Saturday, June 21, 2014

Herb Roasted Chicken, Vegetables and Strawberry Rhubarb Cobbler

The Herb Roasted Chicken was inspired by a recipe from West Virginia Chef Dale Hawkins as featured in The Local Palate magazine

Herb Roasted Chicken and Vegetables
(Serves 4)

1 5# Roasting Chicken, antibiotic free

2 Garlic Cloves
1 Green Onion
Thyme Leaves, from 3 stems
Fresh Cilantro and Basil
3/4 cup Spring Mix
Chop herbs in mini food processor.  Cover top of Roasting Chicken with herb mixture.

6 Red Potatoes, halved
2 Celery Stalks, julienne cut
3 Carrots, julienne cut
3/4 cup Green Beans
2 Turnips, quartered
2 Green Onions
Place vegetables in the bottom of an iron skillet or deep pan.  Place herb covered chicken over the vegetables.  Roast at 450 degrees for 1 hour.  Cover with foil, reduce heat and continue baking until chicken reaches 165 degrees.

While visiting our son and daughter-in-law in Minneapolis, I purchased this beautiful bowl from local artist Sarah Simpson.  The recipe was also Minnesota based from Birchwood Café in Minnesota Cooks.  We're planning a picnic tomorrow and I also have 2 parfait cups made with this cobbler.

Strawberry Rhubarb Cobber
(Serves 6)

2 pints Fresh Strawberries, quartered
2 stalks Rhubarb, cut in 1/2 inch pieces
3 Tbsp. Sugar
2 Tbsp. Cornstarch
1/4 tsp. Cinnamon
Pinch Nutmeg
Mix and place in 9 X 13 inch baking pan.  Bake at 350 degrees 30 minutes.

1/2 cup Whole Wheat Pastry Flour
1/4 cup All Purpose Flour
1/4 cup Whole Grain Cornmeal
1 1/2 tsp. Baking Powder
3 Tbsp. Earth Balance Buttery Spread
Mix in mini food processor.  Add
1/3 cup Cold Skim Milk
Drop by 1 Tablespoon scoop on hot fruit mixture. 
Sprinkle dough balls with Turbinado sugar.
Return to oven and bake an additional 25 minutes.
Serve with Dream Whip.

Our Sunday picnic will include leftover white chicken meat and the cobbler.

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