Butter and Figs' Roast Chicken Dinner
We have a special treat lined up for you all today. Julia Norregaard, of French Butter and Turkish Figs based in Columbia, Missouri, was generous enough to share her recipe for the perfect cold winter night dinner with us. We truly hope you’ll enjoy making this one from the comfort of your own homes!
Roast Chicken Dinner
For the chicken
1 4lb roasting chicken (Julia uses Altai Meadows pasture-raised chicken)
2 tablespoons butter at room temperature
3 anchovies in olive oil
1 teaspoon of the anchovy oil
4 cloves garlic
1 bunch flat leaf parsley
salt and pepper
2 slices sourdough bread (Julia loves Sourdough from Uprise Bakery)
For the celery root puree
1 ½ pound peeled and cubed celery root
1 yellow onion, diced
2 tablespoons butter
¼ cup white wine
1 ¾ cup chicken stock
1 spring thyme
2 garlic cloves
1 cup sour cream, or Greek yogurt.
salt and pepper
For the collard greens – adapted from Turkey and the Wolf
4 tablespoons olive oil
6 garlic cloves, finely chopped
½ cup red wine vinegar
¼ cup sugar
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
10 cups (packed) collard green leaves (from about 4 large bunches) – deveined and torn into small pieces
For the chicken
Preheat oven to 425 F.
Make compound butter by chopping the anchovies into very small pieces and mixing them into the soft butter with a teaspoon of the anchovy oil.
Rinse the chicken, remove the gizzards, pat dry.
Create a pocket under the skin of the chicken breast by sliding your hand carefully between the skin and the breast meat starting at the neck, being careful not to tear the skin. Using your hand, smear half of the anchovy butter between the skin and the breasts. Add remaining butter to the outside of the chicken, legs, breast and wings. Season the bird generously with black pepper.
Cut the lemon into quarters. Do a rough chop of the leafy end of the parsley (resulting in about 1 cup parsley). Cut the garlic cloves in half.
Generously salt and pepper the inside of the chicken, then add the lemon, parsley and garlic.
*Julia notes that trussing a chicken can be tricky and suggests this new and improved method, complete with a video.
Place two slices of bread (butt to butt) in a roasting pan. Rest the chicken, breast side up, on the bread. The bread will soak up the juice and fat from the bird creating the most delectable caramelized toast. I call it chicken bread candy.
Roast the chicken for 1 hour. If the chicken is larger than 4lb, you may need to add more time. You can always rely on a thermometer if you’re unsure of when the bird is done. If you’re using a thermometer, make sure the temperature of the breast has reached 160 degrees F. Remove the chicken from the oven and let rest for 10 minutes before carving.
*Don’t forget about the “chicken bread candy”! You may need a spatula to pull it from the pan. Cut each piece in half and share it with your friends while you get ready to plate the meal. Or if you have self control, you can serve it with the meal.
For the celery root puree: This can be made up to 2 days in advance and then re-heated on the stove. Celery Root can be found in the produce section, usually next to the kohlrabi, rutabaga, and horseradish. It’s quite ugly, but a little trimming and some butter make a big difference.
Melt butter in a large saucepan.
Add onion and cook on low for 5 minutes until the onion just starts to caramelize.
Use the white wine to deglaze the pan, cooking for another minute.
Add the celery root, chicken stock, thyme, garlic, a pinch of salt, and black pepper. Bring to a boil. Place a lid on the pan, reduce heat to medium low, and let cook for about 30 minutes, until the celery root is fork tender.
Remove the stem of thyme and the garlic cloves.
Transfer the contents of the saucepan to a food processor, or you can use an immersion blender if you prefer. Puree the celery root until smooth. The consistency should be creamy and only slightly thick.
Return the puree to the saucepan. Add the sour cream or yoghurt, stirring over low heat for just a few minutes. Taste for salt and pepper, adding more if needed.
For the collards
Add olive oil to pot large enough to contain the collards.
Cook garlic, stirring, until fragrant, about 1 minute.
Add vinegar, sugar, smoked paprika, salt, black pepper, red pepper flakes, and ¼ cup water.
Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes.
Add collards, tossing in liquid to wilt.
Cover pan, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If there is too much, cook uncovered until you have the right amount.
We got a chance to try Julia’s Roast Chicken Dinner, so trust us when we say you won’t be disappointed. This would be an excellent meal to “wow” your families with this holiday season! Be sure to comment your thoughts on the recipe below and tag us in your photos of the dish on social media.