Coming up next week on this blog, continuing in our relationship theme, we’re going to be talking about farming relationships and livestock. As I prepare for that, I’ve been remembering a delicious recipe for roast chicken that I love to pull out in the fall. It’s a cozy one-pot meal that will have your friends and family clambering around your table on a crisp evening.
I’ve included the method I use for reducing cook time so that this dinner is easily achieved in under an hour on a week night. However, feel free to ignore those suggestions, leave the bird whole and increase cooking time accordingly.
Roast Maple Chicken and Root Vegetables
adapted from Sweet Paul, fall 2010
Preheat your oven to 400 degrees. Prep the bird for cooking by scrubbing it, including the cavity, with a handful of coarse salt. Pat dry with a kitchen towel. Lay the bird breast-side down on a clean surface and cut out the backbone with shears. Using either a very sharp knife or shears, remove both thigh bones. Place the bird, breast side up, in a large roasting pan and scatter the onions, root vegetables and garlic around it.
Next, prepare the glaze by whisking together the jam and the maple syrup. Pour or brush the sauce onto the bird evenly, being sure to coat the legs and wings as well. Drizzle lightly with olive oil and sprinkle generously with salt and pepper to taste, plus a little paprika for color. Place in the oven for about 45 minutes or until cooked through.
Meanwhile, begin to warm the stock and cream together in a small pan. When the chicken is out of the oven, pour the cooking juices from the roasting tray into a small sauce pan with the cream and stock. Simmer the juices, stock and cream together for about 10-15 minutes, or until reduced by one third.
Carve the chicken into generous portions and serve with a drizzle of the cream sauce and a large scoop of root vegetables on the side.