This week’s most liked/requested recipes from my Instagram and Facebook posts were the Green Soup and Roast Chicken. Enjoy!
The following Green Soup recipe is adapted loosely from the wonderful Rebecca Katz.
Yield: 7-8 Servings
• 2 Tbsp Olive oil
• 1 large onion, diced
• 2 large Yukon gold potatoes, diced
• 1/2 tsp Kosher salt
• 3 cloves garlic, minced
• Pinch red pepper flakes
• 7 cups vegetable broth
• 1 bunch collards, stemmed and coarsely chopped
• 1 bunch green chard, stemmed and coarsely chopped
• 1 cup parsley, chopped
• 1 teaspoon lemon zest
• 1 Tbsp freshly squeezed lemon juice
1. Heat olive oil in a large pot over medium heat, add the onion, potato, and salt and sauté until ~ 10 minutes. Add the garlic and red pepper flakes and stir for another 30 seconds. Pour in ½ cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
2. Add in the collards and chard and another ¼ teaspoon of salt. Stir well to combine so that the greens will wilt. Then add the remaining 5½ cups of broth, bring to a boil, reduce the heat to medium, cover, and simmer for ~10 minutes.
3. In a blender, puree the soup until smooth. Blend the parsley into the last batch (this brightens the color to a gorgeous green). Stir in the lemon zest and juice. Taste and add more lemon and/or salt as needed.
The following Roast Chicken recipe is how I roast a delicious bird after years of tweaking and refining…
• 1 fresh whole chicken, about 5-6 pounds
• Kosher salt
• Ground black pepper
• 1 lemon, ends cut off
• A variety of fresh herbs (example: parsley, thyme, rosemary)
• 2 tablespoons unsalted butter, softened
• 2-3 onions, peeled and cut in half
• 1/2 cup dry white wine or chicken stock
• 2 tablespoons unsalted butter, kept cold in refrigerator
1. Heat oven to 425 degrees F. Remove giblets and liver from chicken’s cavity; discard or reserve for another use. Let chicken rest at room temperature 1 hour. Season cavity with salt and pepper then stuff with lemon and herbs. Rub softened butter under chicken skin then season outside of skin with salt and pepper. Truss chicken or tie legs together with twine.
2. Place chicken in a small roasting pan or a large ovenproof skillet. Place onions flat side down and rest chicken on top, breast side facing up. Roast until an instantread thermometer inserted into the thickest part of thigh registers 165 degrees and/or juices run clear, ~75-90 minutes. Remove twine and transfer chicken to a platter, let rest 15 minutes.
3. Remove onion and place pan over mediumhigh heat. Pour in wine or stock to deglaze pan, stirring and scraping up browned bits. Cook until reduced by half; add butter, swirling pan until melted. Season with salt, if necessary.
4. Carve chicken and serve with pan sauce.