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.