Roast Chicken Feast w/ Gravy, Caramelized Onion Mashed Potatoes & Side Vegetables

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Roast Chicken Feast w/ Gravy, Caramelized Onion Mashed Potatoes & Side Vegetables

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Equipment

Measuring cups, Measuring spoons, Wire rack, Rimmed baking sheet, Whisk, Medium saucepan, Medium stockpot

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YIELD:

3 servings

ACTIVE COOKING TIME:

30 minutes

TOTAL TIME:

2 hours and 30 minutes

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Section 1: Ingredients

Spatchcocked Roasted Chicken

• 1 large chicken, about 4-5 lbs. (1.8-2.3kgs)

• 2 tbsp. (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided

• Kosher salt and freshly ground black pepper

• 1 tsp. (5g) baking powder (makes skin crispy)

• Optional: 2 tsp. (10g) each of chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory

Chicken Gravy

• Chicken spine (from spatchcocked chicken)

• 1 tbsp. (15 ml) vegetable oil

• 1 large onion, roughly chopped

• 1 large carrot, peeled and roughly chopped

• 2 ribs celery, roughly chopped

• 1 ½ quarts (about 1.5L) homemade or store-bought low-sodium chicken stock, plus more as needed

• 1 tsp. (5 ml) soy sauce

• ¼ tsp. Marmite

• Chicken drippings from roasted chicken

• A few sprigs mixed herbs, such as fresh parsley, thyme, or rosemary

• 2 bay leaves

• 3 tbsp. (45g) butter

• ¼ cup (43g) flour

• Kosher salt and freshly ground black pepper, to taste

Caramelized Onion Mashed Potatoes

• 1 tbsp. (15g) butter

• 2 to 3 large yellow onions, finely sliced (about 5 cups)

• Water

• 2 lbs. (900g) russet potatoes

• ½ cup (120ml) heavy cream, plus more as needed

• 6 tbsp. unsalted butter (85g), room temperature

• 3 cloves garlic

• Freshly ground black pepper or white pepper

• Kosher salt

Side Vegetables

• 4 cups broccoli florets (approx. 1 broccoli head w/o stem)

• 4 cups cauliflower florets (approx. 1 cauliflower head w/o stem)

• ⅓ cup olive oil

• 4 cups of frozen peas

• 1 tbsp. (15g) unsalted butter

• Water

• Kosher salt, to taste

• Freshly ground black pepper, to taste

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Section 2: Directions

Spatchcocked Roasted Chicken

Adapted from J. Kenji Lopez's recipe

1. Place oven rack in upper-middle position and preheat oven to 500°F (260°C).

2. Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy poultry shears. Set aside backbone for later.

3. Spread the chicken's legs apart and flip it over so it is skin side up.

4. Press down firmly on the chicken's breastbone until you hear a crack— that's the wishbone breaking — and the chicken lies quite flat (you can also remove the wishbone by cutting it out with a paring knife).

5. Tuck back the chicken's wings behind the breasts, it's thin and can burn easily if left exposed. Transfer the chicken to a wire rack set in a foil-lined rimmed baking sheet.

6. Position chicken so that breasts are aligned with centre of baking sheet and legs are close to edge. Drizzle chicken with 2 tbsp. (30ml) oil.

7. Combine 1 tbsp. (15g) kosher salt, ½ tsp. freshly ground black pepper, and 1 tsp. (5g) baking powder in a small bowl. Sprinkle all over chicken. Sprinkle chicken with herbs, if using. Rub chicken to distribute seasoning evenly all over skin.

8. Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and dark meat registers at least 175°F (80°C), about 45 minutes (reducing heat to 450°F (232°C) if chicken starts to darken too quickly).

9. Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving.

Chicken Gravy

1. While the chicken roasts, start by cutting up the chicken back into one-inch pieces, using kitchen shears or a sharp, heavy knife.

2. Heat a tablespoon of neutral oil (such as canola or vegetable) in a medium saucepan until shimmering, then add the back and cook, stirring every so often, until it's nicely browned.

3. Add a chopped onion, carrot, and celery rib to the pot, and cook them until well browned, about 10 minutes total.

4. Add stock, soy sauce, Marmite (if using), herbs, and bay leaves. Bring to a boil, then reduce to a simmer. Simmer for 1 hour.

5. After 1 hour, strain through a fine-mesh strainer. Add any drippings from the roasted chicken, then skim off excess fat.

6. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, until golden brown, about 3 minutes.

7. Whisking constantly, add chicken stock in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups.

8. Season to taste with salt and pepper. Keep warm and set aside. Gravy can be made up to 5 days in advance and stored in the refrigerator.

Caramelized Onion Mashed Potatoes

Caramelized Onions

1. Melt butter in a large heavy-bottomed pan over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon.

2. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total. Remove from saucepan rapidly and transfer to a bowl and set aside.

Mashed Potatoes

1. Peel potatoes and cut into 1- or 2-inch cubes. Transfer to a pot of cold water and rinse, changing water 2 or 3 times until it runs clear. Cover potatoes with fresh cold water and season generously with salt.

2. Set potatoes and cloves of garlic over medium-high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until potatoes are completely tender, about 15 minutes after reaching a simmer.

3. Pick out the garlic, drain potatoes in a colander, and rinse under hot running water for 30 seconds to wash away excess starch. Allow potatoes to steam for 1 minute to remove excess moisture.

4. Set a ricer or food mill over now-empty pot and pass potatoes through. Alternatively, you can utilize a potato masher.

5. Add butter and caramelized onions gently fold into potatoes.

6. Mound potatoes into the centre of the pot and pour milk all around. Set over medium heat and bring milk to a simmer before gently folding it into the potatoes. If looser potatoes are desired, add additional milk in a similar fashion around the mashed potato mass and bring it to a simmer before folding into potatoes. Season with salt and pepper, then serve.

Side Vegetables

1. Preheat the oven to 400°F (204°C). Line a large baking sheet with foil.

2. Coat the broccoli and cauliflower florets in olive oil. Sprinkle with sea salt and black pepper to taste, then toss again.

3. Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 25-30 minutes tossing halfway through for more even cooking until the edges are browned. If it's not browned to your liking, place in oven for another 6 minutes.

4. For the peas, put the frozen peas into a microwave safe container, cover with water, and microwave until boiling. Strain, then stir in a tablespoon of butter and salt.

To serve: Carve chicken and serve with a hearty dollop of mashed potatoes and gravy, with a nice side of vegetables and peas.

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Storage and Leftovers

Keep cooled leftovers in an airtight container for up to three to five days. Reheat in the microwave for 2 to 2 ½ minutes on max power (depending on your microwave)

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Have any questions? Comment down below!