Roast Chicken with Herbs

Before we get to the yummy steamy paleo-friendly roast chicken recipe, I would like to share my thoughts about my writing passion.

I never thought of myself as a writer, although I enjoyed creative writing and newspaper and yearbook work in high school and have always enjoyed journaling. I wrote an article about historic preservation for my neighborhood newsletter, and then received a call from the editor of a local community journal, who asked me to consider writing for the journal. The commitment is for one article bimonthly, human interest stories. My first article was published this month and I am researching my second.

Composing a life and developing one’s palate seem very similar to me. All that I have been exposed to over time and all that I am open to in the here and now influence my taste for life as well as my taste buds! These are my thoughts as I begin the new year and challenge myself to keep a very rich life in balance.

I can’t finish this post without giving you a taste of what’s going on in my kitchen! If you have been following this blog, then you know that roast chicken is one of my favorites; in fact, my choice for my last meal. Pay attention, dear husband! I have a variety of techniques that are favorites, but I caught an episode of America’s Test Kitchen this week and decided to try their method for roasting a flavorful and succulent roast chicken. One key to having a rich and satisfying life is to reserve Sundays for family day at home and to prepare a gracious Sunday dinner.

One of the very appealing things about this technique and recipe is that there is little added fat, and the fat is olive oil, not butter.

I love Julia’s and Jacques’ techniques for massaging the bird with butter, and Martha’s technique for placing butter and herbs under the skin, but this technique by America’s Test Kitchen is very, very flavorful and moist without all of the added fat. The technique is about using a dry herb rub under the skin and then a wet herb paste on the skin. Perfect!

Roast Chicken with Herbs Recipe

adapted from America’s Test Kitchen, WEDU public television

Preheat the oven to 375 degrees F
Place a V rack in the bottom of the roasting pan.
Serves 4 (or 2 very hungry persons with some scraps for your beloved dog!)

We were amazed at the results of the technique. Placing the chicken on an elevated V rack helps with even heat circulation around the bird, so it roasted perfectly evenly- no overcooked breast, no undercooked thighs. Flipping the bird resulted in even cooking and a beautiful, all over golden appearance. The dry rub of garlic and herbs under the skin combined with the wet rub over the skin resulted in robust herbaceous flavor that penetrated the flesh. The drippings deposited herbs in the sauce base in the bottom of the roasting pan. The sauce was flavorful without being fat-laden. Wonderful technique!

Wild Rice- Mushroom Pilaf Recipe (if your diet allows)

We served our Roast Herbed Chicken today with a savory Wild Rice Mushroom Pilaf (not paleo I realize, but I’m neither strictly paleo nor vegan). I am a fan of the Lundberg organic rice, and the Country Wild blend of Wehani long grain brown and black Japonica is nuty and rich with flavor and texture.

Serves 6
Ingredients

• 1 medium sweet onion, diced
• 1 medium leek, halved lengthwise, cleaned, and sliced
• 6 ounces of mushrooms of your choice, sliced
• 2 tbls olive oil
• 2 cups Mushroom Broth (I used pacific brand)
• 1 cup Lundberg Country Wild Rice
• 1/4 cup dried currants
• 1/4 cup pine nuts
• 1 teaspoon dried sage leaves, chopped
• 1 teaspoon dried thyme leaves
• 2 teaspoons Savory Spice Shop Herbs in Duxelles seasoning, if you can access this
  (this adds to the earthy mushroom flavor, as it is made with a mixture of ground mushrooms, worth having in your pantry)
• salt and pepper to taste
• 1/4 cup fresh parsley leaves, chopped

Method

1. Cook the onion, leek and mushroom in oil over medium high heat until softened, about 8 minutes.
2. Add the broth.
3. Add the rice, herbs, currants, and pine nuts.
4. Bring to a boil and then simmer covered for 45-55 minutes.
   The liquid should be cooked out, and you should be able to fluff the rice with a fork. The rice should be tender to the tooth.
5. Take the rice pilaf off the heat and toss it with the fresh parsley.

Rice can be oh so bland, but this pilaf is rich in flavor–earthy from the mushrooms, mushroom broth, and herbs in duxelles seasoning, nutty from the wild rice and pine nuts, herbaceous, and then there is that hint of slight sweetness from onions and currants. The final toss with fresh parsley prior to serving adds a fresh herbal flavor. Very delicious! Don’t have currants in the pantry? You can use dried cranberries, raisins, or chopped dried apricots. Pine nuts are too pricey? Substitute pecans or walnuts or chopped almonds. Recipes are just a beginning and cooking is an opportunity to be creative.

We rounded out this menu with simple steamed fresh broccoli with fresh lemon. I sipped a Mer Soleil Silver Unoaked Chardonnay–a new favorite Chardonnay, from the Santa Lucia Highlands of California. Bon appetite!

Readers, please share your New Year thoughts on composing a life and on food discoveries. I always love to hear about your experiences with the recipes featured on this blog. The Comment box follows each post.