Oven-Roasted Chicken with Carrots and Cremini Mushrooms


Roast Chicken with Carrots and Cremini Mushrooms | Culinary Compost Recipes

Tie the drumsticks together with some butcher twine so the chicken retains moisture. You can also fold the wings under the bird so they don’t dry out. Roast breast side up on an elevated wire rack, uncovered.

This is a savory recipe that takes little time to prepare — the result may very well be the most super-juicy and aromatic chicken you’ve ever enjoyed.  My wife is not fond of rosemary, so I had to cut back on the amount of fresh aromatics used to stuff the bird.  Ensure you have an accurate poultry thermometer. I use an instant-read Weber® digital probe. It’s quick and easy.  For consistent results, I always check the internal temp of the breast because it has more mass than the thighs and will take longer to cook.  Allow the bird to rest before serving so it stays juicy.  Enjoy—

 

Ingredients:

1 whole fryer chicken (about 5.5 to 6 pounds)
5 tbs. Trader Joe’s lemon-infused XV olive oil
Mike’s Backwoods Holler spice rub

1/2 lemon, sliced
2 tbs. salted butter
4 large cloves garlic, peeled and finely-chopped
1/2 small onion, roughly chopped
1 small bunch of fresh poultry spice (includes stems of sage, rosemary, thyme)

3 large carrots, peeled, quartered and cut into 1/2″ planks
6 medium Cremini mushrooms, washed, stemmed and halved
1 cup chicken stock

butcher twine for tying the drumsticks

 

Directions:

About 3.5 hours before serving, rinse the chicken and inner cavity in cold water. Discard the giblets from the cavity. Pat dry and place on a serving plate.
Brush down the entire chicken with 5 tbs. olive oil. Next, generously sprinkle the spice rub over the bird, ensuring all surfaces are evenly covered, including the inner fold of the wings and drumsticks. Leave on counter for one hour so the bird has a chance to warm up.  I don’t need to remind you to religiously clean all prep surfaces with disinfectant to avoid spreading salmonella bacteria. WASH YOUR HANDS with hot soapy water.

Preheat oven to 425° F.  About 2.5 hours before serving, stuff the cavity of the bird with the lemon slices, chopped onion, garlic, butter and poultry spice. The poultry spice is quite aromatic so watch how much you use. Carefully tie the drumsticks together using butcher twine. Place the bird in a medium roaster pan with a wire rack on the bottom. Layer the carrots and mushrooms around the bird and add 1 cup chicken stock to the pan.

Bake uncovered at 425° for 15 minutes. Then reduce the heat to 375° and bake for an additional 110 minutes, or until the internal temperature of the thickest part of the breast reads 165° F.

Remove and set aside covered for ten minutes before serving, which will allow the juices to reincorporate.

Serves 4.

 

Notes:
General cooking time for roast chicken is 20 minutes per pound. Shown is a 5.5 pound bird. Therefore, total cook time for a bird of this weight is 110 minutes. You will need to ADD 15 minutes, on average, if the bird is stuffed. The initial increased temp of 425° makes little difference in the end time result.  My calculation was pretty accurate: 125 total minutes / 60 = 2.08 hours + a 10 minute rest before serving. Your results will vary so experiment and have fun.

Adding the carrots and Cremini mushrooms is optional. There are two drawbacks if going this route.
1. The vegetables will be saturated in the chicken fat drippings. To retain the flavor and eliminate the fat, strain the vegetables from the pan and allow to blot dry on a paper towel. Then keep warm in a covered serving dish.
2. The mushrooms will tend to shrink a lot, so either half them or leave them whole.

One disadvantage of tying the legs together is that you can’t do the twist test to check for doneness. Go by the internal temperature of the breast — as a cross-check, pierce the inner thigh with a paring knife. The juices will run clear when the bird is done.

 

Save the leftover chicken for homemade soup. Click here for my recipe.
Save the drippings (skim off the fat) and use for stock or gravy.

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Creamy Mushroom Risotto


Creamy Mushroom Risotto | Culinary Compost Recipes

Carefully cook the Arborio rice until al dente, so it retains a firm, creamy texture.

This is a comforting, hearty Italian recipe loosely based on several by Mario Batali and Ina Garten. You’ll note that in my version, the process and ingredients are simplified. This recipe makes a wonderful side dish. It can also be served as a main course meal with a nice, crusty Italian bread and butter or XV olive oil for dipping.

You don’t need to constantly stir the risotto in order for it to turn out correctly. Enjoy!

