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Sunday Roast Chicken with Herb Compound Butter and Roasted Vegetables
Serves 6
We used to have roast chicken every Sunday when I was growing up. Roast chicken is family comfort food. With this dish you can put everything in the roasting pan and relax while dinner cooks. What could be more comforting than that? A nice accompaniment would be the Savory Green Salad.
1- 4 pound pastured (if available) or organic free-range chicken. Rinse and pat dry.
1 cube KerryGold or other pastured butter, softened to room temperature
1 teaspoon minced garlic
4 tablespoons minced fresh rosemary, chopped parsley, and oregano
1 teaspoon Celtic sea salt
½ teaspoon freshly ground pepper
2 tablespoons lemon juice
zest of one lemon
½ cup red or white wine
1 tablespoon brown rice flour
additional sea salt and freshly ground pepper
The Vegetables:
1 tablespoon fennel seeds
12 cloves garlic, crushed
3 medium turnips, washed and cut into 1 inch pieces
3 medium parsnips, washed and cut into 1 inch pieces
sea salt & freshly ground pepper
1 large yellow onion, peeled of outside skin and cut into 6 wedges
few sprigs of fresh thyme
¾ pound shitake mushrooms (tough part of stem trimmed) or small button mushrooms left whole
1 fennel bulb sliced thin
¾ pound Brussels sprouts (optional)
12 large sage leaves
juice of one lemon
Preheat the oven to 400 degrees.
In a small bowl mix the butter, garlic, herbs, salt, pepper, lemon juice and zest.
Carefully slide your hand in between the skin on the breast of the chicken and the flesh to make a pocket. Spread one half of the compound butter liberally over the inside pocket of the chicken, then rub the remaining herb butter over the entire outside of the chicken. Sprinkle the outside of the chicken with a little more sea salt and pepper. Tie the legs together with kitchen string and place the chicken on a roasting rack in a large roasting pan. Arrange turnips, onion, parsnips, and fennel around the chicken.
Roast the chicken for 30 minutes and then pour the wine over the top. Lower the oven temperature to 350.
In a large bowl mix the fennel seeds, thyme sprigs, garlic, Brussels sprouts, mushrooms, onions, and sage leaves with a little olive oil. Sprinkle with sea salt and pepper and add to the roasting pan. Continue roasting another 1-1½ hours, basting the chicken and vegetables every 20 minutes or so.
To test for doneness stick the tip of a sharp knife between where the leg attaches to the body of the chicken to make sure the juice is clear and not bloody. Transfer the chicken and the vegetables to a platter on top of the stove and cover with foil to keep warm.
While the chicken is resting pour the pan juices into a saucepan and bring to a simmer. Whisk in the tablespoon of flour and cook for 10 minutes. Thin the sauce with water or a little additional wine. Taste for seasonings.
To serve squeeze the lemon juice over the chicken and serve with the vegetables. Pass the sauce.
Baked Eggs in Ramekins
These eggs are wonderfully rich and creamy and will keep you satisfied for hours.
One ramekin per person
1—6 ounce ramekin, liberally buttered
2 pastured or range-fed chicken eggs or one duck egg
2 tablespoons whipping cream
Pinch sea salt, twist of pepper
Garnish: chopped fresh thyme, tarragon, savory or parsley
Preheat oven to 350 degrees. Place the eggs in the buttered ramekin. Place the ramekin in a baking dish and pour boiling water ½ up the outside of the ramekin. Bake the eggs for 15 minutes or until just set. Remove from the oven and sprinkle with the fresh herbs if desired.