All content copyright Katrina Hall 2008 through 2017

Monday, October 8, 2012

roasted chicken with green garden sauce: the end of summer




Tonight the chill at 5 o'clock was obvious - summer is over, and fall is creeping in.  The last few nights have been brisk enough to start a fire in the woodstove . Instead of vibrant ( and what I call "transcendental") brilliant orange and red leaves, we have seen only the slow yellow fading of the summer greening.   The brisk weather inspired me to roast a little chicken, but instead of the tarragon chicken I usually make, I thought of my friend from Red Maple Farm, who makes a glorious adieu to her garden with a zesty, green sauce of everything from tomatillos to pinched leaves of chard and the last cucumbers.  Though lacking tomatillos, the sauce I made from bits of this, and leaves of that, I was able to come up with something that shouted a last goodbye to the garden.



First, you need a small chicken. Preheat oven to 400F. Rinse the chicken, pat it dry, then smear with unsalted butter and drizzle a little olive oil over, and sprinkle with sea salt and pepper.  Squeeze a lemon all over the chicken, including the inside cavity, then put the squeezed lemon inside the chicken.  Roast for an 1/2 hour, then turn heat down to 350F.  Roast for an hour to an hour and a half, or until the legs move easily when jiggled - it depends on the size of the chicken and the temperature when it was put in the oven.

For the green sauce:

Take a stroll through your garden or herb garden ( or your fridge!) gathering mild greens in a basket.  Avoid strong-tasting herbs, as this is a mild, fresh-tasting sauce.  Avoid basil, sage, more than a pinch of oregano, garlic.

I used:
 1 cucumber, washed and partly peeled, cut up
a handful of arugula
a handful of green tomatoes
a small handful of onion/scallion tops
a handful of parsley, both Italian and frilly
a few stems and leaves of green chard
a few chives, snipped
a small handful of nasturtium leaves
sea salt and pepper
a few drizzles of olive oil
Oh how I wish I had bought some tomatillos!  They are amazing !  Tangy, spicy, delicious.  And sorry to to have forgotten to bring home some radish leaves, which are amazingly tasty in sauces, like this, or green smoothies.

Place in food processor and coarsely puree.  Taste, and correct seasonings- it usually needs more salt.  Serve on top of sliced roasted chicken, along with the last tomatoes and some fingerling potatoes.

Enjoy!






3 comments:

kellypea @ Sass & Veracity said...

Love the idea of transcendental colors on trees -- I think I just might take myself on a photo walk here to show a bit of our color which is quite rare. Stay tuned for that. In the meantime, this green garden sauce has my name all over it! Gorgeous and yummy, I'll bet.

katrina said...

Oh, I would love to see color in San Diego, Kelly! Your kind of color, I mean. Here, once in a while I come across one of those transcendental glories of a tree, but as I said before, leaf season is spotty this year.

Delighted you liked the sauce! I was thinking to myself "Oh, boy. Here you go again, with some random odd recipe that interests only you":) What a pleasure to know I was wrong. Thanks!

Marianne said...

Oh my! Every time I comment here, I use the same word: LOVELY! But it works. Your posts and photos are always so lovely and your recipes and ideas are lovely, too! LOVELY, Katrina, just lovely!