Orange and Marjoram Roast Chicken, Homemade Tagliatelle, Herb Butter Roasted Asparagus

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Beautiful meal to entertain

Beautiful meal to entertain

 

I’ve had a roasting chicken in my freezer for a few weeks and decided, since there is literally nothing better than roast chicken, to defrost, brine, and roast off the little bird.

When roasting chicken I like to make sure the skin is completely dry. Dry skin, with pats of butter underneath will lead to deliciously crisp chicken skin. Cooking the chicken at a high temperature to start off the browning, and then lowering it for the rest of the cooking period will make a perfectly crisp and tender-juicy bird.

 

Orange and Marjoram Roast Chicken

3 pound whole chicken, brined (recipe below)

1 bunch carrots (with tops if you prefer)

2 shallots, quartered

4 cloves garlic

1 Orange, cut in quarters

Herb butter

Herb butter smeared all over the chicken - stuffed with garlic and oranges

Herb butter smeared all over the chicken – stuffed with garlic and oranges

 

  • Remove chicken from brine, dry completely.
  • Place carrots, garlic, shallots into a roasting pan, place roasting rack on top. I like to do this so that the juices and fat from the chicken drip down and cook and season the vegetables.
  • On top of the roasting rack place the chicken. I put two cloves garlic and 2 quarters of oranges into the cavity of the chicken. The other two quarters of the orange I roasted alongside the chicken, and let the juices inside concentrate to squeeze over the chicken when eating.
  • Using your fingers, lift the skin off the breast of the chicken, not tearing or removing, but lifting from the meat.
  • Use one hand to hold skin open, and the other to stuff herb butter down under the skin onto the breast meat of the chicken.
  • Stuff as much butter under the skin as you can, and anywhere else under the skin of the chicken you desire.
  • Pat the skin back down, season the chicken with kosher salt and ground black pepper. Drizzle with a little olive oil and place into the oven at 425 degrees for 20 minutes.
  • Turn the oven back down and cook at 350 for 1 hour.
  • Check the chicken, if blood is pooling at the back cavity of the bird, then it needs to cook further. If the juices are running clear then it is done.
  • Remove the chicken and let it rest for 15-20 minutes to produce an extremely juicy piece of meat.
Perfectly roasted chicken

Perfectly roasted chicken

Herb Butter

1 stick butter, softened

1 T finely chopped fresh marjoram (Oregano is a fine substitute as well)

2 T finely chopped fresh flat leaf parsley

1 T finely chopped fresh thyme

1 T orange zest

1/2 t kosher salt

freshly ground black pepper

Brine

8 cups water

1/4 cup kosher salt

1/2 cup granulated sugar

2 T herbs de provence

2 T Mustard seeds

1 Orange, juiced and peel

  • Start with 4 cups hot water, add in sugar, salt, orange juice and peel, and seasonings. Stir until sugar is dissolved.
  • Add remaining 4 cups of cold water. Submerge your chicken into the brine and leave for 2-6 hours.
  • Remove Chicken from brine, dry off completely and let sit for an hour to let the water content of the chicken equalize.

Herb Butter Roasted Asparagus

1 bu Asparagus

2 T herb butter

Sprinkle salt

Dash ground black pepper

Asparagus smothered in herb butter

Asparagus smothered in herb butter

  • Cut your asparagus to size, removing the woodsy bottom part.
  • Lay them flat on a tray, and drop pats of softened herb butter on them.
  • Using your hands, smear the butter evenly oven all of the asparagus.
  • Sprinkle a small amount of salt and pepper (because the butter is heavily seasoned)
  • Roast at 400 for 7-10 minutes. Do not over cook, they will turn to mush. 🙂

 

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Homemade Tagliatelle Pasta

3 whole large eggs

2 cups durum flour (If you can’t find specialty flours I’ve made it with AP flour at its just delish)

2 T olive oil

1 pinch kosher salt

  • Place two cups of flour and salt into a bowl and make a well.
  • Beat the eggs in a another bowl with the oil.
  • Pour egg mix into the well off the flour.
  • Using a fork, start to combine the egg and flour by mixing in a little in from the sides at a time.
  • Do this until all the liquid is combined. A dough will start to form.
  • Remove this newly formed dough to a lightly floured work surface – a butcher block wood or stainless steel top will work best.
  • Using your hands, knead the dough ball until is forms a smooth surface.
  • The technique for pasta is a little different than bread dough. You want to roll with your palms, to make even motions to create a smooth surface.
  • Kneading the pasta dough onto itself for 6-10 minutes will provide you with a smooth, elastic dough.
  • Wrap the ball of dough in plastic and refrigerate for 20 minutes.
  • Remove the dough from the refrigerator and cut in half.
  • Using your pasta machine, start on the lowest setting 0. Feed the dough through the machine until you have an even thickness.
  • Keep doing this, folding the dough over onto itself to get an even rectangle.
  • Do this over and over for each setting until you get to 6 or 7 on your pasta machine.
  • It will become thinner with each setting, and you will need to dust the sheet of pasta with flour to prevent it from sticking together.
  • When the pasta is thin enough that you can almost see through it. Pass it through the cutter on your machine or cut by hand.
  • When the pasta is cut, dust with flour to prevent the strands from sticking together.Pasta ready to be cooked
  • Place the pasta onto a lightly floured sheet pan until ready to cook.
  • Cook in rapidly boiling, salted water for 3-5 minutes. When the pasta is fully cooked it will be floating and have a lighter color.

