Skip to main content

Roasted Chicken with Savory Cranberry Chutney, Roasted Sweet Potatoes, and Couscous (featuring New Plates)

Dinner Jan 6, 2023 - Whole Roasted Chicken with Savory Cranberry Chutney, Roasted Sweet Potatoes,                                         and Couscous


Cranberry Chutney was made ahead, couscous made following packages instructions





Cranberry Chutney

1lb of cranberries

Low Sodium Chicken Stock

1 Sprig of Rosemary, minced

To Taste

    Sugar

    Salt

    White Miso Paste


-Add cranberries, enough stock to cover them, rosemary, a dash of salt, two tablespoons of sugar, and two tablespoons of miso paste to a sauce pan

-Cook over medium- low heat until cranberries start to break down into a jam like texture

-Taste test and add any needed additional seasoning, likely will need sweetening, but only enough to counter the tartness, don't actually make it sweet


Whole Roasted Chicken

1 Large Onion

1 Whole Chicken

Vegetable Oil

Salt 

Pepper

Cranberry Chutney

-Preheat oven to 425°F with a rack in the middle position

-Cut the onion in half and cut each half into strips, add the onion to the bottom of a dutch oven

-Coat the chicken with oil and season with salt and pepper, place seasoned chicken on top of the onions

-Spread a generous amount of cranberry chutney on top of the chicken

-Cook the chicken with the lid on for an hour

-Remove the lid and allow the chicken to cook for another 30 minutes

-Check the temperature of the chicken in a few thick spots before removing from oven


"Parboiled" and Roasted Sweet Potatoes

https://grimmsfoodietale.blogspot.com/2022/11/kenjis-best-roasted-sweet-potatoes


Final Notes:

-Chutney was sweet enough when made, but got more tart with age (might have been a week and a half between making and use)

-Goodbye to Granny's old Corelle plates! You served me well through college and up to now, as well as my whole family before that. But it's time to move on to a "blank canvas" of white stoneware to try to up my plating game.

                                Taken minutes before the first picture, and actively tried to make it look worse for a funny, dramatic comparison






Comments

Post a Comment

Popular posts from this blog

Roasted Turkey, Cranberry, and Cheese Sandwich with Roasted Brussel Sprouts

 Dinner Jan 8, 2023 - Roasted Turkey, Cranberry, and Cheese Sandwich Cranberry Chutney and homemade sourdough bread were made ahead Roasted Turkey Legs 2 Turkey Legs Vegetable Oil Salt  Pepper -Preheat oven to 400 ° F with a rack in the middle position -Grease the bottom of a dutch oven with butter -Coat the turkey with oil and season with salt and pepper, add to dutch oven -Cook the legs with the lid on for an hour and a half -Remove the lid and allow the turkey to cook for another 30 minutes -Check the temperature of the turkey in a thick spot before removing from oven -Reserve drippings for brussels sprouts and keep oven on for them as well -Cool before slicing Sandwichs Sliced Turkey Leg Meat Savory Cranberry Chutney  Sourdough Bread Brie  Gouda Vegetable Oil or Butter -Preheat griddle -Cut cheeses into slices -Butter the griddle and a slice of bread per sandwich, warm to lightly toast the bread -Remove the bread from the griddle, add and pre heat vegetable oil t...
Post a Comment
Read more

Kenji's "The Best Roasted Sweet Potatoes Recipe"

The Best Roasted Sweet Potatoes Recipe  by   J. Kenji López-Alt   link Recipe: 3   pounds  ( 1.4 kg ) peeled or skin-on  sweet potatoes , quartered, and cut into 1/2-inch slices 6   tablespoons  ( 90 ml )  extra-virgin olive oi l, divided Kosher salt  and freshly ground black pepper 2   tablespoons  chopped  fresh parsley leaves 1   tablespoon  ( 15 ml )  honey , maple syrup, or agave nectar Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F (71°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour. Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip pot...
Post a Comment
Read more

Kenji's Roasted Beets

Roasted Beets  by   J. Kenji López-Alt link Beets are my wife's favorite food, which means, by extension, that they're the vegetable I roast most often. When done right, they become candy-sweet, while maintaining an intense earthiness. I like to do everything I can to accentuate those flavors. Long story short: I form a tight foil pouch, and roast the beets inside with a little oil and some herbs. Once roasted, they slip right out of their skins under running water. How to Roast Beets, Step by Step There may be more than one way to cook a beet, but there's only one way that I go back to again and again. Boiling beets is fast and efficient, but it pains me to see all that wonderful beet juice going down the drain when I finally dump the liquid. Roasting them plain works all right, but they can end up dry and shriveled, and it takes literally* forever. *Not literally. My method of choice is a hybrid. By placing the beets in a tightly sealed pouch of heavy-duty foil and puttin...
Post a Comment
Read more