We hope to see you this Sunday.
We'll be set up in the Rhinebeck Town Hall
at 80 East Market St from 10am-2pm
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| Heart Shaped Herbal Soaps from Perry Hill Farm |
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| Apple Cider Donuts |
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| Amazing Real Live Food Co Cheese |
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| Beautiful Boards & Platters from Living Edge Designs |
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| Migliorelli Farms' Tomato Juice |
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| Spacey Tracy's Pickles |
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| Healthway Farms has over 30 varieties of Potatoes |
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| Baby Red Spinach from Little Seed Gardens |
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| Plenty o' Parsnips! |
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| We'll have some new recipe cards this week. |
ROAST
CHICKEN with hard cider gravy
and a side of root vegetables with Kale
INGREDIENTS:
·
2
Medium Onions* – quartered or cut into 1/8’s if large
·
2
Cups peeled and roughly chopped Winter Squash*
·
1/2
Bulb of Fennel* – roughly chopped
·
1
Bunch Fresh Thyme* Leaves
·
Salt
& Pepper
·
3
Tbsp Butter* - melted
·
3-5
lb Whole Chicken*
·
3
Cloves Garlic* - peeled
·
1
½ cup Hard Cider*
·
2
Tbsp Flour*
·
½
- 1 Cup Chicken Broth*
·
1
Tbsp Olive Oil*
·
2
Bunches of Kale*, stems removed and roughly chopped or 2 packages of Frozen
Kale
DIRECTIONS:
Preheat the oven to 400
degrees. If you have a convection feature on your oven, use that. In the bottom
of a roasting pan add half of the quartered onions, the winter squash, and
fennel along with a several branches of thyme.
Rinse the chicken inside
and out and pat dry. Sprinkle salt and pepper in the cavity of the chicken.
Fill the cavity with the garlic cloves, the remaining half of the quartered
onions and several branches of thyme. Place a rack over the vegetables and rest
the chicken on the rack. Brush the chicken with the melted butter and sprinkle
liberally with salt and pepper. Roast at 400 degrees for 20 minutes.
After 20 minutes reduce
the temperature of the oven to 350 degrees. Brush the remaining butter on the
chicken and add 1/2 cup of hard cider to the pan, return to the oven for
another 20 minutes.
Then baste the chicken
with the pan juices, add another ½ cup of hard cider to the pan and return to
the oven for another 20 minutes. Begin checking the temperature by placing a
meat thermometer between the breast and leg. When it reads 165 degrees F,
remove the chicken from the oven. Tip the chicken to allow any juices in the
cavity to flow into the roasting pan. Move the chicken along with the rack and
set it over a plate to rest for 10 minutes. Pour any juices that accumulate on
the plate into the gravy.
Meanwhile pour the pan
juices into a gravy separator straining out the vegetables. Set the vegetables
aside. Place a saucepan over medium heat and add 2 Tbsp of the separated fat, add
the flour and whisk into a roux. Continue to whisk constantly for a few minutes
until the roux becomes golden brown. Then begin to whisk in the pan juices,
then slowly whisk in ½ cup of chicken broth. Allow to simmer for 5-10 minutes.
Adjust the consistency by adding more or less chicken broth depending if you
like your gravy thicker or thinner. Keep warm.
Add 1-2 Tbsp of the
remaining separated fat to a large sauté pan. Add the chopped kale and sauté
for 2-3 minutes until wilted. Add the remaining ½ cup hard cider and allow to
cook until the kale is tender. Stir in the chopped, roasted vegetables to warm
them up. Season with salt and pepper.
Move the chicken to a
carving board. Carve each breast completely off the bird and slice every ½ inch
against the grain so that each slice has a portion of crispy skin. Remove the
thighs and drumsticks. Serve with the Cider Gravy and the Kale with Roasted Vegetables
on the side.
Serves 4
* These ingredients are
available at the Rhinebeck Farmers’ Market
More info: rhinebeckfarmersmarket.com
