Roasted Free Range Chicken With Swiss Chard And Marrow Gratin Recipes

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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.

SWISS CHARD AU GRATIN



Swiss Chard au Gratin image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 9

4 1/2 to 5 pounds Swiss chard or rainbow chard (6 to 8 large bundles)
Salt
1 stick butter
1/2 cup flour
5 cups whole milk
Freshly ground black pepper
Nutmeg
2 bulbs roasted garlic, cloves squeezed from skins and pasted
4 cups freshly shredded Parmigiano-Reggiano

Steps:

  • Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
  • Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
  • Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
  • Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.

ROASTED FREE-RANGE CHICKEN WITH SWISS CHARD AND MARROW GRATIN



Roasted Free-Range Chicken With Swiss Chard And Marrow Gratin image

Drawing on a classic French technique, this full-flavored chicken with greens is a Baedeker of things to come. For a leaner meal, replace the butter with olive oil in the gratin and eliminate the marrow bones.

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 15

3 slices good-quality white bread, cut in 1/2-inch cubes
2 teaspoons unsalted butter
3 ounces sliced bacon, cut across into 1/2-inch pieces
4 ounces chicken livers, cleaned and chopped
1 3 1/2-pound free-range chicken
1 1/2 ounces black truffles, thinly sliced
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste
2 teaspoons unsalted butter
6 cups Swiss chard stems, peeled and cut into 1-inch pieces
1/2 cup chicken broth, homemade or low-sodium canned
2 pounds marrow bones, cut in 2-inch pieces, optional
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees. Toss the bread cubes with the butter and place them on a baking sheet. Bake until lightly toasted, about 6 minutes. Remove from oven and set aside.
  • Turn oven up to 450 degrees. Place the bacon in a medium saute pan over medium heat. Cook, stirring, until bacon is almost done, pouring off most of the fat as it is released. Add the chicken livers and cook, stirring constantly until browned, about 2 minutes. Drain and toss with the bread cubes. Season with salt and pepper. Set aside.
  • Carefully slip your hand between the chicken breasts and chicken skin to form a pocket. Place truffle slices between the breasts and skin. Fill the chicken cavity with the liver mixture. With a trussing needle and twine, sew the cavity closed. Sprinkle the chicken with salt and pepper. Place in a roasting pan. Roast the chicken until juices run clear when pricked in the thickest part of the leg, about 1 hour and 10 minutes.
  • Meanwhile, make the gratin: Melt butter in a large skillet over medium heat. Add the Swiss chard stems and cook for 5 minutes. Add the chicken broth and simmer slowly until tender, about 25 minutes.
  • If using marrow bones, while chard is cooking, fill a medium saucepan with salted water. Bring to a boil. Reduce to a simmer and add the marrow bones. Simmer for 6 minutes. Drain. Extract the marrow from the bones and cut across into 1/4-inch slices.
  • Season chard with salt and pepper. Place half of the chard in the bottom of a medium-size gratin dish. Place the marrow, if using, evenly over the chard. Top with remaining chard. Sprinkle with Parmesan cheese.
  • Broil until top is browned, about 3 minutes. Serve immediately with chicken and stuffing.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 57 grams, Fiber 10 grams, Protein 66 grams, SaturatedFat 19 grams, Sodium 1302 milligrams, Sugar 3 grams, TransFat 0 grams

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