- 1
Ingredients
- Baked Chicken
- Whole Local organic chicken
- 1 large onion
- 1/2 cup roasted garlic (1/4 cup roasted garlic oil)
- 3 sprig of thyme
- Sea salt /cracked black pepper to taste
- 1 tsp dry parsley
- 1 tsp dry thyme
- 1 tsp dry oregano
- Honey glazed carrots
- 1 cup julienned carrots
- 2 T local honey
- olive oil salt/pepper to taste
- Mashed potatoes
- Ingredients
- 3 1/2 pounds potatoes (local of you got em)
- 2 tablespoons kosher salt
- 1 1/2 cups heavy cream
- 6 Tbs unsalted butter
- hand full of chives
Preparation
Step 1
Chicken:
Pre heat oven to 420
Fill the cavity of the bird with onion, roasted garlic, and thyme. Sprinkle dry herbs and salt/pepper over skin of bird, then massage garlic oil over whole chicken. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, or until it has reached 175 degrees depending on the size of the chicken, basting occasionally.
Once finished, cover and let rest.
Gravy:
Use the drippings from the chicken, a slurry of flour and red wine to make a gravy. Salt and pepper to taste
Carrots:
Pre heat oven to 400 degrees
Spread carrots evenly on a sheet pan then roast until a few are crispy (10 to 15 min)
Mashed Potatoes:
Peel and dice potatoes, making sure all peices are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the heavy cream and the butter in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the butter, cream, and finely sliced chives
FOR THE ROLL
Using a pastry brush, wet the egg roll wrapper along all 4 sides.
Add a dollop of mashed taters, a drizzle of gravy, some carrots and chicken. Roll and fry 3 to 4 minutes in veg oil.