Simplicity, we strive for it, and what is simpler than a humbly roasted chicken. A well roasted chicken is an art worth mastering. This winter I have roasted a chicken weekly after finding the perfect simple recipe from “Buvette” by Jody Williams. Every chicken I have roasted is so delicious, I have repeated making roasted chicken week after week. The chicken is the constant, but what I pair with it varies with my visits to the farmers market. Then there are the leftovers which also vary depending on my cravings, Mexican tacos, French crepes or lately, LOTS of soup (winter you can go NOW).
Today the menu is Super Simple Roasted Chicken, Cheese Souffle and a Seasonal Winter Citrus Salad. Tomorrow “Clean Slate” inspired Chicken, Kale and Sweet Potato soup. (I transformed my roasted chicken carcass into my soup broth.)
Super Simple Roasted Chicken
adapted from “Buvette” by Jody Williams
1 tablespoon fennel seeds or fennel pollen*
1 tablespoon kosher coarse salt
1 tablespoon Herbes de Provence
1 3-4 lb chicken ( Bell & Evans Organic Air Chilled Chicken is my choice)
1-2 tablespoons extra virgin olive oil
1. Preheat the oven to 425 F
2. In a mortar and pestle grind together the fennel seed, salt and Herbes de Provence.
3. In heavy roasting pan just large enough to hold the chicken, place the chicken in the pan and drizzle lightly with the olive oil.
4. Season the chicken all over with the fennel mixture.
5. Roast the chicken in the preheated oven for 1 hour and 15 minutes. (Thigh temperature should measure 165 F when done.) Let the chicken rest for 10 minutes before carving.
Recipe can be doubled for extra leftovers!
My Seasonal Winter Citrus Salad inspired from The Cooks Atelier (see below)
My favorite cookbooks NOW
“Buvette” ~ Jody Williams Buvette
Turning the pages of this cookbook immediately brings a smile to my face, a sense of calmness and comfort. It is an old world feel with simple real food. Not only do I want to visit the restaurant in New York City or Paris for the food, but also the atmosphere. Check out the website http://www.buvette.com and you too will understand what I mean, buy the cookbook now to taste the amazing food, every recipe I’ve tried has delighted me and my family!
“Clean Slate” ~ Editors of Martha Stewart Clean Slate
The start of every new year re energizes my focus to eat healthy and more mindfully. Since the first of the year I’ve been cooking my way through “Clean Slate” and feeling healthier and longing for the next satisfying recipe. Another full proof cookbook by the Martha Stewart team.
Two blogs I stumbled across this week The Cooks Atelier and Well Plated by Erin. The Cooks Atelier got me dreaming of what I want “my world” to look like and and Well Plated by Erin hit a nostalgic button for my home state of Wisconsin and got me thinking of supper clubs and Brandy Old Fashioned. (Yes, I did make an Old Fashioned that night!)