Homage to Michael Smith and CIN 2010
After attending Christmas in November, I had to come home and cook! That is what I do. First up: Michael Smith’s Roasted Chicken. I could not resist. It looked that simple and was that scrumptious.
It is definitely root vegetable season, so after a trip to Old Strathcona Farmer’s Market, I had some beauties. His recipe is quite simple; his mantra is “switch it up: use what you have”. So, that is what I did.
I had parsnips and rutabaga. They are both strong roots, but I love them. In they went. Everything else was per the recipe: the onion, garlic, carrots (thank you, Wendy!) and the apples.
But, the chicken is key. Without a good chicken – and I mean, a really good farm raised chicken bought directly from your farmer – don’t bother. Really. The chicken makes all the difference. See this fat, happy, well loved organic chicken from Sunworks Farm? I rarely roast chickens and have never roasted one without stuffing. This is a first. I was eager.
Don’t forget the cider. And I am not taking any cider. Remember that we pressed our own apple juice in the fall? That cider. It is still hard for me to believe there is nothing in it but apples and I made it!
In the preheated oven as per the recipe and voilÃ , a beautiful brown birdie! The vegetables caramelized more than I expected. I had taken the lid off of the roaster the last 15 minutes as it wasn’t browning as much as I thought it should. It really doesn’t matter for this recipe, but it is roast chicken! Let’s get some colour on it! I was happy with the look of those lovely caramelized veggies.
I ripped and tore. Not recklessly, but with zeal! The flesh was so moist and lush. The juices were succulent.
Not a really pretty dish at this point.
Woops! I didn’t have the shaved green onions to toss on top which would have really been nice. I almost always have them on hand. I think it looks really lovely plated.
I made homemade baking powder biscuits and had mom and dad over: stew and a biscuit on a blustery -35Â°C day… now, that was comfort food!
Next up: the brisket from JPL’s Executive Chef Derrik Ingraham. In the mean time, I still have three more sessions from the even to post. (No, no one is making me… but, I love to do it!)
Like I said, I love your enthusiasm for learning! I’ll bet this WAS the perfect comfort food for our cold winter nights. The veggies look beautifully caramelized and the chicken looks perfectly roasted and juicy, no sign of dryness at all. It did look lovely plated too. Wonderful dish, my friend! Great job! Last but not least, DROOL! 😛
Heavenly Housewife says
-35????????? Oh god!!!! Today it was -5 and I was feeling a bit sorry for myself. I didn’t want to get out of bed (I have a real hard time with winter, it totally is not my season). If i smelled this cooking downstairs though, I’d totally get out of bed and gobble it up, providing you and Beavie eat with me 😀
Sunworks chickens are indeed tasty, and this is my kind of dinner.
Evelyne insists I say hi. She says you’re the cupcake queen. 🙂
Yum! That chicken looks absolutely delicious. I love roast chicken on veggies, easiest meal ever and always good.
Yum, Valerie! This stew sounds like a super delicious and healthful way to use leftover chicken and root vegetables. Plus, there’s nothing like this type of delicious, rustic food when the weather starts to get cool and crisp. Nice!
p.s. Don’t tell anyone, but I cooked a chicken for my family almost exactly in this fashion you just did. Cauldron Boy said it was suspiciously good for being made b a vegetarian (smile)…
We do the most surprising things for those we love, don’t we? And your culinary skills are second to none, so I have no doubt it would be incredible.
This is a beautiful dish! Nothing beats a good roast chicken!
chocolate freckles says
That looks yummy!!!!! Comfort food is the best!
Kitchen Butterfly says
I love the apples in the bed of veggies…….it does look like something i would tear at with energy…assuming other family members didn’t get there first. Don’t you love when a recipes sends you off to the kitchen immediately to cook?????
Nutmeg Nanny says
Delicious! I love parsnips and rutabaga.
Good looks or not, this looks so delicious to me and I can almost taste it!
It’s strange, I signed up for your Email Subscriptions and I’ve never received one! Silly me for not coming here to make sure you hadn’t posted anything for a while.
I’m re-entering my subscription request now!
Valerie, this looks divine. I agree with you a 100% that a farm raised organic chicken is superior to anything that is commercially raised and bought in the store.
This roasted chicken with root vegetables is a perfect dish for the autumn weather. Did I mention how impressed I am with your own homemade cider too? Wow.
btw, I am still struggling to get your page up on my Mac. Tonight, it cooperated and I was very pleased that I could visit your blog.
Such a comforting dish…especially with a good splash of your homemade apple cider. I love to roast chicken and veggies together this way too ;o)
It truly was DELICIOUS, and that chicken tasted like what we used to have when you were little Val. Remember the canned chicken we always had on hand . MMmmmmmmmm so good . It has to be farm grown – organic.
You are such an inspiration VAL – The way you’re up and about learning new things, being a devout foodie and sharing your wealth of knowledge with us, always. THANKS!
This roasted chicken with root vegetables is a perfect dish for the cold weather we’re having. Must make soon 🙂
Ciao, Devaki @ weavethousandflavors