Herb Roasted Chicken with Shallots & Garlic

I just wrapped up a big work project that kept me out of the kitchen for a bit. With my deadline behind me, I needed some time to nest.

A roasted chicken always does the trick for a family dinner, but this time I wanted to change things up a little. I turned to my trusty 365 Ways to Cook Chicken cookbook for ideas.

This recipe is tweaked a bit, and I bet it would work with a turkey, too, if you need some Thanksgiving inspiration (hint, hint.)

Don't be put off by the large number of shallots called for in this recipe. They are quite mellow after roasting and they give the chicken such amazing flavor.

Mangia! Mangia!
Andrea

Herb Roasted Chicken with Shallots & Garlic

5-6 pound whole chicken
Kosher salt and pepper
Juice of 1 lemon
1/4 cup softened butter or 1-2 tablespoons of olive oil
10 sprigs of fresh thyme, plus more for decoration
6 sprigs of fresh rosemary, plus more for decoration
6 sprigs of fresh oregano, plus more for decoration
10-12 fresh sage leaves
16 shallots, peeled
6 garlic cloves, unpeeled
1/2 cup white wine, such as chardonnay

Preheat oven to 400 degrees.

Pat inside and outside of chicken dry with paper towels. Discard. Place chicken in a shallow roasting pan.

Rub half of the softened butter or half of the olive oil between skin and chicken breast, being careful not to pull the skin apart. Stuff some sprigs of the herbs (about 3 on each side of the bird) under the skin.

Season inside cavity with salt and pepper. Pour in lemon juice. Stuff with some of the herbs.

Rub remaining butter or oil on the outside of chicken, covering the entire bird. Season with salt and pepper.

Put pan in oven and roast chicken for 15 minutes.

Remove pan from oven and arrange peeled shallots and unpeeled garlic cloves around chicken. Top with remaining herbs. Pour wine over shallots.

Roast for another 45 minutes or until thigh juices run clear.

Remove chicken from oven and let rest for 5-10 minutes.

Carve chicken. Place on platter. Arrange shallots around meat. Gently press garlic out of skins and arrange on the serving platter with the chicken. Garnish with fresh herbs and serve.

Pressure Cooker Chicken Noodle Soup

Lately, I've been loving making chicken noodle soup. And it is super easy now that I also am in love with my pressure cooker. Here's what I do: make my roasted chicken and then throw all the little leftover pieces of meat into the pressure cooker. In a matter of minutes, I have the next day's lunch or dinner in hand.

XOXO,
Amy

PS: Sometimes when I am feeling extra thrifty, I make this soup with homemade broth.

Pressure Cooker Chicken Noodle Soup

Cut up cooked chicken, about 1-2 cups

3 large carrots, peeled and diced ½” inch thick
3 celery stalks, chopped
1 medium onion, chopped
1 cup uncooked noodles

32 oz. chicken broth
1 teaspoon thyme
Salt and pepper to taste

Add the cooked chicken, veggies, thyme, noodles and broth to the pressure cooker. Cover and cook on high pressure for six minutes.

Note about the chicken: Again, you can use all white or all dark meat or any combo. You can usually find enough meat from the “scraps” of a homemade roasted chicken or a store-bought rotisserie bird.

When time is up on the pressure cooker, do a quick release and remove the lid when it is safe to do so. Add salt and pepper to taste. Serve and enjoy!

Cajun Turkey Jambalaya

Tired of leftovers? Here's a great way to disguise last night's turkey or chicken in an entirely new dish. This quickly-prepped dinner is a delicious way to use what's left from a big holiday bird or the weekend's whole roasted chicken. In fact, I ordered an extra large smoked turkey from my butcher this Easter — just so I could stir this up later on.

Why do I love this recipe so much? It's a one-pot meal. It's easily varied. It has bacon in it! And it works equally well with freshly cooked, leftover or smoked turkey or chicken.

But I have to be honest with you. The real reason this is one of my go-to suppers is that the turkey and rice dish is a real crowd pleaser at my house. The jambalaya delivers enough kick to satisfy my husband and oldest son Max, who prefer spicy foods. Yet the heat is mild enough for me and Sam to enjoy, too.

A California Chopped Salad or green salad topped with Apple-Herb Vinaigrette would be a perfect way to round out this meal.

