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Chicken for the whole family

CHEF MICK ROSACCI

What this country needs is a chicken in every oven! The old American tradition of “The Sunday Roast Chicken” brings families together for a festive meal every week, and a couple happy meals is all it takes to develop the habit.Start a weekly dining tradition in your home – it is amazing what a nice roast chicken and a few mashed potatoes can do for a family! Buon Appetito.Cuban Roast Chicken with Rum and Ginger1 whole chicken, about 4 pounds1/2 teaspoon ground cloves1/2 teaspoon ground cinnamon1/4 teaspoon cayenne pepper1/2 teaspoon ground ginger1 1/2 teaspoon salt1 teaspoon freshly ground black pepper2 teaspoons vegetable oil3 onions, thinly sliced6 cloves garlic, chopped1/4 cup honey1/4 cup brown sugar1/4 cup dark rum3 tablespoons cider vinegar1/2 cup chicken broth

– Preheat oven to 350 F. Rinse the chicken with cold water; pat dry. – In small bowl, stir together cloves, cinnamon, cayenne, ginger, salt and pepper. Rub spice mixture all over outside and inside of chicken. Tie legs of chicken together with butcher’s twine. Set aside. – In a large, ovenproof skillet, warm oil over medium-low heat. Stir in onions and garlic; cook until onions are very soft, about 8-10 minutes. Set chicken on top of onions. – In small bowl, stir together honey, brown sugar, rum and vinegar to make glaze. Drizzle half the glaze over chicken. Pour chicken broth over onions. Roast chicken for 30 minutes in oven. Drizzle remaining glaze over chicken and roast for 30 more minutes. Baste chicken with pan juices and bake 30 minutes more, until done. Let rest for 10 minutes before carving. – To serve, spoon onions into dish. Carve chicken and serve each portion with some of the onions on the side.

Roast Chicken and Gravy1 large frying chickenRoot veggies (carrots, onion, potatoes, turnips, etc.)1 tablespoon olive oilSeasoned salt or sea salt and pepper to taste1/2 cup chicken stock1/4 to 1/3 cup milk, half & half or cream1 tablespoon flour – Preheat oven to 350 degrees. Peel and chunk veggies, then toss in a bowl with olive oil and a light sprinkle of salt and pepper. Arrange veggies on roasting pan to support chicken.- Rub chicken with olive oil and season inside and out. Set chicken on top of veggies, and place pan in oven (breast-down makes for moister white meat – breast-up looks better at the table). Set timer for 1 hour. – Your chicken is done when a reliable meat thermometer reads 180 degrees in the thigh. Drain chicken and veggies into roasting pan and arrange on a serving platter, covering with foil to keep warm.- Separate excess fats from drippings and place roasting pan on stovetop.

– Turn heat to high, add a splash of wine and stir to deglaze pan. Add 1/2 to 3/4 cup chicken stock (more if you had very little drippings), bring to a boil and simmer to reduce to a rich tasting stock. Whisk flour into cold milk/cream and temper or slowly whisk into boiling liquid, stirring and simmering until thickened.- Cut chicken with kitchen shears and serve with veggies, gravy, rice or potatoes and a fresh crusty loaf. Roast Capon with Vegetables1 whole roasting hen, capon or fryer1 pound bag carrots3 to 4 celery ribs1 large onionTurnips, parsnips, hard squash (optional)Olive oil, minced garlic, salt, pepper and herb medley Smashed Potatoes2 to 3 pounds potatoes of your choiceApprox. 3/4 cup milk, half & half or cream1/4 to 1 stick of butterSalt and pepper to taste

– Capon: Wash and peel veggies. Cut into large chunks. Toss veggies in a bowl with olive oil, garlic, herbs and a light sprinkle of salt and pepper. Lay in bottom of roaster pan, adding a good splash of wine or stock.- Season bird lightly inside and out with your favorite seasoned salt. Place breast down on top of veggies in roasting pan, using veggies to support and cradle bird.- Place in 325 to 350 degree oven and roast about 90 minutes, stir veggies and turn chicken breast side up, then continue to roast to 180 degrees internal (roughly 60 more minutes). Rest bird 10 minutes before slicing.- Potatoes: Place skin-on potatoes in a pot of boiling salted water and cook until done – test by piercing deeply with a fork, if the potato falls off, it is done. – Combine half & half and butter and heat in microwave (or simmer with garlic cloves). Mash potatoes by hand, adding enough half & half to make them nice and creamy. Season to taste with salt and pepper.- Serve potatoes with chicken and roasted vegetables on the side. Drizzle everything with pan drippings.Chef Michaelangelo (Mick) Rosacci and family own and operate Tony’s Meats & Specialty Foods, Tony Rosacci’s Fine Catering, and Tony’s Wines. For more recipes, visit http://www.TonysMarket.com.


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