Simple Roasted Chicken
* 1 4lb pasture-raised chicken
* dash of sea salt
* dash ground black pepper
* 1/2 cup chicken broth or white wine
1. Rinse the chicken and pat it dry before trussing it with 100% cotton cooking twine. (we tuck our chickens legs so you don't have to)
2. Drizzle olive oil over the chicken and sprinkle the bird generously with unrefined sea salt and freshly ground black pepper.
3. Place the trussed and dressed chicken into a clay baker or baking dish, adding 1/2 cup stock or white wine to the bottom of the pan.
4. Turn oven to 275 degrees Fahrenheit and roast the chicken, covered, for about three hours. FYI, I add my potatos, carrots, celery and onions. Complete meal in one pot!
5. Increase the heat to 375 degrees Fahrenheit, uncover and continue roasting for about thirty minutes.
6. Remove from the oven and allow the bird to rest five to ten minutes before carving and serving.
7. Save the chicken’s frame to make roast chicken stock.
Print Simple Roasted Chicken
Apple Roasted Duck
- 1 (4 pound) whole duck
- salt and pepper to taste
- 1 teaspoon poultry seasoning
- 1/2 tablespoon butter
- 3 tablespoons chopped onion
- 5 stalks celery, chopped
- 3 cups peeled, cored and chopped apple
- 3 cups cornbread crumbs
- 1 tablespoon olive oil
1. Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
2. Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. Ina medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
5. Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Print Apple Roasted Duck
- 1 (4 pound) wholeduck, rinsed
- 1 teaspoonchopped fresh basil leaves
- 1 teaspoonchopped fresh ginger root
- 1 teaspoon salt
- 1/2 orange, quartered
- 2 cups water
- 1 cup honey
- 1/2 cup butter
- 1 teaspoon lemon juice
- 1/2 cup undiluted, thawed orange juice concentrate
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
3. In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
4. Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.
Print Honey Duck
Cajun Baked Rabbit
This recipe is for a large roaster rabbit.
Leave the rabbit whole.
Season well with seasoned salt and black pepper.
Stuff the cavity of the rabbit with large chunks of onion, bell pepper, celery and garlic.
After stuffing with the vegetables,
Wrap slices of bacon around the rabbit and secure with toothpicks to hold the bacon on and to help hold in the vegetables.
Pour a small amount (about 1-2 Tbsp.) of vegetable oil in a roasting pan.
Place the rabbit in the roasting pan and add about a 1/4 cup of water.
Cover and bake at 350 degrees F. for 2-3 hours or until tender.
Remove cover for the last 1/2 hour of baking time to allow rabbit to brown.
I also used a packaged dry onion soup mix at the end of the cooking time to make the gravy.
Print Cajun Baked Rabbit
6 -8 slices bacon, finely chopped
- 2 American Blue Rabbits
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup flour
- 1/2 cup onion, finely chopped
- 3/4 cup red wine vinegar
- 1 cup chicken stock, preferably homemade
- 1 bay leaf
- Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
- Cut the rabbit into serving pieces. Cut away and discard the belly meat.
- Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
- Preheat the oven to 325°F.
- Heat the reserved bacon fat in the pan over high heat until it sputters.
- Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to aserving plate.
- Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
- Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
- Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.
Roasted Guinea Hen
· 1 guinea hen, about 4 pounds, rinsed and patted dry (if you have the time, place on a baking rack, uncovered, in the refrigerator for 24 hours)
· 4 teaspoons olive oil
· 3/4 teaspoon coarse sea salt
· 1/2 teaspoon coarsely ground black pepper
· 2 tablespoons fresh thyme leaves
· 3 cloves garlic, skin left on and lightly crushed
· 1 cup chicken broth
Preheat the oven to 400 degrees. Place the guinea hen in an iron skillet large enough for it to fit or in a heavy roasting dish. (Enameled cast iron is best.) Using your hands, rub 2 teaspoons of the olive oil all over the bird, inside and out. Season again all over with salt and pepper. Sprinkle with thyme leaves. Scatter the garlic cloves around the pan.
