Spring has come to the blog: We made it to the end of the Dark Days Challenge! We’re excited to share some spring recipes with you soon. But before we head off into the sunshine, I’m sending a round of applause to all the other Dark Days bloggers who stuck it out to the end, especially our hostess, Laura at (not so) Urban Hennery.
It’s been funny, pretending it was still Dark Days when the weather — and the market — make it clear that spring is upon us. Despite last week’s avocado orgy, we’ve tried to stick with the spirit of the challenge (and not torture participants in colder climates), using pantry goods and foraging in the freezer.
The weather has been obligingly wintery here in San Francisco this past week, so for our final Dark Days meal, we turned to a cool-weather dish I’ve been wanting to try for months. I came across this recipe in the River Cottage Cookbook, and was captivated: Why on earth had I never heard of pot-roast chicken before? We make pot roast with beef, and pork, and even lamb, but apparently the Brits (or at least Hugh F-W) know something we don’t. Dead simple, this one: Just chunk up whatever hardy vegetables you have on hand — vary the list below with the seasons, so long as there’s a starch and some onions — pop them in a big pot with a chicken in the middle, and Bob’s your uncle.
We made a few tweaks to the River Cottage recipe: Even once it was fully cooked, we found the chicken a little flabby and the pan juices a little thin for our taste. We solved both problems by popping the chicken back in the oven on its own for a few minutes to crisp the skin while reducing the pan juices a bit on the stove top. (Even if you don’t take this extra step, everything tastes delicious.) Cooked in this novel method, even the breast meat stays moist — a perfect ingredient for, say, chicken salad the next day. And should you have any leftover vegetables, they make a fine soup pureed with chicken stock and garnished with a bit of cream and a sprig of herbs.
Pot-Roast Chicken and Vegetables
- adapted from The River Cottage Cookbook
1 chicken, 4 to 6 pounds
2 tsp salt
freshly ground black pepper
3 large carrots
3 stalks of celery
2 bay leaves
1 cup white wine
1 cup unsalted chicken stock (or water)
3 sprigs of thyme
Preheat the oven to 375°F. Cut up the vegetables into large chunks. Smear butter over the top of the chicken, and season with salt and pepper. Place the buttered chicken in a large casserole or a deep lidded roasting pan, and surround with the chunked vegetables. Pour in the wine and stock, add the thyme, cover, and place in the preheated oven.
After an hour, remove the lid; stir the vegetables and baste the chicken with the fat on the top of the pan juices. Return to the oven, uncovered, for another 30 minutes or until the breast is browned and the juices run clear at the thigh.
Carve the chicken into individual portions and place in an oven-safe plate or pan; return it to the oven to get a little more brown and crispy while you finish the pan juices. Remove the vegetables to a serving bowl, and cover to keep warm. On the stove, simmer the juices in the roasting pan, reducing to a medium consistency (or as you like).
Farmers and food artisans who created the ingredients for this week’s meal:
Soul Food Farm, Vacaville: chicken
Catalán Family Farm, Hollister: onion, leeks, celery
Dirty Girl Produce, Santa Cruz: carrots
Little Organic Farm, Marin: potatoes
Spring Hill Cheese Company, Petaluma: Jersey butter
Souverain, Geyserville: white wine
Guisto’s Vita-Grain, South San Francisco: sea salt
…and our own homegrown bay leaves and thyme, and home-canned chicken stock
exemptions: black pepper