Monday, August 11, 2008

Sunday Chicken

I've been traveling quite a bit lately. I plan to share with you all food from my camping trip through Yellowstone and the Black Hills but I am still trying to organize all my photos. Stay tuned for that. But I did want to update my blog to let you all know I am still here and still cooking. Let me share with you last night's chicken dinner.

Simply roasted chicken is just such a delight for a hearty fulfilling Sunday meal. This chicken was stuffed with fresh sage, thyme and winter savory. It was brushed with butter and sprinkled with salt and pepper. Underneath is a bed of potatoes and onions seasoned with the same herbs. I like to roast my chicken at a high heat at first. First, the chicken was placed breast down and roasted for 20 minutes at 500 °F. It was flipped over and roasted for another 15 minutes at that high temperature then I turned the oven down to about 375 to finish roasting. I cook it just until the thickest part of the thigh hits 160 °F. Then I take it out, cover it with foil and let it rest for at least 10 minutes before cutting. This allows the juices to set back in the meat and it will finish cooking.

I just found some new plates at TJ Max that I thought were perfect for serving this Sunday chicken on. They were only $4. Quite a deal if you ask me. The interesting white plate was on clearance for $5. I love the four individual serving wells on this one.

Actually this plate inspired me to prepare four salads to go along with the meal. One was super easy. I simply sliced up some fresh kohlrabi from the garden. Nothing else was added to that one. I love the fresh crunch of kohlrabi. I'm a big fan of broccoli stalks and I think this vegetable tastes just like it.

I had some roasted beets in the fridge from a few days ago so I made a beet salad with a pinch of brown sugar, rice vinegar and walnuts. Sweet and salty complimented the beets well.

I also had some fresh green beans in the garden. I quickly flash steamed them just for a minute to set the color but at the same time they were still crunchy. After chilling in ice water and drying they were mixed with slivered garlic, fresh oregano, dijon mustard, rice vinegar and salt and pepper.

What to do with zucchini? I made very thin shaved slices and wilted them by salting the zucchini and letting them drain. After rinsing and drying they were mixed with fresh basil, fresh tomato, fresh chopped garlic and olive oil. Refreshing and delicious. I really like the texture of the zucchini in this. The wilting gives it a slight 'cooked' texture and softens it but it still retains a lot of the flavor, only enhanced, of the raw zucchini.

Nothing fancy here in terms of plating. I cut off the wings, breast and leg quarters and just slapped them on a plate.

The potatoes and onions were flavored by all the chicken drippings. The flavor was unbelievable.

7 comments:

Julia said...

Oh that looks sooo good Greg. I love roast chicken!

Teresa said...

I'm jealous! I'd kill make it back to the mountains this year. Not happening though. :-( Maybe next year! Love the plates. I've been on a plate-buying spree myself. I didn't think to look at TJ Max though. I hit Goodwill and a few garage sales.

zlamushka said...

This looks fantastic. I love the salad combo, will definitely try that one. And those plates. Where did you get them? How pretty, wish I was invited ...

Teresa said...

Greg, I almost bought those same plates at TJ Maxx the other day but they didn't have as many as I needed. :-( Just wanted to let you know I've tagged you for a meme over at my blog if you want to come out and play. :-)

Astra Libris said...

oooh, camping in Yellowstone is the best - I can't wait to hear about your adventures! The new plates are awesome, and you certainly honored them with your beautiful supper! All of your dishes sound incredible - your beet salad has me in raptures just imagining the wonderful flavors!

BumbleVee said...

mmmmm...the chicken looks yummy...never thought to toss spuds underneath.... I usually go with mashed with chicken.... just because I do looove mashed...but, next time...

Cooking and the City said...

great looking chicken dinner & those salads have given me tons of idea's for the upcoming Aussie summer, so thanks! :-)