Directions: • Sift and break Mix the minutes.and cut plastic minutes. • Beat • Divide chef's Makes (4 servings) Ingredients: 4 eggs 2 cups 1 lb mix (Ask remove sausages) Butter Salt,Dill Boiling Rolling 2” round Small corner RECIPE How to buy: • Whenever possible buy organic and GMO-free. • Make sure the date is current and the skin looks pinkish-white (not yellow) and is soft (not rigid) to the touch. Get a medium sized bird, those cook better and stay juicier than larger ones. Prep: Pre-Heat Oven 425F / Convection Oven 375F 6 whole garlic cloves + 4 sliced cloves 4 rosemary sprigs 2 thyme sprig 21 parsley sprigs Salt and fresh ground pepper 1/2 stick of butter 1 tablespoon cooking oil 2 Fuji or Granny Smith apples – cored and cut into quarters 1 bay leaf 1 small onion – cut into 4 pieces Tools: Cooking rack, roasting pan, foil and butcher string Directions: • Wash and dry the chicken, remove any insides. • Season generously with salt and pepper inside and outside, rubbing the salt and pepper into the skin and meat. • Line the inside of the chicken with half the herbs, then stuff the rest of the cavity with 6 cloves of garlic, bay leaf, chopped onion, half of the butter, and apples. • Use the string to tie the chicken closed. Place the middle of the string at the neck, draw the string down towards the thighs, tie one end to the left leg, the other to the right, then pull the whole thing together closing the cavity and brining the legs together. Tuck the winds into the sides of the string. • Slice the rest of the butter and gently push it underneath the breast skin – go slow so it doesn’t rip, but don’t be afraid to push it in. • Rub the whole chicken with oil and cover with the sliced garlic and the rest of the herbs. Let it infuse for about two hours (or overnight). Roasting: • Tent the chicken with foil and roast for about 25 minutes. • Remove the foil and continue to roast for another 20 to 35 minutes (depending on the size), basting every 8 minutes. • It’s ready when you insert a thermometer and juices come out clear, not bloody (insert on a bias at the hip). Serving: Remove the string and the stuffing. Save the apples and the roasted garlic, add them to the pan juices and reduce to make gravy. The Roasted Chicken Perfect Roasted chicken is the perfect weeknight dinner. It’s comforting, so juicy and full of flavor, and it has all that protein and nutrients you need on a cold autumn night. It’s a simple thing, but making it perfect, keeping it tender and juicy is not always so simple. It’s considered common food, not like duck or pheasant or even the Cornish hen which we all pay for more at the store but get less meat on the bones. Yes, that has a whole lot to do with the American poultry industry and all the politics that will not fit on this page, so we will stick to just the recipe for today. But briefly, the mass production of chicken as the number one source of animal protein consumed in this country has resulted in most of us eating not-so-great chicken, including hormone injected birds, unhealthy breeding and harvesting practices and many other problems. Thankfully, many have decided to stand up against this unsavory practice and join the movement for humane and healthy treatment of livestock and the currently popular anti-GMO movement, I urge all my readers to look into it. After you’ve done all your research you can feel good about buying an organic and, as far as you can tell, healthy and happy chicken to cook up for dinner. Here is my recipe for making a perfect roasted chicken! Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC www.bearnyc.com www.ChefNatasha.com CHEF NATASHA POGREBINSKY
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