Saturday, November 20, 2010

Oven Roasted Organic Free-Range Chicken, Root Vegetables, Chanterelle Mushroom Viniagrette

Welcome to LC's Thanksgiving Plate

Must be turkey time, right?

Not a chance.

In the LC Home we’ll be eating that most satisfying of meals, oven roast chicken. When I eat roast chicken I want three things, which all combine to create a truly amazing eating experience. Isn’t that what life is about; amazing eating experiences.

1. Taste – I use 3 simple ingredients to get the most explosive flavor you can ever want out of your bird. Fine sea salt, softened unsalted butter and White Truffle Oil. How much butter and oil? 50-50. The key is to make sure the butter is softened, and then mix it thoroughly with the oil.

2. Aroma- One of the most under explored aspects of cooking in my opinion. I load the inside cavity of the bird with different aromatics. Orange, garlic, thyme, bay leaf, black peppercorns.

3. Presentation – This is all down to three things, tempering the bird (bringing it to room temperature before cooking), trussing the bird and cooking it properly. Trussing promotes even cooking throughout. Proper oven roasting assures a gorgeously cooked skin. Do not forget to cut out the wishbone before cooking. It will aid you in carving the final product.

Oven Roasted Organic Free-Range Chicken, Root Vegetables, Chanterelle Mushroom Viniagrette

For the Chicken:
4 pound organic free-range chicken
½ orange quartered
2 garlic cloves
3 sprigs thyme
1 bay leaf
Black peppercorns
Unsalted butter - softened at room temp
White truffle oil
Fine sea salt

Safflower oil
1 white onion – chopped
2 carrots – peeled & chopped
1 parsnip – peeled & chopped
1 turnip – peeled & chopped
1 leek (white & light green parts only) – chopped
1 Yukon gold potato – peeled & chopped
2 celery sticks – chopped

Remove the chicken 45 minutes before cooking from the fridge.  Preheat oven to 450 F.

Heat the safflower oil over medium-high heat in an oven-proof saute pan.  Add the chopped onions, carrots, parsnips, turnip, leek, potatoes, and celery.  Season with sea salt and pepper. Cook for 5 minutes.

Insert the orange, garlic, thyme, bay leaf, and black peppercorns into the cavity of the bird.  Truss the chicken using butcher's twine.  In a bowl, thoroughly mix the softened butter and white truffle oil.  Massage the mixture all over the chicken's skin.  Season liberally with sea salt.  Take the saute pan off the heat.  Lay the chicken on the bed of veggies.  Transfer to the oven.  Roast for 55 minutes.

For the Big Pot Blanched Green Beans:
Green beans
Fine sea salt

Use the biggest pot you have. Fill it with water. Season with sea salt. Taste. The water should taste like the ocean. Bring to the boil. Add the green beans. Turn the heat up to maintain a rolling boil. Cook until tender. 5 minutes.

Prepare an ice water bath. Large glass bowl, water and ice. Remove the green beans and plunge into the ice water.

For the Chanterelle Mushroom Vinaigrette:
¼ cup champagne vinegar
1 shallot – peeled & minced
1 tbs Dijon mustard
½ cup olive oil
1 tbs walnut oil
Fleur de Sel
White pepper
1 lb chanterelle mushrooms – trimmed & chopped
¼ cup safflower oil

In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and olive oil. Blend until emulsified. Season with Fleur de sel and white pepper. Pour into a glass bowl.

In a sauté pan, heat the safflower oil over medium-high heat. Add the chanterelles and cook to a golden brown.

Fold the mushrooms into the vinaigrette. Check for seasoning.

The smell coming from the kitchen will have your guest really giving thanks.

That's it for now...till we exchange a few words again...Peace!


  1. Great recipe!!!! Love the wishbone tip! I am doing my first organic, free-range local turkey this year. I am thoroughly excited!! I will have to try this recipe soon! Looks delicious, I can smell through my iPhone screen...well I wish. Apple needs an taste-o-vision app asap!

  2. I prepare my chicken like you, but what really impressed me about this dinner is your Chanterelle Mushroom Vinaigrette and I will make it and when I do will most definitely let you know.

    Happy Thanksgiving to you and your familia.

  3. This sounds delicious Lazaro, and the presentation is impeccable.
    Chicken is a main staple in my home also. There are so many different ways to prepare and serve it. This looks like a great chicken dish.
    Thank you for sharing & I wish you and your family a beautiful holiday!

  4. Hey Lazaro,

    I totally agree, life IS about amazing eating experiences, and you sure know how to create those, my friend ;-). That chicken is browned perfectly! I'm assuming that's your share since it's the dark meat. I remember your Queen likes the white meat.

