F A L L I N T O F L A V O R R E C I P E S
Recipe whiz and
Better H om es and
Gardens
regular D a v id B o n o m
created our cool-weather recipes.
“W hen I see the first fall fruits
and vegetables, I think roasts,
casseroles, and thick creamy
soups. I love the satisfying,
warming atmosphere these dishes
create as they cook.” As a chef and
cooking teacher, David stays busy
developing and testing recipes in
his New Jersey kitchen.
1. S P IC E IT R IG H T “One of my
favorite ways to build flavor with
very little effort is to use a spice
rub. I simply stir together some
spices, then rub them over
whatever I’m cooking— whether
it's meat, poultry, or fish.”
2. G O FO R G O LD EN “Another
way to add depth is through
caramelization. The browning
of natural sugars in meat and
vegetables adds a sweet nuttiness
to the final dish.”
3. B A LA N CIN G A C T “Adding fruit
to savory dishes creates balance
and complexity. The hint of
sweetness in the fruit helps
tem per heartier, more intensely
flavored fall ingredients.”
SPICE-RUBBED CHICKEN
Roasting chickens arc larger than broilcr/frycr
chickens and tend to be
juicier. They’re ideal
fo r whole-roasting and rôtisserie cooking
PREP: 20MIN. ROAST:2 HR. OVEN:350°F
4
cups thickly sliced or quartered red,
white, and/oryellow onions, and/or
boiling or ciopollini onions, peeled
1
5-to6-lb.wholeroastingchicken
1
tsp. sugar
1
tsp. garlic powder
i
tsp. ground cum
in
i
tsp. paprika
l
tsp. ground coriander
Va
tsp. salt
Va
tsp. ground cinnamon
Va
tsp. ground black pepper
Vs
tsp.ground nutmeg
2
Tbsp. olive oil
Chard leaves (optional)
1.
Preheat oven to 350°F. In large shallow
roasting pan place half the onions in an
even layer. Sprinkle with
Va
teaspoon
salt;
set aside. Fold chicken neck skin onto
chicken back, secure with small skewer; tie
legs to tail with kitchen string. Tie wings
close to body or twist wing tips up and tuck
under back of the chicken.
2.
In small bowl combine sugar and
remaining seasonings. Brush chicken all
over with oil. Sprinkle spice mixture and
rub in with Fingers. Place chicken, breast
side up, on onions in pan. If desired, insert
meat thermometer into center of inside
thigh muscle. (Thermometer should not
touch bone.) Loosely cover with foil.
3.
Roast 1 hour. Remove foil. Add
remaining onions to pan. Roast, uncovered,
30 minutes; cut strings on legs and wings.
Roast 30 to 45 minutes more or until
drumsticks move easily in their sockets
and chicken is no longer pink (180°F in
thigh). Cover with foil. Let stand
15 minutes before carving. Serve chicken
with roasted onions and chard leaves.
SERVES
6
TO
8
.
EACH SERVING
618 cal, 42 g fa t (11 gsat. fat),
191 mgchol, 438 mg sodium, 9 gcarbo, 2 g
fiber,
49gpro. Daily Values: 9% vit. A, 14% vit. C,
5% calcium, 13% iron.
A pantry staple,aromatic onionsare a cornerstone vegetable for developing
depth and flavor. When cooked low and slow they become sweet and golden, or
caramelized. Select firm onions with short necks and papery outer skins. Avoid
those with soft spots or sprouts. Store dry, thick-skinned winter onions (available
September through March) in a cool, dry, well-ventilated place for several weeks.
ONION MATH
1
small onion=V3CUP chopped
1
medium onion = V2 cup chopped
1
large onion = 1
cup chopped
1
large red onion = 2 cups chopped
2 1 4
OCTOBI R2008 BETTER HOMES AND GARDENS