Place in the oven and roast 15 minutes. Drizzle with the remaining olive oil and roast, basting every 10 minutes with pan drippings, until a thermometer inserted in the thickest part of the thigh reads 160 degrees; this should take 40 to 50 minutes.
Remove the hen from the oven and transfer to a cutting board. Drain excess fat (leaving some!) from the pan and place over medium-high heat. Pour in the chicken broth. Using a wooden spoon, scrape up the pan drippings and bring to a boil. Reduce until the sauce is syrupy. Add salt and pepper to taste. Cut the hen into 6 pieces and pour the juices from the cutting board back into the sauce. Serve on a platter and pass the sauce with a big spoon.
YIELD Enough for 2 for dinner and lunch the next day
Print Roasted Guinea Hen
Roasted Guinea Hens with Whole Grain Mustard and Herbs
- 8 garlic cloves, each halved lengthwise and germ removed if green
- 1 lb fingerling potatoes or small boiling potatoes
- 1 bay leaf (not California)
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 2 1/2 tablespoons whole-grain mustard
- 1 tablespoon chopped fresh chives
- 2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
- 4 large sprigs fresh thyme, leaves and stems separated
- 4 sprigs fresh tarragon, leaves and stems separated
- 4 sprigs fresh flat-leaf parsley, leaves and stems separated
- 2 tablespoons extra-virgin olive oil
- 6 medium shallots (1/2 lb), lobes separated if necessary
- 1/2 cup low-sodium chickenbroth
Cook garlic and potatoes:
Fill a 3-quart saucepan halfway with water and bring to a boil. Add garlic and simmer 5 minutes. Remove garlic with a slotted spoon and reserve. Add potatoes to water with bay
leaf and salt to taste, then simmer, covered, 10 minutes (potatoes will not be fully cooked). Cool potatoes in hot water, uncovered, then drain and peel.
Make mustard butter and prepare hens while potatoes are cooling:
Put a 17- by 11-inch roasting pan in middle of oven and preheat oven to 425°F.
Melt 1 tablespoon butter and set aside. Mash together mustard, chives, remaining 5 tablespoons butter, and salt and pepper to taste. Reserve 1 tablespoon mustard butter for sauce.
Remove excess fat from cavities and necks, then rinse hens and pat dry. Run your finger between skin and flesh of breast and legs of each hen to loosen skin (outsides of thighs are easier to access from neck end). Push mustard butter under skin and massage skin from outside to spread butter evenly over breast and legs. Season hens inside and out with salt and pepper and put half of herb stems in cavity of each bird. Tie legs together with kitchen string and close cavity with toothpicks.
Brush melted butter over hens.
Remove roasting pan from oven and add oil, tilting to coat. Put hens in pan, breast sides up, and scatter potatoes and shallots around them. Roast hens, basting every 10 minutes with a brush and turning vegetables, 30 minutes. Scatter reserved garlic and thyme leaves around hens and roast, basting frequently and turning vegetables, until a thermometer inserted in thickest part of a thigh (without touching bone) registers 170°F and vegetables are tender, 20 to 30 minutes more (30 to 40 minutes more for chickens). Discard string and toothpicks from hens and transfer hens to a platter. Surround with vegetables and keep warm, loosely covered, while making sauce.
Skim fat from pan juices and add chicken broth, then deglaze by boiling, scraping up brown bits, until reduced to about 1/2 cup. Pour sauce through a sieve into a sauceboat and stir in reserved tablespoon mustard butter with salt and pepper to taste.
Chop tarragon and parsley leaves and scatter over hens and vegetables. Serve with sauce.
Cooks' notes:•Garlic and potatoes can be cooked 1 day ahead and chilled, covered (peel potatoes before chilling).
•Mustard butter can be prepared 1 day ahead and chilled, covered. Bring to room temperature before using.
