Free Range Chicken Wellington Stack With Crisp Potatoes Recipes

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VERMONT MAPLE-GLAZED FREE RANGE CHICKEN WITH ROASTED VEGETABLES, POTATO PANCAKES AND APPLESAUCE



Vermont Maple-Glazed Free Range Chicken with Roasted Vegetables, Potato Pancakes and Applesauce image

Provided by Food Network

Time 3h25m

Number Of Ingredients 19

1 whole roasting chicken, (freerange birds are always tastier)
2 large carrots --peeled and cut into 1- inch pieces
2 ribs of celery--cut into linch pieces
1 large onion, or 2 small ones-- peeled and cut into eighths
1 can of chicken broth
1/2 cup of real Vermont maple syrup
1 tablespoon chopped thyme-- dry is good, fresh is better
salt and pepper
1 pound russet potatoes, peeled and soaked in salted water
1 egg
1 small red onion, fine dice
3/4 cup flour
Salt
White pepper
1 tablespoon olive oil
Canola oil for sauteing
6 Cortland apples, peeled, cored and diced
3 tablespoons of granulated sugar
1/4 cup water

Steps:

  • Preheat oven to 325 degrees F
  • Once you've prepared all of your vegetables, toss them together with the thyme and some salt and pepper. Put the veggies into a 2-inch deep roasting pan.
  • Wash the bird inside and out and dry with a towel. Sprinkle it all over with salt and pepper. Rub a couple of teaspoons of olive oil all over the skin. Place it on top of the vegetables. Put it into the oven.
  • Pour the stock and syrup into a small saucepan. Bring to a boil and reduce it by half: Use this mixture to baste the chicken generously and frequently.
  • While the chicken is cooking, make the pancakes and the applesauce.
  • Grate the potatoes in the food processor. Put them in a bowl and add the egg and onion. Mix slightly. Add the flour and mix some more, but not too much. Add the salt and white pepper and olive oil. Mix a little more.
  • Heat the Canola oil in a nonstick pan. When it starts to smoke a little, add one sixth of the mixture. Turn down the heat to medium. When the potatoes start to brown around the edges, flip them over and cook for almost 3 to 4 minutes more. Repeat until you are out of batter. You may hold these warm and put them in the oven just before you sit down for dinner
  • Cook the apples on the stovetop with a little water and the sugar. When soft, mash with a potato masher or puree in the food processor for a smoother sauce.
  • FINISHING UP AND SERVING:
  • You will know that the chicken is done when the leg moves somewhat freely and the juices are running clear between the breast and the thigh. Take it out of the oven, move it to the cutting board and allow it to rest for 20 minutes.
  • While the bird is resting, spoon the veggies into a serving dish and keep warm. Put the roasting pan with the cooking juices on the stove and add 1/2 cup of white wine. Reduce all of this together just a little and pass in a pitcher with the chicken. Carve the chicken into large pieces; cut the pancake into wedges. Top with warm applesauce. Serve all family style and enjoy.
  • For a quicker dinner you may roast a whole cut up chicken, basting all pieces in the same manner. You will have to cut the vegetables into smaller pieces so that they are done when the chicken is

ROTISSERIE FREE RANGE CHICKEN WITH TEQUILA AND GRAPEFRUIT-CILANTRO MOJO, TOSTONES, AND GARLIC WHIPPED POTATOES



Rotisserie Free Range Chicken with Tequila and Grapefruit-Cilantro Mojo, Tostones, and Garlic Whipped Potatoes image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

One 3-pound free-range chicken
Vegetable oil
2 grapefruits
1 red onion, julienned
2 tablespoons chopped cilantro
1 lime, juiced
1 shot tequila
4 baking potatoes, like russets
2 cups heavy cream
1 tablespoon minced garlic
Salt and freshly ground black pepper
2 green plantains
1 quart vegetable oil
Salt

Steps:

  • Preheat oven to 425 degrees F.
  • Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear.
  • To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator.
  • Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth.
  • To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot.
  • To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips.

ROASTED FREE RANGE CHICKEN



Roasted Free Range Chicken image

Provided by Food Network

Categories     main-dish

Time 9h45m

Yield 4 servings

Number Of Ingredients 14

2 organic chickens, skin on
1/2 cup white wine
1/2 cup olive oil
2 large sprigs rosemary, roughly chopped
5 cloves roughly chopped garlic
1/2 pound pancetta
20 whole cloves garlic
Fresh sprigs rosemary
Olive oil
1 large white onion, diced
10 cloves fresh garlic
About 2 to 3 cups chicken stock
2 large sprigs rosemary
Choice of potato, for serving

Steps:

  • For the chicken:
  • Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic.
  • For the garnish:
  • Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside.
  • For the sauce:
  • In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside.
  • In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
  • Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish.

CRISP POTATOES WITH SALSA VERDE DRIZZLE



Crisp Potatoes with Salsa Verde Drizzle image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 10

3 pounds Yukon gold potatoes
4 sprigs fresh thyme, leaves chopped
4 sprigs fresh rosemary, leaves chopped
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper
1 cup green olives, pitted and chopped
2 tablespoons capers, drained and rinsed
3 garlic cloves, chopped
1/2 bunch fresh parsley, leaves chopped
1/2 lemon, juiced

Steps:

  • Peel the potatoes and slice them into thin 1/8-inch thick slices. Put them into a large bowl and toss with the thyme, rosemary, and olive oil; season with salt and pepper. Place a large skillet onto the grill and coat the bottom with olive oil. Place the slices into the pan, overlapping them in 1 layer until the entire surface is covered with potatoes. Drizzle some more olive oil over the top. Cook over medium-high heat until the bottoms are browned and crisp. Turn the potatoes over and cook the other side until they are browned and crisp.
  • In a food processor add the olives, capers, garlic, and parsley. Process, adding some olive oil in a thin stream, until you have a smooth puree. Mix in the lemon juice and adjust the seasoning with salt and pepper.
  • Coat the bottom of a large platter with some of the salsa, pile the potatoes on top, and drizzle on some more salsa.

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