Ingredients:

3 tbs. XV olive oil
2 large cloves minced garlic
1 small white onion, diced
1 strip bacon, diced
1/2 pound sliced and stemmed Cremini mushrooms
1.5 cups Arborio rice
1/2 cup dry white wine
48 oz. chicken stock
1/2 stick salted butter
2 tbs. minced flat-leaf Italian parsley, OR  4-6 stalks minced fresh summer chives
2 leaves fresh Italian basil, minced (optional)
Kosher salt to taste, about 1 tsp.
1/2 tsp. fresh-ground black pepper
1/2 cup fresh-grated hard Parmesan cheese (plus a bit extra for serving)

 

Directions:

In a heavy saucepan, heat the chicken stock until simmering. In a large, heavy, 5-qt. cast-iron Dutch oven, heat the olive oil over medium heat, and add the diced bacon. Saute for two minutes until the fat starts to render out. Add 2 tbs. of the butter, the onion, garlic and mushrooms and continue to saute, until the onion is translucent, about five to seven minutes. Do not carmelize the onion or scorch the garlic.

Add the rice to the pan and stir to coat. Continue to stir for two minutes until the rice is very lightly toasted. Reduce heat on the Dutch oven to medium-low. Add the white wine, salt and pepper and continue to cook until reduced. Next add six ounces of the heated chicken stock to the rice and stir occasionally until most of the liquid has evaporated. Continue to add stock in six-ounce increments, stirring occasionally, and cook for at least 25 minutes. At this point the rice should be cooked al dente and appear creamy.

Remove the Dutch oven from the heat and add the remaining butter, parsley or chives, the basil and the 1/2 cup of grated Parmesan cheese. Mix well to incorporate. Serve immediately in large bowls with more grated Parmesan cheese on top, as a garnish.

Serves 6

Creamy Mushroom Risotto | Culinary Compost Recipes

Adding the Arborio rice to the mushrooms, onion, garlic and bacon.

Sauteing the mushrooms, garlic and onion and bacon.

Sauteing the mushrooms, garlic and onion and bacon.

Grilled Italian Sausage with Marinara Sauce over Penne Pasta


Grilled Italian sausage with marinara sauce over penne pasta

Who’s up for making a made-from-scratch marinara sauce with fresh summer garden herbs?  Sounds like a lot of work?  It’s easier than you think.
This is a classic spicy red sauce prepared in the old world Italian tradition. We’ll serve it with grilled Italian sausage and Cremini mushrooms over a bed of penne pasta.

The sausage takes center stage — made locally in Johnsonville, a town in Eastern Wisconsin (their brats are legendary!)  Many large retail grocers will carry it.

My family loves this recipe. I’m trusting yours will too.

For another version of homemade marinara using garden tomatoes, click here.


Ingredients:

1 package Johnsonville® mild Italian sausage (5 links)
2 28-oz. cans Red Gold® tomatoes (one crushed and one diced)
4 large cloves fresh garlic; peeled and minced
6 large Cremini mushrooms; washed, stemmed and sliced
1 small onion; peeled and sliced lengthwise into 1/4″ strips
1/2 cup fresh Italian oregano leaves; minced
1/2 cup fresh basil leaves; minced
1 green bell pepper; cored and sliced
1 red bell pepper; cored and sliced
1 tsp. sugar
1 tsp. beef boullion granules
Sea salt, to taste
Hot red pepper flakes, to taste
1 pound penne pasta, cooked al dente according to package directions (about 11-12 minutes)
XV olive oil
Grated fresh hard Parmesan cheese

 

Directions:

Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down.
Turn every 5 minutes until firm and evenly browned. Remove and set aside.

In a 3-quart heavy enameled cast-iron sauce pot, heat 1/4 cup XV olive oil until shimmering, then add the minced garlic. Stir constantly so the garlic doesn’t burn. Cook for three minutes. Add the sliced mushrooms and cook for an additional three minutes, then add the sliced onion and a pinch of sea salt. Cook until the onions are tender and translucent. Add the two cans of tomatoes, the oregano and basil and stir. Add the sugar, red pepper flakes and beef boullion. Simmer on low, partially covered, stirring occasionally for at least two hours. You cannot rush a good marinara sauce! After the first hour, add the sliced red and green bell pepper. Cut the Italian sausage at a bias in 1/2″ chunks and add to the pot. The sauce can be left to simmer for at least six hours with great results. Just make sure to keep the heat at an absolute minimum.

Boil 3 quarts of water in a separate stock pot. Add 1 tsp. of sea salt. Cook the penne pasta until just al dente. Drain well and serve with the sauce, topped with shredded hard Parmesan cheese.

Serves six comfortably
Total cooking/prep time: 4-6 hours

fresh garden basil blossoms

Fresh basil with flowering blossoms