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Roasted Chicken with Mashed Potatoes--Episode 1
Mashed Potatoes
3 lbs Yukon gold potatoes, peeled and quartered
6 TB butter
Cream
Salt
Pepper
Directions: place potatoes into a sauce pan, cover potatoes with water, add a pinch of salt, bring to a boil and cook until done. Strain potatoes, return to pan and heat on medium for 30 seconds to a minute to dry out potatoes. Add butter, salt, pepper and a splash of cream. Mash until smooth. Add more cream as needed.
Chicken Gravy
1 celery stalk, washed and sliced thin
1 medium carrot, peeled and diced
½ cup diced onion
4-6 cloves of garlic
2 TB olive oil plus 1 TB olive oil reserved
¼ cup white wine lie sauvgahn blanc
2 cups chicken broth/stock
3 sprigs of thyme
2 sage leaves
1 3-inch sprig of rosemary
2 TB butter
2 TB flour
Salt
Pepper
Directions: heat olive oil and vegetables in a sauce pan on medium heat. Saute until they start to caramelize. Add wine, chicken broth, thyme, sage, and rosemary. Simmer on medium low for 15-20 minutes. Strain. Wipe out sauce pan, add butter, olive oil, and flour. Heat on medium, stir often and cook until it becomes an amber color. Add strained chicken stock and stir (you might find a whisk to be a better way to mix at this point), bring to a light boil until thickened. Add salt and pepper to taste.
Roasted Chicken
12-14 chicken legs
½ cup loose parsley
7 sprigs of thyme
2 sprigs of rosemary
4 sage leaves
Splash of olive oil
3 TB soy sauce
TB garlic powder
1 TB onion powder
1 ½ TB salt
2 tsp black pepper
Directions: Pre-heat oven to 425. place chicken into a bowl. In a small bowl or ramekin, add salt, garlic powder, onion powder and pepper. Set aside. Chop herbs, add to bowl of chicken. Add olive oil and soy sauce. Mix and place on a sheet pan topped with a wire rack that has been coated with non-stick spray. Sprinkle the spice mixture of garlic powder and onion powder all over each chicken leg. Bake in oven for 35-40 minutes. Remove and enjoy
Mashed Potatoes
3 lbs Yukon gold potatoes, peeled and quartered
6 TB butter
Cream
Salt
Pepper
Directions: place potatoes into a sauce pan, cover potatoes with water, add a pinch of salt, bring to a boil and cook until done. Strain potatoes, return to pan and heat on medium for 30 seconds to a minute to dry out potatoes. Add butter, salt, pepper and a splash of cream. Mash until smooth. Add more cream as needed.
Chicken Gravy
1 celery stalk, washed and sliced thin
1 medium carrot, peeled and diced
½ cup diced onion
4-6 cloves of garlic
2 TB olive oil plus 1 TB olive oil reserved
¼ cup white wine lie sauvgahn blanc
2 cups chicken broth/stock
3 sprigs of thyme
2 sage leaves
1 3-inch sprig of rosemary
2 TB butter
2 TB flour
Salt
Pepper
Directions: heat olive oil and vegetables in a sauce pan on medium heat. Saute until they start to caramelize. Add wine, chicken broth, thyme, sage, and rosemary. Simmer on medium low for 15-20 minutes. Strain. Wipe out sauce pan, add butter, olive oil, and flour. Heat on medium, stir often and cook until it becomes an amber color. Add strained chicken stock and stir (you might find a whisk to be a better way to mix at this point), bring to a light boil until thickened. Add salt and pepper to taste.
Roasted Chicken
12-14 chicken legs
½ cup loose parsley
7 sprigs of thyme
2 sprigs of rosemary
4 sage leaves
Splash of olive oil
3 TB soy sauce
TB garlic powder
1 TB onion powder
1 ½ TB salt
2 tsp black pepper
Directions: Pre-heat oven to 425. place chicken into a bowl. In a small bowl or ramekin, add salt, garlic powder, onion powder and pepper. Set aside. Chop herbs, add to bowl of chicken. Add olive oil and soy sauce. Mix and place on a sheet pan topped with a wire rack that has been coated with non-stick spray. Sprinkle the spice mixture of garlic powder and onion powder all over each chicken leg. Bake in oven for 35-40 minutes. Remove and enjoy