Sunday, August 30, 2009

Vermont Chicken Dinner

I am in Vermont right now, enjoying some peace and quiet, and lovely fresh ingredients for my cooking. I bought a new cookbook titled Dishing Up Vermont and thought I would share some of the recipes. The three below can be made with CSA ingredients and will make a delicious dinner.

Organic Roast Chicken
1 (4- to 6-pound) roaster chicken, rinsed and patted dry
2 tablespoons minced fresh thyme
2 tablespoons minced fresh basil
4 garlic cloves, peeled and chopped
1 1/2 tablespoons extra-virgin olive oil
Lemon pepper
1 medium white onion, peeled and quartered

1. Preheat oven to 350 degrees F.

2. Mix the thyme, basil, garlic, and olive oil in a bowl, and blend well.

3. Put the chicken in a roasting pan. Rub the outside of the chicken with the thyme-basil oil and sprinkle with lemon pepper and salt.

4. Sprinkle the main cavity of the chicken with more lemon pepper and salt, and fill with onion. Loosely tent the chicken with aluminum foil.

5. Roast in the oven for 20 minutes, then remove the foil and continue to roast about 60 minutes, until the skin is golden brown, juices run clear, and a meat thermometer inserted into the thickest part of the thigh registers between 170 and 180 degrees F.

Note: Calculate a total cooking time using 20 minutes per pound.

6. Transfer the chicken to a serving platter and allow the bird to rest for 15 minutes before serving.

Cabot Cheddar Mashed Potatoes
2 pounds potatoes (preferably Yukon gold)
1/2 cup unsalted butter, plus more as needed
3/4 cup whole milk, heated
4 ounces sharp cheddar cheese (preferably Cabot), grated
Salt and freshly ground pepper

1. Peel and dice the potatoes. Cover with cold, salted water in a large pot. Bring to a boil over high heat and cook until potatoes are just fork tender.

2. Drain thoroughly, and place in a large bowl with butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste.

Basil Maple Vinaigrette
(Use this dressing to make a salad with any veggies you have left over after your cooking.)
1/2 cup coarsely chopped basil leaves
2 tablespoons minced onion
2 tablespoons chicken stock (make it vegetable if you like)
4 tablespoons vinegar
1 tablespoon Dijon or yellow mustard
2 tablespoons pure maple syrup
Salt to taste

Combine all ingredients in a blender or food processor and mix well.

1 comment:

bernie said...

Delicious vinaigrette!
I used balsamic vinegar and served it over the yummy tomatoes I ordered from Hepworth with CB's thinly sliced red onions.