Wednesday, April 22, 2015

Flight of the Fancy & Earth Day Tip

After butterflying a turkey for Thanksgiving, doing that to a chicken was a snap!  Roasting it was quicker than usual too-only 40 minutes at a very high temperature.  The recipe is from Aarti Paarti as published in Food Network Magazine. 

Orange Cardamom Roast Chicken

(Serves 4-5)

In a small bowl mix buttery spread and spices with a fork.
2 tablespoons Earth Balance Buttery Spread
1/2 teaspoon ground cardamom
1/2 tablespoon orange zest
1/2 tablespoon grated fresh ginger
1 clove garlic, minced
Sprinkle of Mrs. Dash
Fresh ground pepper

Place chicken breast side down on a board with the neck toward you.  Using kitchen sheers, cut through the bones on either side of the backbone.  

Flip the bird over, breast up and closest to you.  Push down until you hear a crack.  

Rotate the drumsticks toward the center line of the body so the bird looks knock-kneed.

Deposit the spicy buttery spread under the skin of the bird.

Cut potatoes in 1/4 inch slices.
6 small potatoes
Coat potatoes in oil and seasoning.
2 teaspoon olive oil
Sprinkle of Mrs. Dash

Place potatoes in a foil lined baking dish sprayed with Pam.
Cover with chicken, arranged with the wing tips under the bird.
Roast at 500 F. for 20 minutes.  Rotate the chicken and roast another 20 minutes.
Internal temperature should reach 165 degrees.

Remove the chicken.  Drain the potatoes and roast them 10 more minutes to crisp.

Tip #4:  Buy local.
Even though it's still winter, potatoes are available year round.  The local co-op and the winter's farmers market (held bi-weekly) has potatoes when there's little else available.



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