Roasting a Chicken… or Two

Freeze space is a hot commodity in my kitchen. I had 2 large whole chickens staring at me when I opened up my freezer and decided to make room in my freezer by roasting them both. What I’m going to do with 2 roast chickens, I’m not sure… but the possibilities are endless. I’ve deboned the chickens and will probably use the meat in various ways for when I’m short on time.

For lunch today, we just enjoyed the legs with some roasted jalepeno potatoes and corn on the cob. Simple. Satisfying. As for the recipes, I kept it as effortless as possible:
Here’s my recipe for roast chicken:

1 whole chicken
1-2 tablespoons canola or olive oil
2-4 tablespoons spice/rub seasoning of your choice
(today I used Montreal Chicken Seasoning)

Preheat oven to 350 degrees.
Rinse and pat dry your chicken.
Drizzle oil over the chicken.
Sprinkle the seasoning all over the chicken until you have it completely covered. Add more seasoning if needed.
Place your chicken on a rack, set inside a roaster pan.
Bake for 1 hour and 3o minutes, or shorter/longer depending on size of your chicken. Bake until juices run clear.

** You could also stuff the cavity with lemons, limes, onions, garlic, etc… just use your preference for additional aromatics. I chose not to stuff the cavity since I didn’t want additional flavor into the chicken. I haven’t yet decided how I want to use the chicken so keeping it neutral and simple was my intent.

Here’s my recipe for rosemary jalepeno diced potatoes:

1-2 potatoes, diced
1 tablespoon canola or olive oil
1/2 tablespoon dried rosemary
salt & pepper to taste
1 jalepeno, seeded & finely diced
1 clove garlic, minced
1 shallot, finely diced

Preheat oven to 350 degrees.
Drizzle oil on a baking sheet.
Place potatoes on a single layer and toss in the oil.
Sprinkle the rosemary, salt & pepper & toss to coat.
Add jalepeno and toss.
Bake in preheated oven for 45 minutes or until browned & crispy.

Braised Chicken with Onions, Garlic, and Balsamic Vinegar

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Braised Chicken with Onions, Garlic, and Balsamic Vinegar
shared at the event by Mary
recipe from Gourmet Magazine

6 bacon slices (4 ounces), cut crosswise into 1/4-inch-wide strips (lardons)
1 (3 1/2-pound) chicken, cut into 8 serving pieces
1 pound onions or shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Cook bacon in a deep, 12-inch, heavy skillet over moderately low heat, turning twice, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

While bacon is cooking, pat chicken dry and season with salt and pepper. Brown in bacon fat, beginning with skin side down, in 2 batches, over moderately high heat, turning, about 8 minutes. Transfer browned chicken with tongs to a plate, and pour off all but 2 tablespoons fat from skillet.

Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook onions, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon or a potato masher, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

California Guacamole

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

California Guacamole
shared at the event by Abbie
Original recipe here

3 medium, fully ripe avocados
1/4 cup freshly squeezed lime juice
1/3 cup freshly chopped cilantro
1 medium shallot, minced
1 tablespoon roasted garlic
1 small jalapeno, seeded and minced
1 teaspoon salt

1. Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh.

2. Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, roasted garlic, jalapeno and salt.

3. Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)

Marinated Artichoke Salad

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Marinated Artichoke Salad
shared at the event by Ann
Original recipe here

12 artichoke hearts
1/4 cup shallots, chopped
1/2 cup olive oil
3 tablespoons sherry vinegar
2 teaspoons fresh thyme, chopped
2 teaspoons parsley, chopped
Salt and pepper to taste

Cook artichoke hearts in salted water. When tender, allow to cool.
Marinate with olive oil, sherry vinegar, chopped shallots, chopped thyme, chopped parsley, salt and black pepper.