By Katy Sparks, Katy Sparks Culinary Consulting
Photos: Courtesy of Katy Sparks
There is a common misconception that chicken is somewhat boring or bland unless goosed up with tons of seasonings or sauces. Not so if you source your bird in the Hudson Valley and have the good fortune to run into Polly Gregor of Bonticou Ducks! Polly and I met last fall at Stone Ridge Orchards and I fell for her fruit wood smoked duck breast with its rich and complex flavor notes. For this column I wanted to share every-day yet festive recipes for the holiday season. And as much as I love Polly’s duck products, the Bresse-Malines cross breed chicken she raised by hand was just as unique and tasty while being more approachable for every day meals. █
One 3–4 lb. bird will feed two people with leftovers or four with the bones picked clean!
Note: These hard working birds require a more gentle approach in the oven. Think low (temperature) and slow (time).
3–4 lb. pasture raised bird
1 tsp. turbinado sugar
½ tsp. freshly ground black pepper
1 tsp. ground coriander seed
½ tsp. smoked paprika
½ tsp. dried garlic
For the Cavity:1 small onion, cut in half handful of thyme, rosemary and sage
½ lemon
For the Pan:1 carrot
1 rib of celery
2 cloves garlic, smashed, skin on
1 cup water or white wine
2. Rub the spice rub all over the legs and breasts and let sit uncovered in fridge at least four hours and up to 12 hours. The little bit of drying out of the skin makes it crispier when roasted.
3. Preheat oven to 300°.
4. Place the seasoned bird on the carrot, garlic and celery in a roasting pan. Pour the water or wine around the bottom.
5. Place the bird in the oven and cook low and slow until 160° or the juices run clear when the thigh is pierced with a knife. Let the bird rest on a cutting board while making the gravy.
2 tbsp. butter
3 tbsp. AP flour
1 tbsp. minced fresh sage
1 tsp. grated lemon zest
1 tsp. turmeric powder
1 cup of pan drippings/jus from the roasting pan (fat separated out for another use)
Water if needed
Salt and pepper
Directions:
1. Melt the butter in a small sauce pan, add the flour and whisk well to combine.
2. Cook while stirring over medium heat for two minutes. Add the sage, lemon zest and turmeric and cook while stirring one minute longer. Drizzle in the reserved pan drippings and jus from the roasting pan plus any that have accumulated from the carving board as the bird rests.
3. Bring the gravy to a boil, you are looking for a texture that coats a spoon. Season with salt and pepper.
1 tbsp. butter
1 rib of celery, minced
¼ cup minced onion
1 link of chorizo, casing removed and crumbled or 1 link sweet pork sausage with a ½ tea. smoked paprika and a ¼ tea. ground cumin added as it cooks
Directions:1. Heat the butter in a small skillet, add the celery and onion and sauté over medium heat until tender.
2. Add the sausage and break up as it is cooking.
In a mixing bowl:2 cups of crumbled cornbread or corn muffins
½ cup chicken stock or any poultry broth
Add the sausage mixture
Directions:1. Gently stir well together without breaking up the cornbread too much. Mixture should be moist but not too soggy.
2. Bake in a buttered gratin dish at 350° until golden brown on top.
1 head of Swiss Chard, rainbow or other cut into small strips using the diced stems as well
2 tbsp. butter
1 small onion, minced
1 clove garlic, minced
½ cup heavy cream
2 oz. of grated semi-aged local cows milk cheese like
2 oz. soft local goat cheese like
a few gratings of nutmeg
½ tsp. sea salt
a little freshly ground black pepper
Directions:1. Heat the butter in a shallow skillet. Add the onion and garlic and sauté until tender. Add the chard stems first and cook one minute before adding the greens.
2. Cook the greens just until wilted.
3. Remove contents of skillet to a plate to cool. When cool, gently squeeze out the greens.
4. Transfer the greens to a mixing bowl. Add the grated cow’s milk cheese, the cream, nutmeg, salt and pepper and stir together.
5. Transfer the mixture to a gratin dish. Dot the top with the goat cheese and bake at 400° until top is browned and cream has thickened around the chard.
1 tbsp. butter
1 tsp. freshly grated ginger
¼ cup turbinado sugar
4 oz. fresh whole cranberries
¼ cup orange juice
2 strips fresh orange zest
Optional: 1 tbsp. minced fresh green chili like poblano or jalepeno
Directions:
1. Melt the butter in a saucepan. Add the ginger and cook gently for two minutes. Add the sugar, orange juice, orange zest and cranberries.
2. Stir together and cook over medium heat until the cranberries pop open (about 15 minutes). Cool. Holds well in fridge for up to two weeks.
