Tuesday, May 17, 2011
Classic Roast Chicken, Mash Potatoes and Flash Roasted Cherry Tomatoes
This Sunday I was cat sitting for a very nice lady at the marina the weather was great and we had a beautiful view of the ocean, our class was great and the food is getting better by class.
Classic Roast Chicken
1 chicken about 4 ½ to 5 lbs
Extra virgin olive oil for coating
½ small onion cut into chunks
4 to 5 fresh Italian parsley sprigs
4 fresh thyme sprigs
If the giblets and neck are in the chicken cavity, remove them and reserve for another use or discard. Remove and discard any pockets of fat from the cavity. Rinse the chicken and pat dry with paper towels. Brush or rub the chicken all over with olive oil, season inside out with salt and pepper. Place the onion, parsley and thyme in the cavity. Tuck the wing under the back tie the legs together with kitchen string.
Oil a v- shaped roasting rack and place it n a roasting pan just large enough to hold the chicken. Place the chicken on the rack and allow it to stand at room temperature for 30 min. position an oven rack in the lower third of the oven and preheat to 500 dg.
Roast the chicken until a thermometer inserted into the thickest part of the thigh away from the bone registers 170 dg to 175 dg 50 to 60 min.
Remove the pan from the oven. With a pair of thongs carefully drain the liquid from the bird into the pan. Transfer chicken to a carving boar or a serving dish remove the string and tent with foil. Let rest for 10 to 15 min.
Discard the contents from the cavity, then carve the chicken
4 lbs/ 5 to 6 Russell potatoes
1 ½ cups milk
½ stick of butter room temperature
Salt and pepper to taste
Peel the potatoes and cut into equal sizes, put them in a put big enough for them to have room fill with water about an inch above the potatoes and cook until they are tender to the fork.
Drain the potatoes and put them back into the pot with the butter, mash them with a potato masher or the bottom of a clean water glass,
add the milk, salt and pepper to taste. Serve or keep warm until serving time.
Flash roasted cherry tomatoes
2 cups cherry or grape tomatoes
2 tbsp thinly sliced shallots
3 tbsp olive oil
¼ cup of sliced green onions including tender green tops
1 ½ tbsp chopped fresh basil
1 ½ tbsp balsamic vinegar
Preheat the oven to 450 dg.
Combine the tomatoes and shallot in a shallow baking dish large enough to hold the tomatoes in a dingle layer. Season with salt and pepper. Then drizzle evenly with the olive oil and stir to coat. Spread the tomatoes out evenly.
Roast the tomatoes, stirring once, for 10 min. gently stir in the green onions, basil, and vinegar. Continue to roast until they are softened but still hold their shape, about 5 min longer.
Remove the baking dish from the oven and transfer the tomatoes to a serving bowl. Serve warm or at room temperature.