Roast Whole Chicken with Cauliflower - 13g Carbs, 4g Fiber
{Not sure why this is so high in sodium… So if you are
on a low sodium diet find ways to cut down in the recipe
like not using the kosher salt and using unsalted butter
or do not use. Take care, Gloria}
Total time: 2 hours, 15 minutes
Servings: 6
Note: From "The Bistros, Brasseries and Wine Bars of Paris" by
Daniel Young. (This recipe is from Thierry Breton of Chez
Michel.) Orange cauliflower is available at Whole Foods and
Bristol Farms stores, select supermarkets and farmers markets.
White cauliflower can be substituted. Baby carrots of various
colors are available at farmers markets.
1/2 cup hazelnuts
1 roasting chicken, 5 to 6 lb
5 Tbsp butter, softened
Kosher salt
Freshly ground black pepper
1 lb mixed white and orange cauliflower
1 small head garlic
5 shallots, peeled and quartered
1 lb baby carrots, mixed colors, scrubbed under running water
Flat-leaf parsley, chopped, optional
1. Heat the oven to 350 degrees. Put the nuts on a baking sheet
and toast them in the oven until browned and fragrant, about
10 minutes. Let cool, then coarsely chop the nuts. Set aside.
2. Raise the oven temperature to 425 degrees. Clean the chicken
inside and out with cold water; pat dry with paper towels. Let
stand for 20 minutes.
3. Smear the butter under the skin and on the outside of the
chicken and season with 2 teaspoons salt and one-eighth
teaspoon pepper. Tie legs together with kitchen twine. Place
the chicken, breast side up, in a roasting pan, and cook until
the skin begins to crisp, about 20 minutes.
4. While the chicken is roasting, prepare the vegetables. Wash
the cauliflower and separate it into large florets. Separate
the garlic cloves from the head and crush them by laying each
clove on a flat surface and pressing down on it with the broad
side of a large kitchen knife. Remove the peel. After the
20 minutes, distribute the crushed garlic cloves and shallots
around the chicken in the pan, top with the cauliflower and
carrots, and drizzle with 1 cup cold water. Season vegetables
with salt and pepper to taste.
5. Lower the oven temperature to 350 degrees and cook, basting
the bird and vegetables with the cooking juices two to three
times, for 20 minutes more. Then scatter the hazelnuts over
the cauliflower, basting every 10 minutes or so, until the
juices run clear when you cut between a leg and a thigh,
about 1 hour more.
6. Transfer the chicken to a warm serving platter and let
stand 10 minutes. Surround the chicken with vegetables,
spoon the cooking juices all over, garnish with parsley
if desired, and serve immediately, carving at the table.
Each serving:
683 Calories, 58g Protein, 13g Carbs, 4g Fiber, 43g Fat,
14g Saturated Fat, 243mg Cholesterol, 1,013mg Sodium