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Start off your Pioneer Day holiday week with some BBQ chicken and grilled vegies. Harmon's chef Aaron Ballard makes oven roasted cauliflower and a standing roasted chicken using a soup can.
Standing Roasted Chicken - Serves 4
Prep time 15 minutes
Cook time 60 minutes
INGREDIENTS:
1 whole broiler chicken without giblets
1 can Campbell's chicken broth
1 tablespoon Knorr chicken consume (powdered chicken bullion)
2 teaspoons cumin powder
1 teaspoon sweet paprika
2 tablespoons cooking oil
1 small pearl onion or garlic bulb
Beer can chicken stand.
DIRECTIONS: Pre-Heat grill. Mix Knorr seasoning with cumin, paprika and oil until it makes a paste. Rub it all over the chicken. Open the can of chicken broth and place in beer can holder. Place the chicken over the rack.
Once the grill has come to temp (around 350F to 400F) place the chicken on the grill off of direct heat. Close the lid and monitor heat so that it stays between 350F and 400F. If you would like to cook it in the oven instead; preheat oven to 375F.
Follow the same directions for making the rub and dressing the chicken. Place the standing chicken on a baking sheet and place in oven. Cook chicken until it reaches an internal temp of 165F at the breast.Remove chicken from heat and allow to rest for 10 minutes before carving. If you would like it a little smoky you can substitute sweet paprika for smoked paprika. Or you can add a few pieces of hickory or apple wood to your coals the last ten minutes of cooking.
Oven Roasted Cauliflower - Serves 4 to 6
Prep time 20 minutes
Cook time 40 minutes
INGREDIENTS:
1 head cauliflower, whole, stem trimmed and leaves removed
2 ½ cups chicken stock
1/3 cup olive oil plus more for serving
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoons peppercorns
3 sprigs of thyme
1 tablespoon sugar
1 bay leaf
Coarse sea salt (for serving)
DIRECTIONS: Pre-Heat oven to 425° F. Bring chicken stock, oil, salt, lemon juice, butter, peppercorns, thyme, sugar, bay leaf, and 8 cups water to a boil in a large pot. Carefully lower in cauliflower, reduce heat, and simmer; 5 to 10 minutes. Transfer cauliflower to a foil lined baking sheet or roasting pan, draining well.
Roast, rotating pan halfway through, until brown all over, Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. This can be served whole or broken up into smaller florets. For even more flavor make a dipping sauce using 1 part goat cheese, 1 part sour cream, and one part mascarpone. Blend together and sprinkle with a few fennel seeds.
