Roasted Chicken with Vegetables

Roast ChickenOkay, so back in Queen Victoria’s day, she had multiple main courses, there was the entree course, the removes course and the roast course… for me, that’s about 2 courses too much, but what do I know, I’m not the queen. So in her honour I’ve found a modern take on one of the dishes from her roast course. She served (or more accurately was served) Rots les Poulets (see picture below), or Roasted Chicken. My modern take uses garlic, lemon and thyme and roasts the chicken with onion, carrots and fennel. It will serve 6-8 people, and I hope you enjoy!

Poulet RotiIngredients:

1 (5 to 6 pound) roasting chicken
salt and freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs*
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons margarine, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges*
olive oil

* Click here to learn how to clean fennel and thyme.

Directions:

Preheat the oven to 425 degrees. Remove the chicken giblets, or any other extra chicken parts that were stuffed inside the carcass. Rinse the chicken inside and out, and remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the margarine and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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Fish Soup

Fish SoupThis is a nice alternative to chicken soup, and combines the fish course and soup course into one! All the flavour, half the work! This recipe will serve about 12 people.

Ingredients:

⅓ cup olive oil
2 medium onions, quartered
2 large leeks, white part and most of the green part, sliced*
4 stalks celery
1 bulb fennel, quartered (save the fronds for garnish)*
6 cloves garlic
1 large bunch parsley*
2 red peppers, seeded and cut in chunks
Head and tail of a large salmon, tile fish, or any other big fish, quartered, loosely but securely wrapped in cheesecloth
2 (540ml) cans crushed tomatoes
8 cups water
2 large potatoes, cut in small cubes
1 cup dry white wine
½ teaspoon cayenne, or a little more to taste
Good pinch ground cloves
3 bay leaves
1 tablespoon paprika
2 good pinches saffron
8 cups fish, cubed, about 1” size (salmon, tile or snapper)

* Click here to learn how to properly clean these vegetables and herbs.

Directions:

In a food processor, coarsely grind the onions, leeks, celery, fennel, garlic, parsley and peppers. You can do this in batches if you have a smaller processor or you find the vegetables are becoming over processed.

In a large soup pot, heat the olive oil, and then add the vegetable mixture. Sauté the mixture until the onions and leeks become translucent, about 5 to 10 minutes. Mix often so that nothing sticks and burns.

Next, add the head and tail of the fish (in the cloth), along with the tomatoes, water, potatoes, wine, cloves, bay leaves and paprika. Reduce the heat to a simmer, and let cook for 45 minutes.

Remove the cheesecloth with the fish parts in it, and then add the chopped up fish meat and saffron to the pot. Allow the soup to cook another few minutes until the chopped fish has cooked through. Adjust salt and pepper to taste, and then serve hot, garnished with a few fronds from the fennel.

Chai-Spiced Shortbread Cookies

Chai ShortbreadAlthough the flavors here are rich and complex, the recipe is very easy to make. This recipe makes about 45 cookies.

Ingredients:

1 cup butter, softened
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 tablespoon cinnamon
1 ¼ teaspoons ground ginger
1 teaspoon ground fennel seeds*
½ teaspoon ground cardamom
Leaves from 1 English Breakfast tea bag
1 cup white chocolate chips (optional)

Directions:

Preheat oven to 350 degrees F. Beat the butter, sugar, salt, and vanilla together in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add the flour mixture to butter mixture and beat on low speed until blended. Stir in chocolate chips by hand.

Line 2 baking sheets with parchment paper or if you don’t have parchment paper, lightly grease the pans. Scoop about 1 tablespoon of dough into a ball and space them about 1 inch apart on sheets, and then flatten slightly with a floured bottom of a glass. Bake until cookies are light golden on the undersides, about 15 to 18 minutes, switching pan positions halfway through baking. Once you have removed the cookies from the oven, transfer them to racks to cool.

*Grind in a clean coffee grinder or in a mortar. For tips on cleaning your coffee grinder, click here.