November 15. 2006
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Butter Roasted Chicken
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Directions:
1. Preheat the oven to 450 degrees F.
2. Remove the giblets and neek from the
chicken. Rinse the chicken inside and out
with cold running water; drain and pat dry
with paper towels. Chop enough rose­
mary to make 2 tablespoons (about 3
sprigs). In a large bowl, combine the
chicken, potatoes and carrots. Add the
butter, chopped rosemary, salt and pep­
per. Toss well.
3. Place the whole lemon and 3 rose­
mary sprigs inside the cavity of the bird.
With kitchen string, tie the legs together.
4. Put the potatoes, carrots and pars­
nips on the bottom of a 9-x-13-inch roast­
ing pan. Place the chicken right on top of
the vegetables, ('['his will both flavor the
vegetables and act as a rack for the
chicken.) Roast for 20 minutes in the oven.
Add half the chicken broth to the pan and
baste the chicken with the juices from the
pan. Continue roasting, basting 1 or 2
with Herbs and Roasted Vegetables
more times using the additional broth. The
chicken is done when the temperature on
a meat thermometer inserted in the thick­
est part of the thigh reaches 175 to 180
degrees F and the juices run clear when the
thigh is pierced with the tip of a knife,
about 80 minutes. The vegetables should
be very tender and giveeasily when a fork
is inserted into them. Remove the pan from
the oven and le, sit 10 minutes before
carving the chicken.
5. Place the chicken to one side of a
platter and arrange the vegetables on the
other. Tuck a small bunch of parsley be­
tween the chicken legs and arrange the
remaining parsley over the vegetables in
single sprigs. Pull some of the parsnips
from the bottom and lay them on an angle
on the top of the vegetables. Carving at
the table is required, so have a cutting
board on the table alongside the platter,
and. if needed, remove the chicken to the
cutting board to carve.
Ingredients (Serves 4 to 6):
• I whole4 l/2-to-5-poundchicken
• 6 w hole rosemary sprigs, plus more for
garnish
• I pound (about 8 to 10) baby new pota­
toes
• 12 baby carrots, lightly peeled or
scrubbed
• 8 tablespoons butter ( I stick), melted
• 2 teaspoons kosher salt
• I teaspoon cracked black pepper
• I whole lemon, 2 holes poked through
the skin
• 4 parsnips, peeled, halved lengthwise
• 1 cup chicken broth
• I bunch parsley, cleaned, for garnish
"This is mi entire
meal that will
seem like you
spent hours
cooking. The
simple prep work,
low maintenance
while cooking
and great taste
will make this a
fam ily favorite. ”
Cold Salmon Spread
This savory appetizer is made with
both fresh and smoked salmon; it's a
natural match fo r the Pacific North­
west. While the turkey's cooking, your
guest will he sampling this creamy
spread, served with crackers, fresh cut
vegetable, and toasted French bread.
Preparation:
1. In a skillet, melt the butter over low
heat. Add the shallots and carrot. Cover
and cook 5 minutes, stirring once.
2. Rinse the salmon steak, cut it in half
lengthwise, and place the pieces atop the
vegetables. Drizzle w ith the chicken stock.
Cover the skillet and resume cooking for
lOminutesoruntil fish flakes easily. Then
remove the skin and bones from the fish.
3. Blend the fish and vegetables in a
blender or food processor until smooth.
Add the remaining ingredients and pro­
cess until the smoked salmon is finely
chopped but not smooth. Cover with plas­
tic wrapand refrigerate until a few minutes
before serving time. Makes 3 cups.
Rancher's
Reserve Angus
Beef Top Round
London Broil
Boneless.
SAVE up 10 $2 60 lb
CLUB PRICE
Ingredients:
• 2 tbs.- Unsalted Butter
• */2 cup- Sliced Shallots
• 1 medium-Carrot, peeledand thinly sliced
•
pound- Red Salmon Steak. 1” inch
thick
• 1 tbs.- Chicken Stock
• ‘/2 pound -Smoked Salmon, diced
• 4 ounces -Softened Cream Cheese
• 1 tsp.- Lemon Zest (finely grate the skin
of a fresh lemon)
• 1/8 tsp.- Black Pepper
Fresh
Pork Shoulder
Blade Roast
Bone-in.
SAVE up IP $1 20 lb
CLUB PRICE
Super Colossal
King Crab Legs
and Claws
6 to 9 size.
Frozen/thawed.
SAVE up Io $10 00 lb
Holiday Cranberry Upside-Down Cake
Cranberries look festive but
a lot o f times it’s difficult to
find a recipe that works fo r
us. Topped with tangy
cranberries in lieu o f sweet
pineapple, this recipe lends
a distinctive New England
flavor to old-fashioned
upside-down cake. To be
sure you 're using the freshest berries, you 'll want to
choose fruit that has bounce in it. Or you can put it to the
water test. Small pockets o f air trapped in fresh cranber­
ries make them bounce — and float in water.
Ingredients:
• 6 Tbs.- Butter, softened
• 2 cups- fresh or frozen Cranberries
• Vi cup- firmly packed Brown Sugar
• 1/3 cup- chopped Pecans, toasted
• 1 cup- Sugar
Directions:
1. Preheat oven; 350 degrees
2. Melt2TBS. Butterandpourintoa9"
inch springform pan.
3. In a mixing bowl, combine the cran­
berries and the brown sugar. Then scatter
the mixture atop the butter. Sprinkleon the
pecans.
4. In a medium-mixing bowl, beat the
remaining 4 TBS. of butter and sugar at
medium speed until well blended. Beat in
the eggs one at a time, and then beat in the
vanillaextract.
5. Combine the flour, baking powder,
2 Eggs, at room temperature
I */2tsp.- vanillaextract
I *4 cups- Flour
I *4 tsp.- Baking Powder
I tsp. - Cinnamon
34cup Buttermilk
andcinnamon in a small bowl and stir well.
Beat a third of the dry ingredients into the
creamed mixture, followed by half of the
buttermilk. Continue alternating in this
way until you've beaten in the last of the
dry ingredients. Spoon the batter evenly
over the cranberries.
6. Bake the cake until a wixxlen tooth­
pick inserted in the centercomes out clean,
about 50 minutes. Let it cool in the pan for
about 5 minutes, then invert the cake onto
a serving platter and remove the pan.
Serves 10
Salad Blends
To make life easier for meal preparations, the ‘Food
Section’ will present an assortment of hearty, healthy
and user-friendly winter and holiday recipes.
For recipe requests or suggestions contact:
SharonS@portlandobserver.com
Subject'. Food Section
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