I am an everyday chef

Rutland Area Farm and Food LinkJames T. Bowse Community Health Trust • Rutland County Nutrition Coalition

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Everyday Chef

About Everyday ChefEveryday Chef is a project of the Rutland Area

Farm and Food Link (RAFFL) with the support of the James T. Bowse Community Health Trust and the Rutland County Nutrition Coalition.

Everyday Chef seeks to inspire participants to cook and eat delicious, nutritious local foods that

are in season.

RutlAnd AReA FARm And Food link

www.rutlandfarmandfood.org

www.everydaychef.org.

Roast Chicken

GravyDont forget...

When you roast a chicken you get these incredibly flavorful

pan drippings - perfect for turning into gravy. Remove the bird from

the pan to rest while you get this going.

Place the pan over medium high heat. Sprinkle with 1 tablespoon

flour and whisk into the pan juices until you have a brown

paste.

Optional: Pour in a splash of wine, beer, or cider for some

added flavor.

Add in about a quart of broth and continue to whisk, scrapping up

any bits stuck to the bottom of the pan. Simmer a few minutes

until thick and melt in a little butter, if desired.

BASIC

ROAST

Roughly chop up vegetables of your liking

Line a bottom of a roasting pan with the veggies

Set up your salt, a few herbs, butter or oil, a halved lemon, a halved garlic bulb, cutting

board and kitchen string

Rinse the chicken

Pat dry with a towel Salt the inside of the chicken

Stuff with the herbs, lemon and garlic

Lay a large piece of string under the front of the legs

Cross the ends of the string, pulling the legs in tight

Pull the string back and over the wings.

CHICKEN

Then flip the bird over and towards you so that the wings are in front.

Pull the string tight and tie a knot. Cut

off any excess string.

Rub the butter or oil all over the chicken.

Then season the skin with salt and any seasonings you

might like.

Place the chicken over the vegetables breast side up. Then put the pan into an oven heated to 400F. Roast for about 15 minutes per pound or until a thermometer reads 165F.

OPEN

How to carve a roast chicken

Serve

Place the chicken breast side up on a cutting board. Bend back the leg and push up on the joint to pull the leg piece away. Cut through the joint to remove. Repeat.

Use the tip of your knife to find the point where the thigh and

drumstick meet and cut through the joint to separate into two

pieces. Repeat with the other leg.

Pull the wing from the body and using a pair of scissors, cut at the joint.

Repeat with the second

wing.

With the breasts still facing up, feel for the breastbone in the middle. Run your knife along one side as close as possible.

Gently pull the meat away from the carcass as you cut. Repeat

with the second breast.

If desired, slice the breasts into smaller

pieces by cutting across.

with homemade gravy

Save the carcass for soup