Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
DAILY POST  JAN 16th:  THE MOST ROAST CHICKEN
RELATED POST JAN 14th:  PREPARE FOR VALENTINE’S DAY!

GLUTEN-FREE

S H O P

BUTCHER
3-4 Large chicken quarters (up to 1 lb each)

WINE SHOP
White wine

GROCERY
Cornstarch
Basil
Marjoram
Rosemary
Sage
Thyme
Ground sweet (Hungarian) paprika

GREEN MARKET
Onion
Red-skinned potatoes

T I M I N G

PREP TIME:  15 min
COOKING TIME FOR CHICKEN:  45 – 60 min, depending upon size
COOKING TIME FOR POTATOES:  30 – 45 min, depending upon size
FINISHING TIME (gravy):  10 min
TOTAL TIME:  1 1/2 hrs, start to finish
PREHEAT OVEN:  350º F.

1. Put chicken in oven.
2. Baste chicken after 40 min.
3. Remove chicken, reduce gravy & finish.

C O O K / P R E P A R E

INGREDIENTS
1 med yellow onion
Herbs:  Pinch of each per quarter; 1/2 tsp each for whole chicken:

Marjoram
Savory
Thyme
Rubbed sage
Rosemary, crushed in mortar & pestle

Dusting of sweet Hungarian paprika
Grinding of fresh ground pepper
1/2 c white wine
3 TBSP filtered water or chicken stock
1 TBSP cornstarch

COOKING:  Chicken & Potatoes

1. Place the chicken quarters in a shallow roasting pan or frying pan with heat-resistant handle.
2. Cut onion in polar half, then into thick polar slices; add to pan.
3. Sprinkle herbs & spices over chicken; add potatoes (if large) to pan.  If small, add after 15 min.)
4. Roast chicken on the lowest rung of preheated oven 45 min.  Smaller quarters will cook quicker than larger, but you need to take a look to see how things are doing.  The onions should be browning nicely.  Although it may look as if they are burning, do not be alarmed!  This browning is the essence that is used to make gravy.
5. Test the potatoes.  They are done when a knife can be easily inserted.  Small potatoes will roast in 20 – 30 min.
6. The skin should begin to crisp nicely.  If there is not enough liquid in the pan, stand back & slowly add 1/2 c filtered water & tilt the pan so that the water swirls around the browning onions becoming golden brown.  Baste the chicken gently with the pan juices, taking care not to dislodge the herbs.
7. Return the pan to the oven for another 15-25 minutes, depending on the size of the chicken.  To test for doneness, insert the tip of a small, sharp knife into the thigh away from the bone.  When the juices run clear, it’s done.  If they are pink or red, bake for another 10-15 min.

PREPARATION – Gravy

• REDUCE

1. Remove chicken & potatoes to platter; place the roasting pan on the stove over med flame.  Add 1/2 c water & stir the pan juices with a wooden spoon to scraping and dissolving the browned bits on the pan.
2. Add wine.  Stir the pan juices, incorporating all of the browned onions into the mixture.  Keep the fire low enough to prevent the liquid from boiling away, but high enough to reduce the juices by 1/3rd.  Liquid should be a rich medium brown color, a little thicker than water.

• THICKEN

1. Put cornstarch in a shaker with  filtered water or chicken stock & shake until thoroughly mixed.
2. While stirring juices, slowly add the cornstarch mixture.  Keep stirring until well-combined & begins to thicken.  Finished gravy should be the consistency of a thin sauce.  Do not over-thicken.  If it is too thick, add some chicken stock, bring back to a slow boil & mix thoroughly.

S E R V E

1. Cut apart leg from thigh at the joint. If leg/thigh quarters are large, you may want to serve just the thighs, saving the drumsticks for a workplace lunch.  If you’ve boned them, you can slice 1 large quarter into thick slices for 2 servings.
2. Cut up large potatoes, serve smaller ones whole; spoon gravy on top.

W O R K P L A C E   L  U N C H

Separate the leg from the thigh & cut into the thigh so it is two smaller pieces rather than one large one.  If you want it to be even easier to eat, cut chicken away from the bone entirely.  Place in air-tight  container.  Cut up leftover potatoes & add to container.  Spoon gravy over rice & chicken.  Refrigerate.

Heat chicken, potatoes & gravy on low heat. If the gravy gets too hot it will separate and look unpleasant.  If you need to slow down an unfamiliar microwave, put a mug of water in before hitting start, slowing down the cooking & allowing you to gauge how fast the food is heating.