Maple sweetness is a winning combination with spicy chipotle, garlic and rosemary. Photo by White Point Imaging.
1 organic chicken, 1.2 to 2 lbs
1 lemon, sliced in wedges
1 bunch mixed herbs (parsley and rosemary)
5-6 garlic cloves, slivered
water or chicken broth
sea salt and pepper to taste
Maple Chipotle Glaze
1 Tablespoon Dijon mustard
2 Tablespoons fresh lemon juice
1/4 cup maple syrup
1 Tablespoon fresh or dried rosemary, plus more for gravy
1 -2 Tablespoon Chipotle Oil
Sea salt and pepper to taste
Preheat the oven to 425 degrees. Wash the chicken and rub olive oil, salt and pepper on the outside skin and inside the cavity. Stuff the cavity with 2 slivered garlic cloves, herbs and lemon. Tie the legs with chicken string.
Place chicken on a roasting rack inside a heavy roasting pan. Add water or chicken broth 1/2 inch up the pan. Add garlic slivers to the broth. Tent chicken with tin foil and roast for 25 minutes. Baste chicken and lower heat to 350 degrees. Continue basting chicken every 20 minutes with broth and drippings for approximately 1 to 1 1/2 hours depending on the size of the bird.
Meanwhile, mix glaze ingredients together, adding oil last until thoroughly incorporated. Thirty minutes before the chicken is done, remove foil tent and brush on half of the glaze. Roast for 15 more minutes. Brush on remaining glaze and roast until 185 degrees registers on a meat thermometer and chicken is golden brown. Remove from the oven and let sit 15 minutes before carving.
For a simple gravy, first degrease the pan drippings. Add tapioca starch or cornstarch paste (mix 3 Tablespoons water to 1 Tablespoon starch) to the pan and heat while whisking to thicken the juices into a gravy. Add more rosemary and maple syrup if desired. Briskly whisk in more paste if thicker gravy is desired. Salt and pepper to taste.
Red pepper is the star here with added heat from chipotle peppers and tomatoes for sweetness.
Serve this bold red soup for Cinco de Mayo when it’s just too early for gazpacho.
This is a thick and creamy soup without the cream. Adding the chipotle pepper makes it spicy, or stay mild and swirl in Yogurt Chipotle Crema for a nice finishing touch. Cilantro can replace the tarragon but it’s nice to have different flavors for a Mexican spread.
Ladle individual bowls at your buffet or serve in smaller “shooter” glasses.
Roasted Red Pepper Soup
7 -10 small sweet red peppers
1/8 cup extra virgin olive oil
1 cup onion, chopped
2-3 cloves garlic, minced
15 oz tomato juice
1 chipotle pepper in adobo sauce (optional)
2 Tsblespoons taragon, chopped
1 teaspoon cumin
salt and pepper to taste
Place red peppers on a heated grill, turning all sides until charred. Place in a bag bag to sweat off the skin for approximately 15 minutes. Meanwhile, saute onion and garlic with olive oil in a small stock pot until onion is translucent. Remove peppers from the bag, cut in half and remove seeds. Using a utility knife, scape off the charred skin being careful to not remove the roasted flesh. Some blackened bits will remain. Place red peppers and the remainder of the ingredients in a high speed blender and puree. Adding the chipotle pepper will make this soup spicy. Return to the stock pot and heat. Add 1/2 – 1 cup water if too thick. Serve with a dollop of Chipotle Crema. Makes 1 quart.
Yogurt Chipotle Crema
8 ounces plain greek yogurt
1 chipoltle pepper in adobo sauce
pinch of salt
Place all ingredients in a high speed blender and puree.