I was meant to be packing for our vacation last night but instead I cooked this. You think I might have chosen something alot less time consuming but no! I had to sweat it out over an oven and a stove for several hours. Just because…
Actually, there may be a reason – I am on a bit of a roast chicken roll, and when I see a recipe that involves a new way of seasoning and baking the bird, I feel the need to try it right away.
In addition to the roast there is also a recipe for farro with kale and squash (cooked very much like a risotto) and a herb pistou – both very nice additons, however not essential to this meltingly succulent and tasty chicken.
The roasting of the chicken involves several processes including marinating, poaching, browning and finally roasting – it is more time consuming than your standard roast chicken but I assure you, totally worth it.
*you must begin this recipe a day ahead*
Ingredients
1/3 cup extra-virgin olive oil plus more for drizzling
4 tablespoons chopped fresh chives, divided
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh chervil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 garlic cloves, finely chopped
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
1 x 2 1/2-3 pound chicken, halved, backbone removed
2 1/2 teaspoons sea salt
2 tablespoons vegetable oil
to serve: 1 halved lemon
to serve (optional): Farro with Acorn Squash and Kale (recipe below) & Herb Pistou (recipe below)
Whisk 1/3 cup olive oil, 2 tablespoon of chives, and next 7 ingredients in a medium bowl. Divide marinade between 2 (gallon-size) resealable plastic freezer bags. Season chicken with 2 1/2 teaspoons of salt and place 1 chicken half in each bag. Seal bags, releasing excess air (see notes) and chill overnight.
Place bags side by side in a large pot. Add cold water to cover by 2″. Heat water over medium heat until an instant-read thermometer registers 150°. Turn off heat, cover, and poach chicken for 50 minutes. Transfer bags to a large bowl of ice water to cool, about 15 minutes. Remove chicken from bags and pat dry.
Preheat oven to 450°. Heat vegetable oil in a large cast-iron skillet over high heat. Add chicken halves, skin side down, so chicken sits against sides of pan. Cook, moving chicken occasionally for even cooking, until skin is browned all over. Flip chicken and transfer skillet to oven. Roast until cooked through and let rest for 10 minutes.
To serve, divide Farro with Acorn Squash and Kale among plates. Place chicken on top of farro. Drizzle 1/4 cup Herb Pistou around farro. Drizzle 1 teaspoon of extra-virgin olive oil over each plate. Squeeze lemon halves over chicken and sprinkle remaining 2 tablespoons of chives over.
Notes: The best way to get the air from the bag is to seal it (with the chicken inside), leaving a small 1 inch gap. Then place the bag into a big bowl of warm water – the air will be pushed to the top and out of the small gap, leaving you with a perfectly vacuum-sealed chicken.
Farro with Kale & Acorn Squash
4 tablespoons unsalted butter, divided
1 small acorn squash, peeled, halved, seeded, cut into 1/2″ cubes
Sea salt, freshly ground pepper
1/2 bunch red Russian or other kale (about 5 oz.), center stems removed, leaves torn
1 tablespoon vegetable oil
3/4 cup farro
1/4 cup diced white onion
1 small garlic clove, very thinly sliced
1/4 cup dry white wine
2 cups vegetable stock mixed with 2 cups water, warmed
1/4 cup finely grated Parmesan
Preheat oven to 375°. Melt 1 tablespoon of butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30-35 minutes.
Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool and drain.
Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl; wipe out skillet.
Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 45 minutes to an hour.
Add kale, squash, remaining tablespoon of butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.
Herb Pistou
1 1/4 cups flat-leaf parsley
1 cup fresh chervil leaves
3/4 cup fresh tarragon leaves
Sea salt
1/2 garlic clove
2 tablespoons extra-virgin olive oil
Blanch herbs in a large pot of boiling salted water for 10 seconds. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain, squeeze dry and chop, then purée herbs, garlic, and 3/4 cup ice water in a blender until smooth, about 3 minutes. With machine running, gradually add oil. Season with salt.
Source: Sean Brock of Husk
© 2011, Michelle. All rights reserved.