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*At this point I had taken all the juices from the chicken and scraped the bottom of the roasting pan for all the flavor. Add this to a sauté pan and started to reduce.

 

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As the hot pasta came out of the pot, I added it to the reducing chicken juices. The result was a deliciously flavorful pasta. At the end before serving I added 2 T of leftover herb butter to pan and mixed it together. The flavor of the chicken jus with the pasta and herb butter was incredible and I recommend if you make this dish to do it the same way.

Plated meal, sliced breast meat, tagliatelle, asparagus

Plated meal, sliced breast meat, tagliatelle, asparagus

This meal is a little more involved than the recipes I normally post, but I guarantee that the reward is worth the effort. Delish!

 

Enjoy!

Enjoy!

Try it out!

 

Cheers

 

Sean Patrick Gallagher

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Two Dishes, One Chicken

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Roasted Chicken has got to be my all time favorite meal. It is so simple and yet, so complex. I have roasted a chicken many different ways; with truffle butter under the skin, stuffed with sausage, or simply dressed with herbs. There are a ton of ways to roast a chicken, but this is how I do it.

1: Clean your bird in cold water, check the skin for any leftover feathers or abnormalities and remove them.

2: Remove the innards of the bird; you can keep them and roast them along side the bird or toss them.

3: Dry your bird completely dry. Moisture on the skin of the bird will prevent a nice crisp finished product.

4: Using your fingers, gently slide underneath the skin of the breast of the bird and loosen it, creating a cavity between the breast and the skin. Here you can place butter, herbs, any kind of flavorings you wish to impart on the chicken.

5: Cover the bird in freshly ground black pepper, a liberal amount of kosher salt, and drizzle olive oil all over it. Massage the seasoning into the bird.

6: Place the bird on a roasting rack or sheet pan. I like to make a bed of aromatics; carrots, onions, garlic, celery, thyme.. and place the chicken on top so the chicken is not directly touching the metal and the aromatics cook along with it.

7: Place the bird in a 400° oven for 20 minutes.

8: After 20 minutes, rotate the pan, lower the heat to 375°, and place the time for 1 hour. (This will be perfect for a 3 pound chicken, add an additional 20 minutes per pound for large birds)

9: Remove the chicken and let it rest for 10 minutes.

10: I like to remove the breasts and slice them, then cut the chicken into pieces: thighs, legs, and wings.

11: Use the drippings from the chicken to create a flavorful sauce.

With this roast chicken, I caramelized one onion, a few sliced mushrooms, and chopped up the aromatics that roasted with the chicken. I then adds the drippings from the roast chicken to create a sauce. Served over a bed of whole wheat couscous and some delicious fresh pea shoots, this is a fantastic, healthy, easy, and delicious meal.

 

Every time you roast a chicken there is leftovers. With that leftover chicken I usually make soup or shred the chicken for many different dishes.. salads, enchiladas, tacos.. and so on.

In NYC I once ate a chicken salad that used avocado instead of mayonnaise, which for me was heaven because nothing in the world disturbs me more than that god-forsaken product! Here is a quick and delicious recipe to utilize left over chicken.

Avocado Chicken Salad

2 cups leftover roasted chicken, shredded or chopped

2 large avocados

1 lime juiced

2 T chopped fresh cilantro

2 T sour cream

1 t kosher salt

fresh ground black pepper

Corn or wheat tortillas

dash of hot sauce

1: Shred your leftover chicken, make sure there is no cartilage or bones. If you want to make this and don’t have leftover roasted chicken you can use a rotisserie chicken from the grocery, or roast chicken thighs and pull the meat.

2: Mash the avocados separately with lime juice, sour cream, and cilantro. Season with salt and pepper and mix well. Mix in chicken and stir well to combine.

3: Toast whole wheat tortillas, serve the chicken salad cold on the tortillas with a squeeze of fresh lime and a dash of hot sauce.

This dish couldn’t be easier and is delicious, a much healthier alternative to traditional chicken salad.

Cheers,

Sean Patrick Gallagher