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!

 

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.  

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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.