Earlier this year, we were gifted with beautiful Misty Knolls organic chickens from Vermont. I believe I have expressed my general ennui when it comes to chicken in the past. Friends, it is because I so often am thinking of boring old chickens. These are not those sort of chickens.
When presented with a beautiful chicken, too tasty to fail, I do get excited. My plan has long been to attempt to feed us for a week on one such roast chicken and figure out all of the exciting things I can do with one bird. That challenge will still come, but this time, I marinated the chicken in a lovely balsamic, rosemary (and ramp oil!) and garlic vinaigrette a la Giada DeLaurentiis.
I abandoned the one chicken, many meals idea because I thought this marinade was too flavorful and distinct to lend itself to a number of different meals. I was essentially proved wrong daily. Below I've listed the variety of meals that I pulled together over the course of the week.
Possibilities aside, as a stand-alone dish, this chicken does not disappoint. I marinated a whole chicken, cut into pieces (thanks to my mother-in-law for her chicken selection as well as her chicken butchering skills), in a savory mix of ramp oil, balsamic vinegar, garlic cloves, dried rosemary, sea salt and pepper. The chicken marinated for about 15 hours, although you could get away with a couple of hours.
The resultant chicken is juicy and flavorful. Not boring at all. As the rosemary was my own addition, feel free to omit or adjust as you see fit. My hefty handful made rosemary the shining star of the marinade. In my opinion, this makes the chicken slightly less versatile than a lemon, garlic chicken or something more simple, but no less delicious.
Our uses for the roast chicken (and pl.ease leave notes in the comments if you come up with more uses):
- Cold chicken breast with pan drippings, fresh rustic bread and green salad (with scallions! )
- Roast chicken quesadilla with Vermont-grown baby spinach, smoked gouda and caramelized onions
- Pasta with shredded chicken, marinated mozzarella, cherry tomatoes and homegrown basil
- Chicken Sandwich with Vermont-grown baby spinach and homemade Spicy Stout Mustard
Roasted Chicken with Balsamic Rosemary Vinaigrette (adapted from Giada DeLaurentiis)
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- a good handful of fresh rosemary, chopped
- 2 tablespoons olive oil (or ramp-infused oil)
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves
- Whisk the vinegar, mustard, lemon juice, garlic, rosemary, olive or ramp oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.
- Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.