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Roasted Chicken with Salsa Verde
for the roasted chicken
1 ea. Free range or roasting chicken (about 4.5 to 5 lbs.)
1 ea. Medium yellow onion
1 head Fresh garlic
1 stalk Celery
1/2 ea. Orange
all Stems from the parsley
1 Tbsp. Olive oil
to taste Salt and black pepper
for the salsa verde
1/2 cup Italian parsley leaves, chopped very fine (~ one large
bunch)
1 clove Fresh garlic, peeled and minced fine
2 ea. Fresh shallots, peeled and minced fine
2 ea. Anchovy filets, chopped fine
1 Tbsp. Capers, drained and minced fine
1/2 c. Virgin olive oil
1 Tbsp. Sherry wine vinegar
to taste Salt and black pepper
Chicken:
Preheat the oven to 350 degrees. Unwrap the chicken and remove
any giblets or other treats from the cavity. They will not be
used in this recipe but all but the liver go well in chicken stock.
Drain any liquid out and sprinkle liberally with salt and pepper.
Cut the orange in half. Cut the garlic bulb in half across the
equator. Peel the onion and wash the celery and parsley stems.
Roughly chop all three and combine in a bowl with the orange and
garlic. Sprinkle the mixture with salt and pepper and toss together
then stuff all into the cavity of the chicken. Using a bamboo
skewer, sew the opening to the cavity closed. Brush or rub the
olive oil over the skin and sprinkle the entire skin with salt
and pepper. Place the chicken into a roasting pan or casserole
and into the oven. Roast for one hour and 15 minutes or until
the juices from piercing the leg run clear. Allow to rest for
15 minutes in a warm place.
Salsa Verde
This sauce can be made up to one day in advance and stored, covered
tightly, in the refrigerator. All of the ingredients should be
minced very finely and combined
in a mixing bowl. Add a pinch each of salt and pepper to the bowl
then, sing a wire whisk, whisk in the olive oil followed by the
vinegar. Adjust the salt and pepper to taste and add an additional
drop of vinegar if desired. This sauce can be served in a sauce
bowl to be passed around the table and is very good on vegetables
and fish as well as the roasted chicken.
Recipe from Anne Gingrass of Hawthorne Lane.
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