Roast Chicken and Pan Gravy

Everyone always asks, “how do you roast a thanksgiving turkey” well turkey or chicken will be the same just different length based on how big. Not only does this recipe share the not so hidden secrets of roasting a chicken it also includes my all time FAVORITE gravy recipe. At the end of all that you can find recipes to complete your mock thanksgiving dinner anytime of the year. Enjoy!

Roast Chicken & Pan Gravy

Chicken                                                2

Salt and pepper                                    TT

Mirepoix (onions, celery, carrots)         20 oz.

Onions, small dice                                 4 oz.

Celery, small dice                                 3 oz.

Whole butter                                        4 oz.

Dried bread cubes                                1 baget

Eggs, beaten                                         1

Fresh parsley, chopped                        1 ½ tsp.

Chicken stock                                      2 ¼ qt.

Chestnuts, cooked, peeled &

            chopped coarsely                     4 oz.

All-purpose flour                                  3 oz.

 -Remove the giblets from the turkey/chicken’s cavity and set aside. Season the turkey inside & out with salt and pepper. Truss/tie the turkey/chicken. 

-Place the turkey/chicken in roasting pan on top of the mirepoix. Roast at 400 F for 30 minutes. Reduce temp to 325 and cook until 158-160 F. Baste the turkey/chicken often during cooking. If the turkey/chicken begins to over brown cover it loosely with foil. 

-To make the dressing, sauté the onions & celery in the butter until tender. 

-In a large bowl, toss together the bread cubes, salt, pepper, eggs, parsley, sautéed onions & celery, 2 oz. stock and the chestnuts. 

-Place dressing in a buttered hotel pan and cover with foil or buttered parchment paper. Bake at 350 F until done, approx. 45 min. 

-As the turkey/chicken roasts, simmer the giblets in 1 qt. stock until tender, approx. 1 ½ hours. 

-When done, remove bird from roasting pan and set it aside. Degrease the roasting pan, reserving 3 fl. oz. of the fat to make a roux. 

-Place the roasting pan on the stove and brown the mirepoix.  

-Deglaze the pan w/small amt of stock. Transfer the mirepoix & stock to a saucepot and add the remaining stock and the broth from the giblets. Bring to a simmer and degrease. 

-Make a blond roux w/reserved fat and flour. Add the roux to the liquid, whisking well to prevent lumps. Simmer 15 min. Strain gravy through a china cap w/cheesecloth. 

-Remove the meat from the neck. Trim the gizzard. Finely chop the neck meat, heart and gizzard and add to the gravy. Adjust the seasonings. 

-Carve the turkey and serve with a portion of chestnut dressing and giblet gravy.

 

 

Cranberry-Orange Relish

Granulated sugar                                   10.66 oz.

Orange juice                                         2.66 fl. oz.

Water                                                   5.33 fl. oz.

Fresh or frozen cranberries                   1 lb. (16 oz.)

Cinnamon stick                                     1

Orange liquer                                        1 ½ fl. oz.

Orange zest, finely grated                      4 tsp.

Orange segments                                  14

-Combine the sugar, orange juice & water in a non-reactive saucepan; bring to a boil.

-Add the cranberries & cinnamon stick and simmer uncovered until the berries begin to burst, approx. 15 min. Skim off any foam that rises to the surface.

-Add the orange liquer and zest & simmer for another 5 min.

-Remove from the heat and remove the cinnamon stick. Add the orange segments. Cool and fridge.

Green Beans in Pecan Butter

Green beans                                         1 lb.

Whole butter                                        2 oz.

Pecans, chopped                                  4 oz.

Salt and pepper                                    TT

-Trim and slice  the beans evenly to promote even cooking.

-Parcook beans.

-Drain and hold for service.

-Once ready for service… heat the butter in a sauté pan until noisette. Add the pecans and toss to brown them.

-Add the beans and toss to reheat and blend flavors. Adjust seasonings and serve.