Hi there! Glenny here with another post from my kitchen.
As I mentioned before, I plan on visiting Fleisher’s new shop in Park Slope as often as possible. I certainly do not eat too much meat, but am very happy to indulge in the very good, well-raised stuff when I can. This past week I stopped by for a whole chicken. Roasting a chicken is extremely easy, and a great way to make a few meals in one evening. You’re saving energy by only using your oven once, and you’re exercising some creativity in the kitchen – what to do with the leftovers? Here is what I did, complete with a basic recipe for your autumnal roast chicken:
Roasted Chicken with Apples and Sage
3-4 lb whole chicken
4 apples, quartered and deseeded (I used Golden Delicious, but almost all will do)
1 apple, chopped into 1 inch cubes
3 tablespoons butter
3 tablespoons chopped sage
2 tablespoons thyme
1 cup white wine (I used a full bodied chardonnay, but a pick your favorite – you’ll be drinking the rest!)
salt and pepper
Prep your chicken. Season with salt and pepper and put in a roasting pan. Spread quartered apples around the outside and sprinkle them with half of your herbs. Mix the chopped apples with a little butter, salt and pepper and stuff in the cavity of the chicken. Mix the remaining herbs and butter together and spread it both under and on top of the chicken skin. Pour the wine around the bird, over your apples.
In a 425F oven, cook for 30 minutes, and then reduce temperature to 375F. Continue cooking for about 40 minutes more or until a thermometer reads 160F and the juices run clear (opposed to red). Let it sit for about 15 minutes before carving. Serve with the roasted apples and their juices.
Delicious! After enjoying this one evening, I still had a lot of chicken left and wasn’t too interested in having the same meal two nights in a row. So, for lunch the next day it was roasted chicken sandwiches with feta, olives, and market tomatoes. Followed by a wonderful soup for dinner. I simply sauteed garlic, onions, carrots and butternut squash in a deep sauce pan. Added chicken stock, tomatoes, kale, a few cups of farro and the leftover chicken. Drizzled with homemade pesto, it celebrates lots of flavors; perfect for an October evening. And the best news? I’ll be eating that soup for days – this chicken has provided for many many meals. Easy.