Every once in a while I get some extra time in the kitchen. I can be more organized as well as put a bit more love into the meal. While in NYC in December, I picked a "special poultry" spice mix from Spice & Tease. I'm not exactly sure of the contents, but I see/smell rosemary, juniper berries, thyme, turmeric, peppercorns & bay. This spice blend is the inspiration for tonight's meal of Special Roast Chicken w/ Mashed Potatoes & Maple Glazed Brussels Sprouts.
Ingredients: for the chicken
- 1 roasting chicken, spine & giblets removed (save them for making stock)
- 5 tbsp butter
- 4 tbsp olive oil
- 1 lemon cut into thick slices
- 4 cloves of garlic
- 2-3 tbsp special poultry seasoning
- salt & pepper
for the potatoes
- 3 pounds of russet potatoes, washed & quartered
- 3/4 - 1 cup of half & half
- 5 tbsp butter
- salt & pepper
for the brussels sprouts
- 1 lbs of brussels sprouts, blanched & prepped (remove outer leaves, half & core)
- olive oil
- salt & pepper
- 2 tbsp maple syrup
Method:
- after the veg has been cleaned, get the chicken ready. cut out the spine with kitchen sheers (remember to save it for chicken stock)
- on a sheet pan w/ a rack, salt & pepper the underside of the chicken, then flip it & lay it on the lemon rings & garlic
- rub the chicken with olive oil, spices, salt & pepper
- slide the pats of butter under the skin of the breasts, thighs & legs (this makes he skin super crisp & keeps the meat moist)
- put the baking sheet in the fridge & allow the chicken to chill for an hour or so
- after an hour, preheat the oven to 425
- get the chicken in, it will take just about 60 mins to cook through but check it & the temp at 45 mins
- time for some veg - get a large pot of water on the stove. while still cold, get the quartered potatoes into the pot, put the lid on & crank it up to high
- get out your ricer (or masher or hand mixet) butter, half & half, salt & pepper
- it will take 10-20 mins to get the water to a boil, lid off & boil another 5-10 until fork tender
***important step: when your potatoes are done, fish them out with a hand strainer, if you're not using a self straining pot, and put them into a heat proof bowl. you need to reserve this hot pot of water to blanch your brussels sprouts*** - toss the brussels sprouts into the hot pot & blanch for 5 mins, then strain & put onto a sheet pan. toss in olive oil, salt, pepper & maple syrup. roast after the chicken comes out for 10-15 mins at 425
- while the brussels roast and the chicken rests; rice, whip, or mash your potatoes
- while stiring with a fork, add the butter, half & half, salt & pepper to the potatoes. taste as you go, but don't eat them all!
- time to plate & eat
This is not a quikie meal by any means. It took thought, timing & copious amounts of love. It's a great way to show your loved ones just how much they mean to you. Though - it will only take them a quarter of the time to devour it!