Saturday, May 1, 2010
Joie de Vivre!
Since Beren and I are on vacation alone (ooh-la-la!) and I don't have quite so many mouths to feed, I've decided to utilize my "mostly-vegetarian" option and make some meaty dishes this week. I heard about a gourmet deli/market in the area and decided to check it out. Oh, my, I'm so glad I did! Noah's Market is a beautiful store, bright, clean & colorful, a veritable feast for the eyes! Everything looked amazing but I tried to stick to buying just what I came for: good bread and a whole chicken. Still, I couldn't resist this:
Who knew you could fill your own olive oil decanter from this giant vat? What fun!
On my hearth tonight is a recipe from one of my favorite lifestyle books, Joie de Vivre: Simple French Style for Everyday Living by Robert Arbor and Katherine Whiteside. I've made this chicken many times and have yet to be disappointed.
Really Good Roasted Chicken
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Salt & pepper to taste
Paprika to taste
1 whole chicken -- free range chicken, about 3 pounds
4 cloves garlic -- or to taste
1 Pinch herbs de Provence (thyme -- bay rosemary, oregano)
1 slice stale bread
Olive oil or butter
A bunch of carrots -- about 8, with greens intact
2 medium yellow onions
2 Roma tomatoes -- fresh & whole
1 glass white wine -- optional
Preheat oven to 375°.
Place salt, pepper and paprika inside the chicken cavity. Add one or two cloves of garlic & Herbs de Provence. Replace liver, heart and gizzards in cavity if you eat them. Rub the stale bread with one clove of garlic and stuff it in the cavity.
Don't bother to tie or truss the chicken, simply push the chicken back into shape and tuck wing tips under the bird.
Rub the skin of the chicken with the fat of your choice & season the outside with the same herbs you stuffed the chicken with if you wish.
In a low-sided pan that has been lightly rubbed with oil, place the following: the seasoned chicken, the carrots (greens removed, peeled but whole), the onions (cut in half then into 4 wedges each), one clove of garlic.
Cook for at least one hour and until juice from a pricked thigh runs clear. It is not bad to cook this chicken a little longer than necessary, but is awful to undercook a chicken. You do not need to baste.
When done, remove the chicken to a serving platter. Remove the vegetables and place them around the chicken.
Bring the remaining juice in the pan to a boil. Add salt and pepper and deglaze with a glass of wine. When the liquid boils and reduces a bit, pour it into a sauce boat and serve with the chicken and vegetables. You could add butter or cream at the end of the sauce making for a richer taste.
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Per Serving (excluding unknown items): 308 Calories; 20g Fat (58.8% calories from fat); 25g Protein; 6g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 112mg Sodium. Appx 8 WW POINTS
I know, it's a bit high in fat but if you use olive oil it's the good kind of fat and the ingredients are fresh & healthy so I think it's worth it. Besides, one of my goals on vacation is to walk every single day. Loki will be so pleased!
Have a Beauty-Full Weekend,