    Being brought up in an Asian family and surrounded with Asian food, I've never had a chance to try truffle oil in any of my family's home cooking. You always use the best ingredients in your dishes and you always inspire me to step out of my comfort zone to try new ingredients. Next time I go shopping I'm going to look for these ingredients and give this chicken a try some time. This looks and sounds absolutely amazing :-P

    By the way, I stopped by Valerie's site and saw your sweet mention about me. Thank you for being you! I believe karma has a funny way of bringing people to the right place at the right time. Don't ever change the way you blog!

  5. Hey Lazaro, Thanks for sharing this recipe, I will be making this soon. I love the green beans with the chanterelle mushroom vinaigrette and it sure looks beautiful. Hope you're having a nice weekend:)

  6. I can just imagine the wonderful aroma coming out of your kitchen when you are cooking this! I like that you flavor your chicken with truffle oil, I think this may be the only way to convince 5 Star Foodie Jr. to try the roasted chicken and of course as a mushroom addict she will love the chanterelle vinaigrette (of course I'm loving that element here as well).

  7. WOW! I've never cooked a whole chicken/bird. This is helpful for me to get prepared! The quarter leg is my favorite part of the whole bird. I only season my chicken with salt, pepper, and oil. I should try truffle oil sometimes. The mushroom vinaigreete sounds about right and up my alley.

    Have a good weekend from the sicko!

  8. Beautiful recipe, and wonderful alternative to turkey...And truffle oil and butter, well that in itself makes for perfection.
    But the chanterelle vinaigrette, that for me :)

  9. i love the aroma and the warmth that an oven roasted chicken always bring... great presentation too!

  10. Wow, this chicken in beautiful! I have to agree: roast chicken trumps roast turkey any day. Especially when you rub softened butter and WHITE TRUFFLE OIL over the bird. I've whisked a little truffle oil into sauces before, but I've never used it as a rub. Mmm. I like your take on Thanksgiving - I don't think my very traditional mother-in-law will go for it, but once Peter and I host a Thankgiving - the chicken comes out! :D

    Have a great Sunday, Lazaro!

  11. Well, it seems we are of a similar mind about what to do with the bird... I am using truffle butter on my turkey and green beans too... just a traditionalist about the turkey, Lazaro, I can't do thanksgiving without it! I love the smell of that butter... the whole kitchen and dining room are perfumed by it when I pop the oven door. Will try it on a whole chicken next time and make the chanterelles.. how decadent (and thanks for the wishbone tip!).

  12. Good morning, Laz!

    You are so right; these three basics are the FOUNDATION of a good tasting bird and I especially love the combo of the SOFTENED butter and the oil.

    Have you ever stuffed UNDER THE SKIN of the bird? I do so with a mix of cooked spinach, bread crumbs, ricotta and parmesan cheese and lots of garlic. This goes under the skin and it is well, TDF.

    Green beans are a must and there you have it. Enjoy every bite and live it up with those you LOVE!!!

    Bon Apétit! Anit

  13. We did chicken one year for Thanksgiving. It was great! The white truffle oil and butter look incredible! Too bad I just used up the last of my truffle oil! Will have to get more so I can do this with the bird I have in the freezer. Thanks for such a beautifully flavorful and simple recipe! Happy Thanksgiving!

  14. As we say in the South "finger-licking good!".

  15. If I ate chicken this would be the chicken for me, for sure! Love the veggies and especially the chanterelle viniagrette... perhaps I will incorporate that into my tofurky this year :) Great job as always!

  16. Wow, love the mixture of butter and white truffle oil atop the bird! Definitely something I've never tried! A great roast chicken really is one of the most comforting dishes out there, why not serve it on a holiday like Thanksgiving?

  17. A wonderful stand-in for turkey! Gorgeous all round dish Lazaro! Fantastic presentation :)

  18. Bet that truffle oil on your bird smells divine when baking!
    And I can't wait to try your vinaigrette.

  19. I think it's great that you're making chicken instead of turkey for Thanksgiving! (I've never told this to my family -- they'd probably disown me ;) -- but I secretly LOVE the flavor of roast chicken much, much more than turkey.) Great tips, especially the wishbone one! I know what you mean about the smell of roast chicken...I don't think there's anything that smells better (except maybe baking bread...but even that is a close call)!

  20. Happy Thanksgiving to you. And since I am a veggie I'll take the pasta e fagioli from the previous post :-)


  21. I love all those goodly aromatics. It makes the kitchen into a little slice of heaven. And the gorgeous vegetables sing and entice.

  22. I wish I could present my dishes as prettily as you do, Laz! What could be the problem? Rushing? Hungry? I'm not sure, but you are very talented in plating!

  23. I really like your blog.. very nice colors & theme.

    Did you create this website yourself or did you hire someone to do it for you?
    Plz reply as I'm looking to design my own blog and would like to know where u got this from. appreciate it
    Here is my website ...


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