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Coriander and Garlic Roast Chicken with Focaccia Dressing

10 Dec

Coriander and Garlic Roast Chicken with Focaccia Dressing

So, during finals I have this problem.  I decide to cook relatively elaborate meals even though I really shouldn’t take the time to do so.  Because cooking de-stresses me, and I need to be de-stressed during finals.  Luckily, the end result of my problem is delicious comfort food – in this case, roast chicken, homemade gravy, cranberry sauce, and delicious dressing.

Sure, I have about 3 1/2 lbs. of roast chicken left over – but it was so worth it.  This chicken is very flavorful, with pronounced garlic and coriander flavors.  It is also incredibly moist and well-seasoned thanks to the brining, with delicious crispy skin thanks to the overnight rest and butter basting.  As usual, I followed the basics of my perfect roast chicken recipe, altering some of the ingredients and the roasting style a bit by using a roasting pan and cooking the bird on top of a bed of simple aromatics.

This was the world’s easiest stuffing – I didn’t bother pre-cooking any of the vegetables.  I just mixed everything together and hoped for the best, and it worked out beautifully.  They veg had just a hint of crispness to make for an interesting variation in texture, but everything was tender and flavorful.  The focaccia is a nice choice for dressing because it holds up its texture well, but absorbs flavor and moisture to create a nice balance.

Coriander and Garlic Roast Chicken with Focaccia Dressing

Coriander and Garlic Brine:

1 4 lb. whole fryer

2-3 cups water per lb. of chicken

1/2 cup kosher salt per lb. of chicken

1/2 cup white sugar per lb. of chicken

2 tbs. whole black pepper corns

2 tbs. whole coriander seeds

2 tbs. garlic powder

1 tbs. dried parsley

1 tbs. dried oregano

1 tbs. dried basil

3 bay leaves

3 whole cloves

1/3 cup apple cider vinegar

Aromatics Base:

3 celery stalks, cut into 1″ pieces

2 carrots, cut into 1″ pieces

1 small yellow onion, cut into 1″ pieces

Butter Spread:

2 tbs. butter

1 1/2 tbs. garlic powder

1 tbs. ground coriander

Freshly cracked black pepper

To begin, in a medium or large saucepan heat water.  A little at a time, add kosher salt and sugar while whisking until dissolved.  It may be necessary to add more water to the saucepan in order to dissolve all of the salt and sugar.  Once the salt and sugar are dissolved, transfer the water to a container large enough to hold the brining solution and chicken.  This can be done in a large ziplock bag, though I prefer to use a large stock pot.

Add all other brine ingredients and allow brining solution to cool to room temperature, placing solution in refrigerator for 15-20 minutes or adding more water or ice if necessary.  Once the solution is room temperature or cool to the touch, add the chicken to the solution.  Place the chicken in the refrigerator and let soak in brining solution about one hour per pound (round up to the nearest hour).

Remove chicken from brining solution and discard brine.  Rinse chicken under cold water and pat dry with paper towels.  Transfer chicken onto a wire rack on top of a plate.  Transfer to the refrigerator and let rest overnight.

When ready to begin cooking, preheat oven to 475º.

Place aromatics on the bottom of a roasting pan.

Melt butter in a small saucepan over medium heat.  Whisk in garlic powder, coriander, and black pepper.  Using a pastry brush, brush breasts, legs, and wings of chicken with butter mixture.  Transfer to the roasting pan on top of the aromatics.

Transfer to oven.  Cook, uncovered, for 15 minutes.  Reduce heat to 350° and roast 20 minutes per lb., or until temperature in the thickest part of the thigh or leg reaches 165°.  Baste occasionally if desired.  If the chicken becomes overly brown, tent with a piece of tinfoil.

Focaccia Stuffing:

1 1/2 cups focaccia bread, cut into 1/2″ to 1″ cubes

1 stalk celery, sliced into half moons

1 carrot, peeled, halved, and sliced into half moons

1/2 cup vegetable stock

1 tbs. butter, melted

2 tsp. garlic powder

1 tsp. dried sage

1 tsp. poultry seasoning

Mix together all ingredients in a medium bowl.  Transfer to a casserole dish.  Cover and bake for 20 minutes.  Uncover and bake an additional 10 minutes until crunchy on top.

Caramelized Chipotle-Garlic Roast Chicken with Cornmeal-Zucchini “Latkes”

1 Feb

As time goes on, I start to think maybe I should just run a roast chicken food blog.  I make it almost enough.  This version was particularly good – basically a jazzed up version of BBQ chicken.  I did not brine the meat here, as I usually do, but it was still juicy and tender.  As you can see from the picture after the jump, I browned my skin a little bit too much and should have tented this with foil a bit earlier.  Luckily, the flavors of the meat weren’t affected – the sugars in the chipotle-garlic glaze simply over-caramelized resulting in blackening.  Take my mistakes as a lesson learned and look at it frequently to figure out when to tent.

