Harvest Home Roast Chicken


The bright red and orange leaves of autumn are nearly all on the ground now, and are slowly fading to brown. But the sky is blue and clear and our thoughts are turning to the promise of Harvest Home and Thanksgiving. Our heritage turkey is on order from Canter Hill Farm (http://canterhillfarm.org), the guests are invited and the menu is planned. But Thanksgiving is still two weeks off and we don’t want to wait to fill the house with the aroma of roasting poultry. So, it’s off to the Farmer’s Market on a crisp Saturday morning where we chat with friends, share recipes for roasting poblanos at the Down to Earth Harvest stall (http://downtoearthcsa.wordpress.com‎) and come away with apples and pears from Frecon Farms (http://freconfarms.com), a bag full of local fall produce from Two Gander Farm (http://twoganderfarm.com), and a lovely plump chicken from WyeBrook Farms (http://wyebrookfarm.com). The result is this savory, aromatic one dish dinner. Take your time in preparing it, offering thanks for the bounty of the autumn harvest, and enjoying the way the house is perfumed by the alchemy of good, fresh food lovingly prepared. ~ Glyn and Will

DSCN1664   DSCN1667   DSCN1670

Harvest Home Roast Chicken (serves 4-6)

1 whole chicken (3-4 lbs)
Salt and pepper
1 onion, quartered
1 stalks celery cut in 3” lengths
½ tsp poultry seasoning
4 oz pancetta

DSCN1671   DSCN1672   DSCN1674

2 tbs olive oil
1 onion cut in thick slices
½ pound brussels sprouts, trimmed
2 apples, cored and quartered
2 large white salad turnips quartered
2 stalks celery, cut in 3” lengths
2 cloves garlic, thinly sliced
Salt, pepper and poultry seasoning
½ dry white wine

½ c chopped walnuts

Preheat the oven to 325 convection or 350 regular oven.

Rinse and dry the chicken. Generously salt and pepper the cavity. Place in a roasting pan large enough to accommodate the chicken and the vegetables. Stuff loosely with the onion and celery.

Salt and pepper the outside of the chicken. Sprinkle the poultry seasoning over the breast and thighs. Cover the chicken with slices of pancetta.

In a large bowl or Ziploc bag, toss the vegetables and apples with the oil. Add them in one layer to the roasting pan around the chicken. Add the wine to the pan. Sprinkle all, with salt, pepper and poultry seasoning.

Cook for 1 1/2 hours.  Remove from heat and let rest for 15 minutes.  Serve with vegetables and their sauce.

This entry was posted by Glyn Ruppe-Melnyk.

As one chef to another, I think . . .

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 187 other followers

%d bloggers like this: