Monday, October 14 2013, 06:20 PM MDT
Green Bean Casserole with Classic Roasted Chicken
As Aired on October 14, 2013
Recipe Courtesy Executive Chef Johnny McAdams, Harmons City Creek
Classic Roasted Chicken
1 Whole chicken
5 Carrots (peeled, large dice)
7 Celery stocks (large dice)
1 Onion (peeled, large dice)
5 Apples (peeled, large dice) * I like using Honey Crisp apples.
1 Parsnip (peeled, large dice)
Fresh Italian parsley
3 garlic cloves (peeled, crushed)
32oz. Apple juice
1 stick butter softened
¼ C. olive oil
¼ C. all-purpose flour
Salt and Pepper to taste
Pre-heat the oven to 425 and make sure the rack is placed on the bottom. Prepare the chicken by cutting the skin at the bottom of the drumstick. As the chicken cooks the skin will shrink exposing the bone during roasting. Fold the wings and tuck them under the back of the chicken. Stuff the chicken with some of the cut vegetables then spread half the stick of soft butter all over the chicken. Use a few pinches of the salt and pepper all over the chicken then set aside.
In a large roasting pan melt the other half stick of butter over medium high heat. Add crushed garlic then the remaining carrots, celery, onion, apples and parsnip. Cook until the onion is translucent and all the vegetables have released juice into the pan. Place the chicken into the roasting pan. Add the apple juice and place the chicken into the oven and roast for 15 minutes.
Turn the heat down to 375. Place the fresh herbs on the breast of the chicken. Add 16oz. of water then cover with a lid and continue cooking for 45 minutes to 1 hour or until the chicken has reached an internal temperature of 160. Leave the lid on and allow the pan to rest for 8 to 10 minutes. This will allow the chicken to continue to cook to an internal temperature of 165.
In a medium pot over medium high heat add ¼ C. olive oil and ¼ C. all-purpose flour. Mix until combined and smooth and cook to a light gold color. Remove the chicken from the roasting pan and place onto a serving platter. Strain the juice into the medium pot. Start with about half of the liquid in
the roasting pan. Allow the sauce to come to a boil then reduce to a simmer, if the sauce is to thick add some more of the juice from the roasting pan. Add salt and pepper to taste.
Carve the chicken and serve with some of your favorite sides, such as Green Bean Casserole (recipe below)
Green Bean Casserole
2 cans cut green beans (may substitute with fresh or frozen green beans)
2 Tbs. butter
2 Tbs. flour
1 cup heavy cream
1 cup sour cream
1 cup chopped onions
½ c shredded Parmesan cheese
½ tsp. salt and pepper
Preheat oven to 325. In a medium size skillet melt butter and tenderize the onions until translucent. Add flour, salt, and pepper and mix well. Add the heavy cream and stir until sauce thickens. Add sour cream and green beans. Put in a 1 to 2 quart baking dish. Bake in oven for 45 minutes. For the last 15 minutes sprinkle the Parmesan over the beans and finish cooking. Serve with your favorite main course.
(Copyright 2013 Sinclair Broadcasting Group)