Roast Chicken with New Potatoes
Recipe adapted from How to Cook Everything by Mark Bittman
Ingredients
6 tbsp extra virgin olive oil
1 tbsp chopped fresh thyme, rosemary, marjoram, oregano, or sage leaves or a combination, plus more for garnish
Salt and freshly ground black pepper
1 whole chicken, 3 to 4 lbs., trimmed of excess fat
1 ½ to 2 lbs. red or white waxy potatoes, the smaller the better, or larger potatoes cut into ½-1-inch chunks
Method
- Heat the oven to 450℉. Mix together the olive oil, herb(s), and some salt and pepper. Put the chicken, breast side up, in a roasting pan (on a rack if you prefer). Toss half of the herb mixture with the potatoes and scatter them in the pan, then put the pan in the oven. After the chicken has roasted for about 20 minutes, spoon some of the herb mixture over it and the potatoes. Shake the pan so the potatoes turn and cook evenly.
- Shake the pan and baste the chicken again after another 10 minutes; at this point the breast should be beginning to brown (if it isn’t, roast for a few more minutes). Turn the heat down to 325℉, baste again with the remaining herb mixture, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155-165℉. Total roasting time will be 50 to 70 minutes.
- Remove the chicken and taste a potato; if it isn’t quite done, raise the heat to 425℉ and roast while you rest and carve the chicken; it won’t be long. Serve the chicken, garnished with herbs, with the potatoes scattered around it, hot or warm.
Glazed Carrots Sous Vide with Orange and Ginger
Glazed Carrots Sous Vide with Orange and Ginger
Recipe adapted from How to Cook Everything by Mark Bittman
Ingredients
1 lb. large carrots, peeled and cut into coins or sticks (or whole baby carrots if available)
2 tbsp butter
1/3 cup orange juice
1 tbsp ginger, minced or grated
1 tsp lemon juice
Salt and freshly ground black pepper to taste
Chopped fresh parsley, dill, mint, or basil
Method
- Pre-heat the Signature Kitchen Suite sous vide bath to 183℉.
- Prep the carrots and cook: peel and cut the carrots. Seal the carrots with the butter, ginger, orange juice, salt and pepper in the sous vide pouch. Once the bath has reached 183℉, lower the pouch of carrots into the bath. Cook for approximately 40-50 minutes until the carrots are just tender.
- Finish and serve: carefully open the bag and pour carrots and all contents of the pouch into a sauté pan over medium-high heat and quickly reduce any remaining liquid to a glaze, finish with the lemon juice and the chopped herbs if desired.tter). Add the salt and gently work the butter into the flour without warming it up.
- Slowly add the cold water and mix gently until a rough dough is formed. Knead into a ball and flatten into a disk approx. 1 inch thick.
- Allow to rest refrigerated for at least 2 hours prior to making the pie. Dough can be kept refrigerated for up to 3 days and stored frozen for up to one month.
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