The cornmeal-zucchini “latkes” went really well with the BBQ chicken due to their southwestern flavors.  They went really well with the chipotle-garlic glaze as a dipping sauce and were excellent topped with a few bites of the roast chicken.  They would work equally well as an appetizer served simply with the plain Greek yogurt.

Caramelized Chipotle Roast Chicken with Cornmeal-Zucchini “Latkes”

Caramelized Chipotle-Garlic Roast Chicken:

Adapted from Pink Parsley

1 whole fryer chicken, giblets removed if included

3 tbs. olive oil

1 head garlic

1 small red onion, diced

1/2 cup ketchup

1 tbs. Jack Daniels stone ground dijon mustard

1 tbs. brown sugar, packed

3 chipotles in adobo sauce, minced, plus 1 tbs. adobo sauce (if you don’t like spice, deseed the chipotles)

2-3 tsp. Worcestershire sauce

1 tbs. apple cider vinegar

Large pinch cinnamon

Kosher salt and freshly cracked black pepper

Remove chicken from oven and place on a roasting rack on top of a baking sheet lined with tinfoil.  Season with kosher salt and freshly cracked black pepper.  Allow to sit overnight, uncovered, in refrigerator to allow moisture to evaporate from skin.

Preheat oven to 400º.

Cut top 1/4″ off of bulb of garlic.  Place on 12″ sheet of tinfoil and drizzle with olive oil.  Season with kosher salt and freshly cracked black pepper.  Roast 45 minutes to an hour until garlic cloves are deep golden brown and soft.  Carefully remove from foil and let cool 10-15 minutes until easily handled.  Remove garlic cloves by squeezing base of each clove and set aside.  You will only use 5-6 cloves for this recipe.²

Before beginning glaze, remove chicken from refrigerator and allow it to come to room temperature.

Heat olive oil over medium heat.  Add onions and cook until golden brown, about 15 minutes.

Heat oil in a 12-inch heavy skillet over medium heat until oil is shimmering. Add onions and cook, stirring occasionally, about 20-25 minutes or until caramelized, or golden brown.  Add roasted garlic (by pinching at base of cloves), ketchup, dijon, brown sugar, chipotles, adobo sauce, Worcestershire sauce, cider vinegar, and cinnamon.  Reduce heat to medium-low.  Stir occasionally, being sure to smash roasted garlic, and continue cooking until sauce is slightly thickened and flavors have melded, 15-20 minutes.  [Note: This can be done up to 24 hours in advance.  If done in advance, keep glaze refrigerated until applying initial coating to chicken.]

Increase oven temperature to 475º.

Using a pastry brush, coat chicken all over (including in the cavity) with the caramelized chipotle-garlic sauce, using half of the sauce or slightly less.  Place chicken in preheated oven on center rack.

Roast at 475º for 15 minutes or until skin is light golden brown and sauce has formed a glaze.  Remove from oven and brush with sauce.

Reduce heat to 350º.  Roast chicken roughly 20 minutes per pound (rounding up to nearest pound), or until meat thermometer inserted into the thickest part of the chicken’s thigh reads 185º.  Baste periodically with remaining chipotle-garlic sauce.  If chicken becomes overly brown, tent with a piece of tinfoil.

When fully cooked, remove chicken from oven and cover with tinfoil.  Rest 15-20 minutes, which will allow juices to redistribute and result in a tender, juicy bird.

Serve with cornmeal-zucchini “latkes,” remaining chipotle-garlic sauce, and plain Greek yogurt.

Cornmeal-Zucchini “Latkes”:

3 cups zucchini, grated

1 medium white potato, grated (about 1 cup)

1/2 small Vidalia onion, chopped

2 tbs. corn kernels (fresh, canned, or frozen)

1 tbs. black olives, finely chopped

2 eggs, lightly beaten

2-3 tbs. all-natural, whole wheat flour

2-3 tbs. cornmeal

Kosher salt and freshly cracked black pepper to taste

3 tbs. canola oil

Plain Greek yogurt, for serving

Mix zucchini, potato, onion, corn kernels, and black olives.  Squeeze out extra moisture using cheese cloth or paper towels.  Add eggs to vegetable/potato mixture.  Mix in flour, cornmeal, kosher salt and freshly cracked black pepper.  Mix together well with your hands.

Heat a tablespoon or two of  canola oil in a large sauté pan.  Form vegetable/potato, egg and flour mixture into patties roughly 2 inches across and 3 inches long.  Sauté roughly 5 minutes per side until golden brown, adding canola oil as necessary.  Drain on paper towels.  Serve warm with plain Greek yogurt and the chipotle-garlic glaze from above.

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