Chez Robertson’s “Bird Night” commonly brings guests from a far. After one practice run, you too can add this dish to your weekly routine. It’s easy, delicious, and makes great left-overs!
You’ll need:
1 whole chicken (preferably organic) 4-7 pounds
2-3 tablespoons EVOO (extra virgin olive oil
4 medium carrots
2 large onions
4 celery stalks
8 garlic cloves
1 organic chicken broth
2 large lemons
4 sprigs fresh rosemary
Blender
First, preheat oven to 420 degrees.
Rinse the bird really well with cold water and pat dry with paper towels. Give the bird a good shot of EVOO, squeeze halved lemons into and around bird cavity, apply rosemary, fresh ground pepper & sea salt. Get the bird in the oven – on a large baking sheet. Bake for for 55 to 65 minutes for a 4 pound bird and about 75 minutes for a 7 pound bird.
Once the bird is in the oven…cut all the veggies into pieces that cook in the same amount of time. So, cut your carrots a little smaller, quarter the onions and leave the garlic cloves whole. Generously coat veggies with EVOO, fresh ground pepper & sea salt. Mix well and place around the bird for the last 40-45 minutes of bird cooking time or until veggies are golden and bird spluuges clear liquid and the thigh is 170 to 170 degrees or breast is 180 degrees.
Sometimes we eat the roasted veggies with the chicken, but I prefer to blend a lot of the caramelized veggies into a gravy. Add half the veggies to the blender, blend & add broth to thin a little. Add other half of veggies & more broth if you like.
Mashed potatoes are a must if you decide to blend veggies. I’m sure you can figure that out…
Enjoy!
SF Schtuff Recipes [SF Schtuff]
Filed under: Food, Jack Schtuff, recipe , Food, jackson robertson, recipe
