Roast Chicken with Herb Butter and Veggies

A while ago, I randomly bought a whole chicken because it was dirt cheap at the Teeter.  I put it in the freezer, where it stayed until a few weeks ago when I decided I wanted to roast it.  I haven't posted about it yet because I've had so much other stuff to post about, but I figured I needed to go ahead and write about it now since its kind of a winter-y recipe and spring is all of a sudden upon us. 

I looked at a whole bunch of recipes and techniques for roasting chickens, and decided to kind of blend a bunch of techniques.  To start with, I made a butter with lemon zest, garlic, and rosemary, and spread it under the skin.  I stuffed the cavity with half an onion, half a lemon, and some rosemary sprigs.  I decided to truss it because so many people said it helps the chicken cook more evenly.

Interestingly enough, I also found out that some people swear by preheating the roasting pan with the oven.  This helps the thighs get a head start, which keeps them from being underdone when the breast is ready to come out.  So, I decided to give it a try, and preheated the pan in a  425 degree oven.  When it was ready, in went the chicken.

The skin was kind of torn, so that pin is kind of holding it in place. My mom taught me this trick.

In the meantime, I got the veggies ready by cutting them all down to about the same size. I decided to go with fennel, carrots, pearl onions, potatoes, and whole garlic cloves.  I lightly tossed them in some EVO, salt, and pepper.

 

After about 20 minutes at 425, I took the chicken out, laid the veggies down (yes, I used a rack), and replaced the chicken. Turned the temperature down to about 375, and added some more butter on top.

I roasted the chicken about another hour ( I can't remember exactly how much time it took).  Don't forget to baste periodically.  I also turned the pan around halfway through the cooking time to make sure it cooked evenly.  When a thermometer inserted into the thickest part of the thigh registers 165 degrees, or when the juices run out clear instead of cloudy, the chicken is done. 

Transfer the chicken to a cutting board and let it rest 10 -15 minutes before carving. 

Although the veggies were done, I thought they needed to brown a bit more, so I put them in a Pyrex dish and put them under the broiler for a minute or two.

I made a quick, easy gravy with the pan juices, and sauteed some blanched broccoli rabe with some garlic and lemon juice, and that's it!

 

Tim's Birthday Feast

I've got to start this post by apologizing for the annoying gap between posts! I've been super-busy this week, which is no excuse, so here is a nice long one for those of you who've been so loyally keeping up with my little blog.

 

The lineup

My buddy Tim celebrated his 25th birthday this past weekend.  Much to my dismay, I had to work Sunday night, so I was unable to join our little group of friends at Charleston Grill.  So, I promised him that our next day off together we would get together and cook a big feast. 

We didn't really have a plan for what we wanted to eat, so we shopped around until we found something we liked.  We ended up with a pork loin roast, which is kind of silly because the last time we cooked we did a pork roast too.  But, they're good, and affordable, and can feed several people at once.

We decided to rub the roast down with a paste of finely minced garlic and rosemary, salt, and pepper.

 All rubbed down.

Then, we seared it to give it a nice head start on the browning process.

  Onion bed.

So, in the oven it went, and we got started with a fun game of Apples to Apples, which always seems to get broken out when this particular group of kids gets together.  While everyone got started playing, Tim and I puttered around in the kitchen and whipped up some Caesar salads.

I love a good Caesar salad.

Tim's girlfriend, Amanda, got started on a kickass risotto, made with lots of chicken stock and wine.

 Tim was a big helper.

When we got closer to eating, we made some green beans with bacon (one of my favorite things to throw together)...

  Bacon makes everything better.

...and some carrots with chile and mint, inspired by this recipe from the March 2010 issue of Bon Appetit magazine.  We didn't roast them because the pork was roasted.  Instead, we blanched them and sauteed them with butter, mint, and crushed red pepper.

Carrots are good for you.

Finally, it was time to eat.  I'm not gonna lie, we managed to overcook the pork, because, well, you saw the wine lineup.  So we threw together a simple red wine-pan sauce-reduction-type-thing for a little moisture, and it tasted fine.  Granted, the pork could have been a little more on the medium-rare side for us foodie restaurant kids, but the taste was there.

 

 Mmm.

It was all good, but I've gotta give it to Amanda- the risotto was outstanding.  She stirred it the entire time- I don't have that kind of dedication.  But it was sooo creamy- and it didn't have a drop of cream or milk in it (one thing we forgot at the store)!

Happy birthday Timmy!

And now for the post-dinner, full-belly, wine-drunk pictures that everyone will just love that I posted:

Patrick, Cindy, Tim

Amanda, me, Brandon  

Let's not forget sweet Stella.

