Roasted Chicken with Garlic and Verjus with Heirloom Tomato and Ciabatta Crostinis
Number of Servings:
4-6Featured in the Warm Weather Suppers article in Taste magazine Summer 2010 edition, this dish is summer dining at its seasonal best! Using heirloom tomatoes which are a summer harvest, it's a dish that you can make in advance to save time for you to spend with guests. Adapt it for spring, fall or winter.
*verjus (literally, "green juice") is a tart liquid made from the juice of unripe grapes, available at gourmet food stores.
Dependant Recipes
Heirloom Tomato and Ciabatta Crostinis (for Roasted Chicken with Garlic and Verjus)INGREDIENTS
30
clv
garlic cloves
1
lemon
1
6lb roasting chicken
3
sprigs rosemary
1
sea salt and freshly ground pepper
1 1/4
cup (310 ml)
verjus*
1
cup (250 ml)
chicken stock
1/4
cup (60 ml)
extra-virgin olive oil
DIRECTIONS
- Preheat oven to 450 F (230 C). Blanch unpeeled garlic in boiling water for 5 minutes. Drain.
- Cut lemon in half and squeeze juice into cavity of chicken, then add rosemary and season with salt and pepper. Mix ¼ cup (50 ml) of verjus with olive oil, salt and pepper, then brush over the skin. Place chicken on a rack in a shallow roasting pan, then transfer to the middle shelf of oven and roast for 20 minutes.
- Reduce oven to 350 F (180 C) and pour ½ cup (125 ml) verjus and ½ cup (125 ml) chicken stock over chicken and place blanched garlic into bottom of pan. Roast another 20 minutes, then reduce heat to 250 (130 C). Add another ½ cup (125 ml) verjus and ½ cup (125 ml) chicken stock. Roast for another 20 minutes, then turn chicken over to brown for another 10 minutes. Remove to a warm serving plate, cover well with foil, then allow to rest for 25 minutes.
- Transfer juices in the roasting pan to a tall narrow jug, then refrigerate this while the chicken is resting. Just before serving, remove fat that has risen to the top, then warm remaining jus. Pour over carved chicken and garnish with roasted garlic and serve with Heirloom Tomato and Ciabatta Crostinis.
