ROAST chicken, how do I love thee?
Let me count the ways.
Chicken is usually pretty reasonably priced; virtually everyone loves it; your house smells like heaven while it's cooking; you can use leftovers to make sandwiches/pot pies/curry etc.; anyone over the age of five can roast a chicken without mucking it up . . . I could go on and on.
A couple of very important points: buy a good-quality roasting chicken and don't overcook it.
To check for doneness cut the skin between the breast and thigh - if the juices that run out have any pink in them cook a bit longer until no pink remains.
PERFECT ROAST CHICKEN AND GRAVY
Starting with the chicken upside down keeps the breast meat moist.
1 3-4 lb roasting chicken
1 small lemon
2 sprigs fresh rosemary
2 whole cloves garlic, peeled Kosher salt and freshly ground pepper
1 onion, cut into thick slices
For gravy:
2 Tbsp all-purpose flour
2 cups chicken broth
Salt and freshly ground pepper to taste
Discard any fat from chicken cavity. Pierce the lemon several times and place in the cavity along with rosemary and garlic. Tie the legs of the chicken together at the "ankles" and tuck the wing-tips under the neck. Sprinkle the chicken liberally with salt and pepper.
Arrange the sliced onion in the centre of a roasting pan and place chicken on top, breast side down. Roast in a preheated 400 degree oven for 20 minutes, then with tongs carefully turn chicken breast side up. Roast for 40-60 minutes longer, until juices run clear or a meat thermometer inserted into the thickest part of the thigh reads 165 degrees. Baste chicken with pan juices every 20 minutes during cooking time. If the chicken gets too brown place a piece of foil over top.
Once chicken is cooked transfer it to a serving platter; remove lemon, rosemary and garlic from cavity and discard. Tent chicken with foil and let it rest for 5-10 minutes.
Make gravy: Remove the cooked onion from the pan and discard. Tilt the roasting pan so the fat and juices run down to one end. Spoon most of the light-coloured fat into a separate bowl (once it has solidified you can throw it away - don't pour it down your drain!). Leave about two tablespoons of the fat in the pan plus all of the juices. Place the roasting pan on the stove over medium heat; once the juices start to sizzle add two tablespoons of all-purpose flour and stir briskly with a flat-ended wooden spoon or paddle, cooking the flour long enough to remove any raw taste. You should end up with a smooth brown paste. Slowly add the stock a little at a time, continuing to stir quickly.
Increase the heat slightly and continue blending until gravy reaches boiling point.
Once gravy boils and starts to thicken turn heat down and simmer gently, stirring continuously, until gravy reaches desired consistency (add more stock if it gets too thick). Season with salt and pepper to taste. Makes about two cups.
Crispy Smashed New Potatoes
These can share the oven with the chicken for the last 35 minutes it's roasting.
1½ lbs mini red-skinned new potatoes, scrubbed 2 Tbsp olive oil Kosher salt and freshly ground pepper
In a large saucepan of boiling salted water cook potatoes until tender, about 10 minutes. Drain and let potatoes cool; pat dry. On a cutting board, using a heavy saucepan or the heel of your hand, gently squash each potato to about ½-inch inch thickness. Arrange on a greased baking sheet; brush with olive oil and sprinkle with salt and pepper.
Roast at 400 degrees until crispy and edges are browned, about 35 minutes, turning potatoes over halfway through cooking time. Makes 6 servings.
Spring Vegetable Medley
1 bunch small fresh carrots, peeled and cut into 4" lengths (cut any larger ones in half lengthwise) 1 pound asparagus, trimmed, cut into 4" lengths ½ pound sugar snap peas, strings removed 1 Tbsp butter Chopped fresh parsley or tarragon (optional)
Bring a large pot of salted water to a boil. Add the carrots and cook until just barely tender, about five minutes. Add the asparagus and cook about two minutes longer until asparagus can be pierced with the tip of a sharp knife. Add snap peas and cook one minute longer. Drain vegetables; return to pot and add butter and chosen herb, if using; toss to coat. Season with salt and pepper. Makes six servings.
Rhubarb Parfait
2 lbs rhubarb, washed, trimmed and cut into ½" pieces 1 cup sugar Zest and juice of one medium orange Pinch of salt 2 cups heavy cream 1 Tbsp instant vanilla pudding powder
Place rhubarb in a medium saucepan with all but two tablespoons of the sugar. Add orange zest and juice and salt. Bring to a simmer over medium-high heat and gently simmer until rhubarb is soft but still slightly chunky; let cool.
Transfer to a bowl and refrigerate for several hours. Just before serving, whip the cream with the remaining two tablespoons of sugar and the pudding powder until stiff. Layer the rhubarb and whipped cream in each of six clear parfait glasses or goblets, beginning with rhubarb and ending with cream.
Grate a little additional orange zest on top if desired.