 She was so GOOD the whole time!

Mmmkay so that's about all I've got. Cheers to Timmy on his quarter-century!

Crock Pot Pot Roast

 

Comfort-tastic

Right now, everyone seems to be getting snow but us poor Charleston kids.  I've been waiting for a good comfort food type-day to post this recipe, and I think the time has finally come. Plus, my sister is whining for me to post again.  Which I understand, because I get sad when my favorite bloggers (see left sidebar) wait more than a few days between posts.

So, pot roast it is.  This is a great, easy, ridiculously cheap recipe that takes very little effort.  One of my mother's.  To make this, I woke up before working a morning shift, seared the beef, threw it in the crockpot.  9 hours later, voila!

I used a 3-ish pound bottom round roast, but really, you could use any cheap, large, tough cut of beef.  I tend to buy different cuts when they are on sale at the grocery store and freeze them for later.  This roast was like $6 or $7, a serious bargain.  Obviously, you can adjust the recipe to make it the kitchen sink type- that's definitely what I did. So, here is what I ended up using:

Crock Pot Pot Roast

3 to 4 pound cut of beef, such as bottom round roast or chuck roast

flour, for dredging

2 tablespoons canola oil

1 28 oz can diced tomatoes

1 medium onion, chopped

2 carrots, chopped

2 ribs celery, chopped

1/2 cup red wine

2 tablespoons tomato paste
several cloves chopped garlic
3 bay leaves

herbs to taste (I used a good amount of crushed red pepper, dried oregano, and a few sprigs fresh rosemary)

Dredge pot roast with flour and sear in hot oil in heavy frying pan.

Place in crock pot with remaining ingredients. 

Yes, there is actually beef under there!

Cook on low at least 8 hours.  I cooked mine 9, but I don't think it would have hurt to have left it on a couple more hours.  

smells so good!

In the last 15 minutes, remove meat.  Mix 1/2 cup of pot juices with 2 tablespoons cornstarch.  Add to pot.  Cook on high, and stir until thickened.

 

I served this with some delicious rosemary mashed potatoes and some green beans sauteed with bacon.  Don't think I've mentioned this yet, but rosemary is my favorite herb for wintertime.  

~

This made SO many servings! I ate this for like 3 days straight.  Even after all the meat was gone, there was still a ton of hearty, meaty tomato gravy.  So, I decided to serve it on top of some pasta.  Finish with a fresh grating of Parmesan cheese, and you have another meal! 

Leftovers.

Cheap, cheap, cheap. College kids, I'm talking to you! Impress your friends and cook dinner one night.  Everyone will go home happy and stuffed.

Ya'll say hi to the snow for me.

Another Pork Roast Dinner

mmm...

 I know, I know, it seems like I just posted about a pork roast.  The truth is, they're really cheap! When I find one on sale, I can't help but to grab it up, even if I'm not exactly sure what to do with the cut.  This particular cut was a pork sirloin roast, and was very easy to make. I just followed this simple recipe on Epicurious.com for Honey, Mustard, and Rosemary Glazed Pork Roast.

marinating 

So, to change things up, I'm not going to focus this post on the pork.  Instead, I want to showcase the beautiful acorn squash I picked up at the Farmer's Market this week.

I wasn't too sure what I wanted to do with these

I've really wanted to experiment with squash recently, but Brandon gets a little finicky when I mention the idea.  Upon my continual prying, he finally admitted that he doesn't really like sweet preparations (brown sugar, marshmallows, etc.). Which makes me kind of sad. But, alas, you can't always get everything you want, so I set out to find a savory recipe. I finally found a recipe that I deemed acceptable for both of us on Allrecipes.com, which I used as a base for this recipe:

Savory Roasted Acorn Squash

 

 
2 medium acorn squash

3 tablespoons butter

1 1/2 onions, thinly sliced (the original recipe called for 2 onions, which seemed like just a little too much in the end)

3 cloves garlic, minced

1 1/2 tablespoons fresh ginger, minced

1 teaspoon ground coriander seed

1/2 teaspoon freshly grated nutmeg

1/4 cup chicken stock (use your judgment here)

1/4 cup unsweetened applesauce (here as well)

salt and pepper to taste

Preheat the oven to 375 degrees.  

Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender.  Let the squash cool for 20 minutes. 

Going into the oven

In a large skillet over medium heat, melt the butter; saute the onions.  Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, ginger, coriander, and nutmeg. Cook the mixture 2 minutes more, then remove the pan from heat.

Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins.  Heat and stir the squash-onion mixture.  Add chicken stock and applesauce to moisten the mixture, as it may seem a bit dry.  Gently mix the ingredients, adding more stock and applesauce if the mixture still seems dry.  Season with salt and pepper, and serve hot. 

Finishing up the squash, sauce, and brussels sprouts.

To round out the dinner, I made some easy Brussels sprouts.  I washed and trimmed them, taking off all bitter outer leaves.  Then, I boiled them until they were tender.  I cooled the Brussels sprouts and roughly chopped them while the squash was roasting. When I was starting to finish up the squash and the pork sauce, I browned some chopped bacon with a little garlic, and added the Brussels sprouts to the pan.  Finished with a little salt, pepper, and dried thyme, and it was as easy as that. 

The final product

 All in all, this was a pretty easy dinner to make.  Roasting the pork and squash took a little time (I roasted the pork first, then the squash. Probably could have done them at the same time, but I was happy doing it this way), but it gave me time to get everything cleaned up.  I was also able to enjoy a couple of leisurely glasses of wine with Brandon.  Who, by the way, enjoyed the not-so-sweet squash.   

The Feast

The lineup

The idea for the feast started when I found a 5 lb. pork shoulder roast on sale at the grocery store. I threw it in the freezer and saved it for a night I could share it with some friends. When the feast was decided for this week, I defrosted it, packed it up with some equipment, a recipe, and Brandon, and headed to Tim's house. Once we got there, we figured out what else we wanted to make, and went out to get wine and groceries.

For crudités, we cut up some veggies and Tim poached some local shrimp in a court bouillon (Brandon and Justin were big helpers and peeled and de-veined the shrimp).  I made some Green Goddess dressing (and as a result became thoroughly jealous of Tim's awesome food processor).

Mmm . . .Green Goddess

For the pork, I followed a recipe I've been saving out of the September '09 issue of Gourmet magazine.  It was actually pretty simple, besides the fact that I called six places before I could find pink peppercorns. Finally, I was able to place a hold on the last tin at Caviar & Bananas downtown.  Here is the recipe:

Peppercorn Roasted Pork with Vermouth Pan Sauce

6 Tbsp pink peppercorns, divided

2 Tbsp black peppercorns

1 1/2 Tbsp fennel seeds

7 garlic cloves, minced

3 Tbsp vegetable oil

1 (5-lb) boneless pork shoulder roast (butt end)

1/2 cup dry vermouth

2 cups chicken broth  (that's right, I used my homemade stuff)

1 Tbsp unsalted butter, softened

1 Tbsp all-purpose flour

Grind 1/4 cup (4 Tbsp) pink peppercorns with black peppercorns and fennel seeds in electric spice grinder, then stir together with garlic, oil, and 1 Tbsp salt.  

Pat pork dry and use a paring knife to make about 16 (1-inch deep) slits all over roast.  Stuff slits with all but 1 Tbsp garlic-peppercorn paste, then rub remaining Tbsp all over roast.  Put in a small (13 x 9 inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.

All rubbed down and ready to roast

Let pork stand at room temperature 1 hour.  Preheat oven to 350 with rack in middle. 

Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150 degrees,  1 1/2 to 2 hours. (Mine took a full 2 hours.)  Transfer pork to a cutting board and let rest 30 minutes.

Meanwhile, pour off all but about 1 Tbsp fat from roasting pan.  Add vermouth to pan and boil, scraping up brown bits, 2 minutes.  Stir in broth, any meat juices from cutting board, and remaining 2 Tbsp pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.  

Working on the sauce

Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes. Serve pork with sauce.

~

While all this pork roasting was happening, Tim was working on the sides.  He had already made some collards earlier in the week, and we decided to doctor them with a little mustard and brown sugar.  I have only recently been teaching myself to enjoy collards, and I thought these were great. He threw together a really delicious risotto, which had red wine, crimini mushrooms, and Parmesan cheese folded into it. He also carved the pork, because it had a very small little bone running through it, and I couldn't figure how to work around it (yes, I was also about 5 glasses of wine deep at that point). That bone is also probably why the pork took a little longer to roast. 

The outcome

In the end, it all tasted fabulous. The pork was still nicely pink and juicy, the risotto was really creamy and flavorful, and I loved the collards.  

Tim, Brandon, Morgan, Justin

We all had a blast. And yes, I found myself hanging out with four boys for most of the night.  Morgan's girlfriend Carlie did show up later to keep me company, and to enjoy some nice leftovers. All in all, a very enjoyable feast :)