Winner WInner Chicken Dinner
Tips Tricks & Techniques
Winner Winner Chicken Dinner
Chicken doesn’t have to be “blah!” I always keep a Whole Smart Chicken in my freezer so I can have “Sunday dinner” any day of the week. Roasting a chicken in a rack or on a bed of onions, carrots and celery help to promote even browning of your bird. Remember to dry your bird thoroughly, you want to roast it – not steam it!
- Always dry your chicken thoroughly.
- When roasting at a high temperature, do not season the outside with fresh herbs – they will burn.
- Place the bird on a bed of onions, carrots and celery to raise the bird. Doing this lets heated air flow air flow around the chicken- this will allow your bird to brown evenly and adds flavor to make great gravy.
- Roasting temperature should be between 350 and 375 degrees.
- Chicken should be roasted for approximately 15 to 18 minutes per pound. An average four-pound bird will require 60 to 72 minutes.
- Juices should run clear when chicken is done or the internal temperature reaches 165 degrees.
1 4-pound Organic Tecumseh Farms Smart Whole Chicken
2 lemons, cut in half
4 -6 sprigs fresh rosemary
Extra virgin olive oil
Salt and pepper to taste
Celery, carrots and onions, to raise bird
Place the lemon & rosemary into the cavity of the bird. Lightly salt and pepper the skin, and drizzle with the Olive oil. Truss the bird, if desired. Bake in a preheated 350-degree oven for approximately 60 minutes, or until internal temperature reaches 165 degrees.
Let the chicken rest, loosely tented with aluminum foil, for 10 to 15 minutes before carving.
1 pound carrots, peeled and chopped
I pound rutabagas, peeled and chopped
1/2 stick butter
Salt and freshly ground pepper
Parsley for garnish
Place carrots & rutabaga in a pan, large enough to cover with 1-2 inches of water. Salt the water heavily (like pasta water) Boil carrots and rutabaga together until just soft. Drain vegetables; return to pan and add butter. Smash with a potato masher or in a food processor until puréed. Season with lots of pepper and a little salt. Garnish with parsley before serving.
Extra virgin olive oil
1 medium onion, finely diced
1 rib celery, finely diced
1 medium carrot, finely diced
1 large rutabaga, peeled and cut into 1/2-inch pieces
2 medium parsnips, woody center removed, cut into 1/2-inch pieces
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
2 – 3 cups chicken stock
1 14-ounce can diced tomatoes with juice
1/4 cup apple cider vinegar
12-ounce sweet apple chicken smart sausage, cut on the bias into 1/2-inch pieces
In a six-quart stock pot swirl 1 – 2 tablespoons on the bottom of the pan and add the onion. Cook over medium-high heat until onion is translucent. Add celery and carrot; cook until tender – approximately 5 – 8 minutes.
Add rutabaga, parsnips and sweet potatoes; cover vegetables with chicken stock. Cover the pot and bring stock to a boil. Reduce to a simmer and cook until vegetables are fork- tender, 10 to 12 minutes. Add diced tomatoes with their juice, apple cider and sausage.
Bring back to a boil; simmer for about 10 minutes, until heated through. Check for seasoning and add salt and pepper if necessary.
Ladle into bowls and serve with crusty bread.
1 12 oz package Italian chicken sausage, fully cooked
16 cherry tomatoes
16 bite sized mozzarella balls
16 rosemary skewers
Slice the sausage into 16 pieces. Thread 1 sausage piece, one mozzarella ball, and one tomato onto each rosemary skewer.