There’s something extremely comforting about roasting a whole chicken or turkey. The aroma fills the air, and once you’ve dressed it and put it in the oven, you can just relax. You can put veggies underneath to roast – they just catch up the drippings from the bird and have extra flavor. I hope you try these recipes for some serious comfort!
one 3-4 lb whole chicken
6 slices of prosciutto
2 garlic cloves, minced
1 stick of butter at room temperature
1 lemon, zested and halved
small handful of thyme, leaves picked and stems removed
salt and pepper
Preheat oven to 400 degrees. Place roasting rack inside oven. Rinse chicken inside and out, removing any innards. Pat down with a paper towel. Set onto roasting rack. In a medium-sized bowl, mix butter, garlic, prosciutto, thyme leaves and lemon zest. Season with salt and pepper.
Gently separate the breast skin from the meat. Work your fingers and then your hand under the skin, freeing it from the meat. Go slowly and try not to make any holes. Gently push the butter/prosciutto/garlic/thyme/lemon mixture underneath the skin, in between the skin and the breast. This will ensure that the breast stays nice and moist throughout the roasting. Take any remaining butter mixture and slather it all over the bird. Make sure the entire thing is seasoned with salt and pepper. Place the lemon into the carcass. Pull out roasting rack from oven, and place chicken on top of the rack. Put foil on top of bird, and push roasting rack back into oven to cook for 75 minutes.
1 bunch of beets, quartered
1 bunch of carrots, roughly chopped
1 butternut squash, peeled and chopped
salt and pepper
Chop all the vegetables so they’re roughly the same size. After the chicken has been cooking for about 20 minutes, place the vegetables underneath the chicken in the roasting pan. Using tongs, toss with melted butter and drippings from the chicken. Continue to cook chicken and vegetables for approximately another 40 minutes. Veggies should look golden and delicious.
2 lbs Yukon Gold potatoes
1 tsp Kosher salt
¾ cup of whole milk
2 thyme sprigs
1 bay leave
¾ stick unsalted butter
salt and pepper
Cut potatoes into 2” pieces. Place potatoes in a large pot and pour in cold water to cover by 1”. Add 1 tsp of kosher salt and bring to boil. Reduce heat and simmer until very tender for about 20 minutes.
Drain potatoes. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
In another small pot, heat the whole milk, thyme, bay leaves and butter in a small saucepan over medium heat until butter is melted. Remove from heat. Remove herbs from mixture. Using a potato masher, mash potatoes. Gradually add milk mixture to potatoes, continuing to mash and then using a wooden spoon to stir until combined. Season with salt and pepper. Serve mashed potatoes with a few pats of butter on top.
Mulled Apple Cider
1 gallon of apple cider
1 orange, sliced
2 cinnamon sticks
2 star anise
2 whole allspice berries
3 thin slices of ginger root
Place all ingredients in a large pot and bring to a simmer. Simmer for 5-10 minutes and enjoy!