Whole Roast Chicken with Ginger and Olive Broth served with Spinach Salad (serves 4)

I wanted to be festive the night before the Thanksgiving Holiday in these here United States, so……as I never get to cook a turkey (that job being my mother-in-law’s), I cooked a roast chicken in a celebratory style!

Whole Roast Chicken with Ginger & Olive Broth

It tasted like a mini-feast on a plate. The ginger-y, olive-y broth added to the succulence of the chicken, and, the crunch of the simple salad was the perfect accompaniment.

The lovely Spinach Salad (I added some olives to the salad, more lovely, but it is not necessary)

I also made rice for those who wanted more girth, and managed to satisfy everyone.

It was a beautiful family night and I was so thankful for food, and the power it has to bring people together.

____________________________________

For the Roast Chicken ;You will need: 1 whole chicken, (3lb), 2 onions, cut in half & sliced into very thick 1/2 moons, 2 sprigs fresh rosemary, 2 fresh bay leaves, 1 tbs minced fresh ginger root, 1 tbs fresh lime juice, 1 vegetarian bouillon cube, crumbled, 1 cup pitted green olives, 2 tbs extra-virgin olive oil,  3 cups water, cracked blacked pepper & sea salt to season chicken,

For The Spinach Salad; You will need: 10 oz (approx) baby spinach leaves, washed and dried, 4 tbs extra-virgin olive oil, 1 1/2 tbs good quality balsamic vinegar, 2 tsp honey, cracked black pepper.

Preheat Oven 400*

1 – In a heavy casserole with a lid, add the onions, olives, rosemary, bay leaves, lime juice, crumbled bouillon cube and grated ginger.

Lay veggies and herbs in bottom of heavy casserole

2 – Lay the chicken on top and drizzle with the oil and several grinds of black pepper. Put lid on top and place in oven for 1 hour 15 minutes.

lay chicken on top and add pepper and oil

3 – Remove lid from pot and continue to cook for another 10 to 15 minutes at which time the skin will have browned. Transfer chicken to a plate  to rest (tent with foil) for about 10 minutes. When you carve the bird it will release juice, which you should return to the pan juices.

* If you are cooking rice, time to have ready by the time the chicken comes out of the oven*

remove chicken to rest on a plate

For the Salad: Whisk the olive oil, balsamic and honey together. Taste and add more of any or all of the ingredients until it is to your taste. Put leaves into a bowl and dress the salad right before you serve.

My man Dave mixed the salad into the chicken and add rice (very delish)

Divide the dish between four plates, making sure to give everyone lots of pan juices with onions and olives.

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