Mangia! Mangia!
Andrea

Cajun Turkey Jambalaya
Adapted from About.com Southern Food

4 ounces bacon, chopped
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green bell pepper (red, yellow or orange bell peppers work here, too)
3 garlic cloves, minced
3 cups leftover or cooked fresh turkey or chicken (white or dark meat or both), cut in cubes
4 cups chicken stock or broth
1 cup chopped cilantro (or parsley or both), divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
2 bay leaves
1 1/2 cups raw rice
1/2 cup sliced green onions

Preheat oven to 350 degrees.

Using a Dutch oven or large ovenproof pot with lid, cook bacon over medium heat until crisp. Remove bacon and set aside.

Add the onion, celery, bell pepper, garlic and turkey to the bacon drippings and saute for 20 minutes, stirring often.

Add the chicken stock or broth, 1/2 cup of the cilantro, salt, black pepper, marjoram, cayenne and bay leaves. Stir together and bring to a boil.

Add the rice and stir to combine. Cover and place pot in center of oven. Bake until liquid is absorbed and rice is tender, about 45 minutes.

Spoon servings onto plates or into bowls. Top with green onions, bacon and remaining cilantro.

Chicken Stock & Chicken Tortellini Soup

I'm all for the convenience of packaged chicken broth, but I do enjoy the sense of accomplishment that comes with cooking from scratch – especially when the process naturally follows a meal I'm already making.

The next time you roast a chicken leave a little meat on the frame and make yourself some chicken stock. It's almost as easy as boiling water – seriously!

You can flavor the broth with whatever herbs and vegetables you have on hand. Experiment until you find a combination you like best. When you're done, you'll have enough chicken stock to make a fragrant Chicken & Tortellini soup (recipe below), plus more to pop into the freezer for later – about 10 cups in all.

P.S. What's the difference between broth and stock, you ask? Traditionally, stock is made from bones. The collagen in the bones breaks down into a gelatin that adds body and a thicker texture to the liquid. Broth is made from meat and seasonings. Since I use both meat and bones to make this soup base, I'm using the terms broth and stock interchangeably.

Mangia! Mangia!
Andrea

Chicken Stock

1 frame from a 4 to 5 pound chicken
1 large white onion, peeled and cut in quarters
1 shallots, peeled and cut in half
3 peeled carrots
3 celery stalks
2 o 3 crushed or minced garlic cloves
1 lemon, halved
Fresh herbs sprigs, tied into a bouquet with kitchen twine: thyme, rosemary, oregano, parsley or whatever you have on hand
Salt and pepper to taste

Place chicken frame in a 6-quart pot. Add vegetables, herbs and salt and pepper. Fill pot with water to cover chicken frame. Cover pot with lid. Bring to a boil and maintain a rolling boil for about 30 minutes. Lower heat to simmer and cook for 4 hours or longer, keeping pot partially covered.

Let broth cool. Skim any fat from top. Remove chicken frame, vegetables and herbs from pot and discard. Place a colander on top of a large pot or bowl and pour stock through strainer. (You could also use cheesecloth in this step.)

You can use your broth right away or place broth into a covered pot or container and refrigerate overnight. The next day, skim off any fat on the surface. Now you have a delicious base for soup.

Chicken & Tortellini Soup

9 ounces cheese tortellini
4 cups chicken stock
2 cups cooked chicken, shredded or cubed
Salt and pepper to taste
Optional: 4 ounces spinach, Swiss chard or baby kale
Grated or shaved parmesan cheese for garnish

Cook tortellini according to package directions. While tortellini cooks, heat broth on stove top in medium to large pot. Add tortellini and chicken to hot stock and heat through. If using greens, stir them into soup just until wilted.

Ladle servings into bowls and top with parmesan.

Amy's Roasted Chicken

About seven years ago, I taught myself to roast a chicken. I've been roasting birds ever since. I consider it my signature dish. It's one way I know my French heritage is legit.

If someone asked me my favorite meal, it would be this: roasted chicken, green salad, roasted or scalloped potatoes, baguette, red wine.

The roasted chicken is super yummy and super easy. And sometimes I make it for Easter dinner.

XOXO,
Amy

Amy's Roasted Chicken

Whole chicken
2 tablespoons butter, melted
1 1/2 teaspoons kosher salt
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder

Preheat oven to 425. Remove bird from refrigerator and let sit for 15 minutes. Meanwhile, melt the butter in the microwave and mix together the dry ingredients. Brush the melted butter all over the bird. Press the salt and herb mixture into the bird, covering the entire bird. Place in a roasting pan breast side up. Cook for 15 minutes at 425. Reduce temp to 375 and cook for 50-60 minutes.

Carve. Or, in my case, have hubby carve. (He does a much better job.) Enjoy. Save carcass to make chicken stock and chicken soup.