Winner WInner Chicken Dinner

Tips Tricks & Techniques

Episode #8

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!

Roasting Tips

  • 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.

Lemon-Rosemary Chickenprint

Time: 1 hour
Yield: 4-6 servings

Ingredients

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

Directions

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.

Carrot and Rutabaga Mash   print

Time: 1 hour
Yield: 4-6 servings

Ingredients

1 pound carrots, peeled and chopped
I pound rutabagas, peeled and chopped
1/2 stick butter
Salt and freshly ground pepper
Parsley for garnish

Directions

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.

 

Smart Chicken Apple Smoked Sausage Autumn Stew       print

Time: 45 minutes
Yield: 4-6 servings

Ingredients

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

Directions

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.

 

Apple Chicken Rosemary Kabobs   print

Yield: 16 Skewers

Ingredients

1 12 oz package Italian chicken sausage, fully cooked
16 cherry tomatoes
16 bite sized mozzarella balls
16 rosemary skewers

Directions

Slice the sausage into 16 pieces. Thread 1 sausage piece, one mozzarella ball, and one tomato onto each rosemary skewer.

 

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