out of the freezer)
Place chicken in a roasting pan.  Place the lemon inside the cavity along with half of the garlic, and half of the thyme.  Tuck wings under the bird (looks like you are bending them the wrong way but it will keep the tips from drying out).  Place the rest of the garlic and thyme along side the chicken. Drizzle olive oil over top of chicken and sprinkle with salt and pepper.  Place chicken in a preheated 350 degree Fahrenheit oven.  Cook for 1 hour.  Add some wine and the chicken broth to the chicken, return to oven to continue to cook.  It will depend how long to cook the chicken for based on its weight.  You want the internal temperature to reach 165 degrees Fahrenheit.  I used the whole bottle of wine while the chicken was cooking.  Once in a while baste the chicken so that it will stay nice and juicy.  At some point I put the lid on my roasting pan.  Once chicken is done, remove chicken to a platter and cover with foil.  Place the roaster over the heat on the stove top to heat up.  With a slotted spoon remove the garlic and thyme.  In a small bowl add about 1 tablespoon of arrowroot with about 1 tablespoon of water (you want to create a thick paste).  With a whisk, whisk in the arrowroot mixture to the broth wine mixture.  Continue to whisk and let the mixture come to a boil.  It should be thick like a gravy.  Add salt and pepper as needed. Serve over sliced chicken.

Roasted Vegetables
1 zucchini
2 small yellow squash
Fresh rosemary sprigs
Olive oil
Slice the zucchini and squash in half, in half again and then slice in to chunks.  Place both into a ziploc bag along with fresh rosemary, add some olive oil (enough to coat the vegetables).  Dump out the contents of the bag onto a cookie sheet.  Place cookie sheet into a 350 degree Fahrenheit oven and cook for about 30 minutes until vegetables are tender.  Flip and stir often to insure even cooking.

Side Salad
Bell pepper
Leftover bacon from last night's dinner (crumbled)
All served with homemade french dressing.

I got to thinking about this meal as we were sitting down to eat.  Everything about this meal with the exception of the lettuce, carrots and lemon came from local sources.  The cucumbers, tomatoes, thyme, and rosemary came from our garden.  All the other ingredients came from the local farmers market.  I should note that the wine is from Virginia.

I want to apologize for these picture, they are not the best.  I was in a hurry to sit down and eat and was having an issue with my camera. 

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