Rabbit Ragu with Pappardelle Pasta
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
Prep Time: 45 min Cook Time: 1 hr 25 minServes: 4 to 6 servings
3/4 cup olive oil, plus more for drizzling on pasta
2 whole rabbits, each cut into 4 to 6 serving size pieces, as preferred
Salt and freshly ground black pepper
1 cup instant flour (recommended: Wondra)
2 cups minced onions
1 cup minced carrots
1 cup minced celery
1 teaspoon garlic
1 (28-ounce) can whole peeled tomatoes, with juices, crushed by hand
2 bay leaves
1 sprig thyme
1 sprig rosemary
1 teaspoon crushed red pepper, or to taste
1 teaspoon dried oregano
2 cups chicken stock
1 pound dried pappardelle pasta
1/4 cup grated Parmesan
In a large Dutch oven, heat 3 tablespoons of olive oil. Season the rabbit pieces with salt and pepper. Dredge the rabbit pieces in the flour and shake off any excess. Add the rabbit pieces to the pan and cook until the rabbit is golden brown, about 5 minutes per side. Transfer the rabbit to a plate lined with paper towels and set aside.
Reduce the heat to medium; add the remaining olive oil, onions, carrots and celery and cook until vegetables are caramelized, stirring occasionally, usually about 50 minutes. It's important to caramelize the vegetables slowly; this is the basis of the sauce. Add the garlic, tomatoes, bay leaves, thyme, rosemary, crushed red pepper and oregano, and cook for an additional 30 minutes. Add the rabbit pieces back to the pan along with the chicken stock and bring to a boil. Reduce to a simmer, cover, and cook until rabbit is very tender, 45 to 55 minutes.
Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Remove and drain the pasta.
Toss pasta with a bit of olive oil and salt, to taste. In a large mixing bowl, toss the pasta with the rabbit ragout. Season with salt and mix well. Mound onto serving plates and garnish with fresh Parmesan.
Note: For an alternative presentation, if desired, once the rabbit is tender, rabbit pieces may be removed from the sauce and meat pulled from the bones and returned to the sauce.
Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng
· 1 small black chicken, separate the legs from the breast
- · MARINADE:
- 4 red Asian shallots, finely diced
- 1 3/4 ounces/ 50 g galangal, peeled and pounded in a mortar and pestle
- 1 lemongrass stem, white part only, finely chopped
- 4 lemon leaves, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 teaspoons chile powder
- Sea salt and freshly ground black pepper
- 3 tablespoons fish sauce
- 3 tablespoons Sa Pa honey (or regular honey)
Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, chile powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result.
Heat a barbecue grill or char grill pan to medium-high heat.
Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice.
Roast Duck with Fresh Rosemary
Prepration time: 30 min
Cooking time: 240 min
Muscovy duck-1, 6 pounds
Orange juice-1/3 cup
Fresh rosemary-2 tablespoons, minced
Garlic-3 cloves, minced
Dijon mustard-2 teaspoons
Orange rind- 1/2 teaspoon, grated
Rosemary-3 sprigs, fresh
New potatoes-1 pound
1. Preheat the oven to 400°F
2. Clean the duck and pat dry. Use a poultry shears to remove the wing tips of the duck.
3. Discard all the visible fat from the neck and the tail areas.
4. Remove the neck and discard it completely.
5. Loosen the skin over most of the duck with your fingers.
6. Place the duck on a 9 X 13-inch baking dish
7. In a small bowl, place the orange juice, minced rosemary, garlic, mustard, and orange rind and mix well.
8. Stuff the rosemary mixture into the space under the separated skin and over the duck flesh.
9. Cover and chill the duck and allow it to soak up the flavors for 4 hours
10. Fill 1 inch of water into the roasting pan to prevent the duck from burning.
11. Add the oranges, onions and the rosemary to the duck cavity and place a few extra rosemary sprigs into the duck cavity.
12. Roast for four hours in the preheated oven. Cover with foil if you feel that the flesh is turning too brown.