Roast Chicken and Gravy with All-in-One Potato Vegetable Side
Ingredients: butter, chicken, pepper, salt, shallot · 120 min cook time · 700kcal · ~₩35,800
Ingredients
2stick butter, 2.25kg chicken, 1적당량 pepper, 1적당량 salt, 1개 shallot, 1적당량 thyme, 1적당량 sage, 1적당량 kitchen twine, 4개 sweet potatoes, 2개 carrots, 1묶음 Brussels sprouts, 3줄기 celery
Instructions
1. Clarify butter by melting one or two sticks in a pot, bringing it to a boil until milk solids separate and clump, and bubbling calms down. Strain through a paper towel to remove solids.
2. Prepare the 5 lb (2.25 kg) chicken by cutting out the wishbone for easier carving later. Tuck the wing tips underneath the body to prevent burning.
3. Apply clarified butter all over the chicken skin. Season the bottom of the bird with plenty of pepper and salt, then flip and season the top side.
4. Place a cut shallot (or onion chunk) and Thanksgiving herbs (thyme and sage, fresh or dry) into the chicken cavity to flavor the gravy.
5. Bind the chicken legs together with kitchen twine for a nicer shape. Score the legs a couple of times down to the bone to allow more heat in for even cooking.
6. Place the chicken in an oven-safe pan on the stovetop over moderate heat for 10-15 minutes. This starts the cooking process, especially for the dark meat, before going into the oven.
7. Transfer the chicken to an oven preheated to 400F (200C), using convection if available. Roast for approximately one hour, or until the thickest part of the breast reads 155F (68C).
8. While the chicken roasts, peel and cube sweet potatoes (or white potatoes). Cut carrots into thick rounds. Slice off the stem end of Brussels sprouts and cut them in half.
9. Combine the prepared sweet potatoes, carrots, and Brussels sprouts in a wide pan with a lid. Add just enough water to cover the bottom of the pan and steam until halfway fork-tender.
10. Shock the steamed vegetables by running cold water through the pan until nothing feels hot, then drain thoroughly.
11. Chop celery and add it to the vegetables. Strip leaves from fresh thyme and sage (if using) and chop them, then add to the vegetables.
12. If clarified butter has solidified, microwave it briefly. Pour the clarified butter over the vegetables. Season heavily with pepper and salt.
13. Toss the vegetables to coat them evenly. Spread them in a thin layer on a decorative oven-safe roasting/serving tray. Roast in the oven (after the chicken is done) until thoroughly cooked.
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