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Roast beast, roast roots, and a baked pilaf

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We recently made this dish for dinner and I couldn’t find a recipe for exactly what I was looking for anywhere, so I’m posting what we made here in order to help anyone else who is wondering how to roast a whole chicken and make a baked rice pilaf at the same time. After doing some research (i.e. lazily searching online) I found a pilaf recipe that did at least have roughly the same temperatures and timings as the roast chicken recipe I’ve been following. What follows is a rough mashing together of those two recipes.

Chicken, root vegetables and pilaf, ready to go in the oven

Ingredients

For the chicken:

  • 1 whole chicken (3 1/2 to 4 1/2 pounds), giblets removed and discarded
  • 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground black pepper

For the pilaf:

  • 2 tablespoons olive oil
  • 1 leek, white and green parts thinly sliced (about 1 cup)
  • 10 ounces sliced mushrooms (about 3 1/2 cups)
  • 2 garlic cloves, minced (about 2 tsp)
  • 1 teaspoon chopped fresh thyme
  • 1 1⁄2 cups wild rice
  • 1⁄4 cup madeira wine
  • 1 tablespoon low sodium soy sauce
  • 3 cups low sodium vegetable broth
  • 1 cup water
  • 1⁄2 cup frozen peas
  • 1⁄4 cup pine nuts

For the root veg

  • 1-3 glugs of olive oil
  • A couple handfuls of root vegetables in large cubes: potatoes, sweet potatoes, turnips, whatever you got on hand/need to get rid of
  • 1/2 onion, roughly chopped
  • a couple whole garlic cloves, trimmed
  • salt, pepper, garlic powder and paprika to taste

Instructions

  1. Mix the non-chicken ingredients for the chicken together and prepare the chicken per the Cook’s Illustrated instructions (cut 4 one inch holes in the skin; use your fingers or a wooden spoon to separate the skin from the meat; put that rub on and dry out in fridge overnight).  WARNING: this needs to be done the day before.
  2. In a medium mixing bowl, put all the ingredients for the root veg and toss to coat with oil and spices.
  3. Pre-heat oven to 450 degrees F.
  4. In a dutch oven over medium heat, cook leeks until soft (~5 mins).
  5. Add mushrooms and brown (~7 mins).
  6. Add garlic and thyme, stirring, cook 1 min.
  7. Add rice, wine, soy sauce, stirring the whole time.  Simmer until almost all the liquid is absorbed.
  8. Add broth and water. Simmer while you set up the next step.
  9. Jenga time!  Place round, high walled baking dish in the center of a baking pan.  Surround the dish with your root veg.  Carefully transfer the contents of the dutch oven to the baking dish.  Put your chicken on a V-rack and balance it on top of the baking dish.  Put in oven.  This will be difficult to move, so I suggest doing as much of the balancing as you can on the oven’s actual rack.
  10. Roast 25 minutes.
  11. Give rice and root veg a stir.  Carefully flip chicken and roast another 15-25 minutes.
  12. Raise temp to 500 degrees F, and roast until the skin is crisp and golden brown, ~20 minutes.
  13. The chicken and veg should be done now.  Remove the chicken and allow to rest for 20 minutes.  If your rice is still too wet, return the baking dish to the oven and continue baking while the chicken rests, checking occasionally.

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