Sunday, March 4, 2012
#SundaySupper Ultimate Roast Chicken and Vegetables
When I was invited to join the Around the Family Table tribe on Triberr, I hadn't actually heard of Triberr, so wasn't sure what I was getting myself into. But I'm no dummy, I know a good thing when I see it. I have really enjoyed being part of a Food Blogger community that is genuinely supportive of one another, in a way that I have not seen before. It has made me work harder and post more often, something I struggle to do in my busy life. One of the things that has helped me be more involved in blogging is #SundaySupper, a twitter party created by Isabel of Family Foodie, her crusade to try to bring families back to the dinner table.
I created a fabulous bacon-wrapped, cream cheese-stuffed shrimp for the appetizer themed #SaucySuperBowl #SundaySupper and have tried to add pictures of my Sunday meals to the stream as often as possible. This Sunday, Isabel has asked us to post recipes that best represent Sunday Supper. To me, nothing is more perfect for Sunday Supper than a golden Roast Chicken, it's homey comfort food at its best. It's easy to prepare, inexpensive, and delicious enough to bring your whole family to the table. I chose to bring back my Roast Chicken post from last year, as opposed to writing a new post, because, honestly, there is nothing I would change about this post. Please try it and let me know if you agree!
I first met Julie from the little kitchen at Food Blog Forum in Atlanta, she had driven all the way from Florida to attend. She is one of those people you just immediately like because she always has such a big smile on her face and she is genuinely nice. We have maintained a Twitter friendship since then, although I sometimes struggle to keep the green monster in check as she wins things like a years supply of KerryGold dairy products from the #BHF10PP.
Anyhow, when I had the good fortune to win a KerryGold gift pack myself on Facebook, not as a blogger, just luck of the draw, I immediately told Julie my exciting news. Over the course of our twitter chat, a gauntlet was thrown down, and a challenge was issued. You make think I'm crazy to take on someone like Julie, who has had months of KerryGold products delivered to her doorstep to practice with, but I think I'm up to it. I admit that at first I was tempted to use one of the fantastic recipes from the booklets KerryGold sent me, but I decided to be a bit more original and ended up with a truly delicious meal.
Roasted Asparagus Salad
1 lb asparagus
1 tbs olive oil
salt and freshly ground black pepper to taste
1 tbs KerryGold unsalted butter
4 farm fresh eggs
1/4 c KerryGold Reserve Cheddar, shaved
1 tbs Crema di Balsamico
Preheat oven to 425. Wash asparagus and remove woody ends by snapping where they naturally break. Place on a cookie sheet and drizzle with olive oil and salt and pepper. Roast for 8-10 minutes. Meanwhile heat a skillet to medium heat, then add butter and fry eggs sunny side up or over easy. For each serving plate asparagus, then top with one egg, a quarter of the cheddar (I shaved mine with a vegetable peeler) and a drizzle of the balsamico. Serve immediately as you want the yolk to stay runny and create a sauce for the plate.
Serves 4 as an appetizer
KerryGold Roast Chicken and Vegetables
5-6 lb roaster
8 tbs KerryGold unsalted butter
1/4 c chopped fresh basil
salt and freshly ground black pepper to taste
3 parsnips, peeled
1/2 lb baby red potatoes
1/2 lb purple potatoes
1/2 lb baby carrots
1/2 lb brussels sprouts
1 large fennel bulb
Preheat oven to 425. Combine the butter with the basil and massage under the skin of the chicken in the breast area and the legs. Wash and chop vegetables into similar sized pieces, I left my baby carrots whole, quartered the parsnips and chopped into 3" pieces, halved the brussels sprouts and red potatoes, cut the purple potatoes into 1/2" chunks and cut the fennel into 8 wedges. I scattered the vegetable in the bottom of my roasting pan, then placed the rack above them and set the chicken breast side up in the rack. I used the convection setting on my oven, so the chicken roasted in about 40 minutes, but if you have a conventional oven, it may take up to an hour and a half, depending on the size of your roaster. You want the temperature to be 165 when the thermometer is inserted in the thickest part of the breast, without hitting the bone. When the chicken is fully cooked carve and serve with the roasted vegetables from the bottom of the pan.
Please be sure to check out Julie's entry for our KerryGold Throwdown here and let me know who you think won the challenge =)
I won the KerryGold gift pack on facebook not as a blogger, but as a random lucky winner. They have not asked me to blog about their product, nor have they compensated me in any way, nor are they affiliated with this post. This Throwdown was entirely my idea because I like their products and thought it would be fun.