Basil-Roasted Chicken With Garlic
Serves 8.
Note: The garlic in this recipe is unpeeled. It roasts along with the chicken and then is puréed into a rich, brown, slightly sweet sauce. From "Savoring the Seasons of the Northern Heartland," by Beth Dooley and Lucia Watson.
• 2 chickens (about 2 1/2 to 3 lb. each)
• 1/2 stick (4 tbsp.) butter, softened
• 1/4 c. chopped fresh basil
• 1/4 c. chopped fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 30 large garlic cloves, unpeeled
• 1/4 c. lemon juice
• 2 c. low-salt chicken broth
• Salt and freshly ground pepper to taste
• Fresh basil leaves for garnish
Preheat oven to 350 degrees. Remove the fat, neck, liver and gizzards from the body cavity, and then rinse and pat the chicken dry. Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
Mix the butter, chopped basil and parsley, salt and pepper together in a small bowl. Rub half of the butter mixture under the loosened skin of one chicken; be sure to get it under the skin around the leg and thigh. Repeat with the second chicken.
Put four of the garlic cloves into the body cavity of each chicken and scatter the rest in the roasting pan. Add the lemon juice and broth. Place the chickens, breast side up, on top of the garlic and broth. Roast in the oven, basting occasionally with the pan juices, for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced. Transfer the chickens to a heated platter and tent with aluminum foil to keep warm.
Pour the juices with the garlic cloves into a blender and purée, then place through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon. Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste. Carve the chickens and serve them drizzled with the sauce and garnished with fresh basil leaves.
Nutrition information per serving:
Calories350
Carbohydrates5 g
Protein35 g
Fat21 g
including sat. fat8 g
Cholesterol120 mg
Sodium300 mg
Calcium64 mg
Dietary fiber 1/2 g
Diabetic exchanges per serving: 1 vegetable exch., 5 lean meat exch., and 1 fat exch.
Chicken Salad With Apples, Walnuts and Maple-Mustard Vinaigrette
Serves 4 to 6.
Note: To toast nuts, heat them in a small, dry saucepan over low heat until fragrant and lightly browned. From "Savoring the Seasons."
• 1 to 1 1/2 lb. skinless, boneless poached chicken breast, cut into 1/2-in. chunks (or leftover chicken to equal 2 1/2 to 3 c.)
• 1 c. diced celery
• 2 large tart apples, cored, skinned and cut into 1/2-in. chunks
• 3/4 c. lightly toasted chopped walnuts
• 1/3 to 1/2 c. Maple-Mustard Vinaigrette (see recipe)
• Fresh greens
Toss together the chicken, celery, apples and walnuts with just enough dressing to lightly coat; refrigerate until cold. When ready to serve the salad, place the chicken mixture on a bed of fresh greens and drizzle with additional vinaigrette.
Nutrition information per serving with 1/2 c. vinaigrette:
Calories370
Carbohydrates20 g
Protein26 g
Fat22 g
including sat. fat3 g
Cholesterol58 mg
Sodium92 mg
Calcium58 mg
Dietary fiber3 g
Diabetic exchanges per serving: 1 vegetable exch., 1/2 fruit exch., 1/2 other carb. exch., and 1 fat exch.
Maple-Mustard Vinaigrette
Makes 2 cups.
From "Savoring the Seasons."
• 1/3 c. cider vinegar
• 3 garlic cloves, peeled and crushed
• 2 shallots, peeled and diced
• 1 tsp. freshly ground pepper
• 1 tsp. smooth Dijon mustard
• 1 tsp. coarse mustard
• 2/3 c. maple syrup
• 1 c. vegetable oil
In a blender, combine vinegar, garlic, shallots, ground pepper, Dijon and coarse mustard and maple syrup. Blend on high, then pour in the oil in a slow stream and process until thick.
Nutrition information per 2-tbsp. serving:
Calories160
Carbohydrates10 g
Protein0 g
Fat14 g
including sat. fat2 g
Cholesterol0 mg
Sodium26 mg
Calcium13 mg
Dietary fiber0 g
Diabetic exchanges per serving: 1/2 other carb. exch., and 3 fat exch.