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Recipe by:
Jayni Carey of Jayni’s Kitchen
Courtesy of Sustainable Table ® Ingredients:
1 free range chicken, about 3 pounds (Bauman’s Cedar Valley Farms)
Marinade:
2 garlic cloves, peeled and smashed (Jayni’s backyard garden)
1 teaspoon each fresh rosemary, thyme, oregano and marjoram, chopped (Jayni’s backyard garden)
1 cup white wine (Davenport Orchard and Winery)
1 teaspoon natural sea salt
1 quarter teaspoon organic black pepper
3 tablespoons organic extra-virgin olive oil
2 small heads garlic (Jayni’s backyard garden)
4 tablespoons organic extra-virgin olive oil, divided
1 medium butternut squash, about 1 to 2 pounds (locally grown)
1 medium organic leek
4 ounces oyster mushrooms, cleaned and stemmed (Wakarusa Valley Farm)
Natural sea salt and organic black pepper, to taste
1 quarter cup white wine (Davenport Orchards and Winery)
Directions:
Place the chicken on a cutting board, breast-side down. Using kitchen shears, remove the tail. Butterfly the chicken by cutting down one side of the backbone from the thigh to the wing. Turn the chicken around and cut down the other side of the backbone, wing to thigh. (Or, remove the backbone in the same fashion using a sharp knife.) Turn the chicken over, breast-side up and press firmly on the breast to crack the breastbone. Rinse the chicken under cold running water, drain and pat dry with paper towels. Fold the wings back behind the body joint. Place the chicken in a large eco-friendly storage bag (or in a shallow pan).
Marinade: In a small bowl, combine the smashed garlic cloves, herbs, wine, salt and pepper. Whisk in the olive oil. Pour the mixture over the chicken and seal the storage bag. Turn the bag over several times until the chicken is well-coated with the marinade. Refrigerate for at least 8 hours, or overnight, turning the bag several times.
Remove the marinated chicken from the storage bag and place it on a baking rack, breast-side up. Place the rack in a large baking dish and pour the marinade over the chicken. Using a sharp knife, slice about inch off the top off the garlic heads to expose the cloves, and trim the root ends. Toss the heads with 1 tablespoon of olive oil and sprinkle with salt. Place them cut side down under the baking rack. Roast the chicken in a 400 degree oven for 30 minutes while preparing the vegetables.
Cut the butternut squash in half, crosswise. Peel both portions with a vegetable peeler. Cut the bottom half of the squash in half, and using a large spoon, scoop out the seed pod. Cut the squash into -inch dice and place in a large bowl. Remove the root end of the leek and most of the green tops. Cut the leek in half, lengthwise. Rinse under cold running water (rinse between the layers to remove sand and dirt), drain and slice into ¡Æ-inch half-rounds. Place the leek in the bowl with the squash. Season the vegetables with salt and pepper and toss to coat with 2 tablespoons of olive oil. Place the trimmed oyster mushrooms in a separate bowl, season with salt and pepper and toss with 1 tablespoon of olive oil. After the chicken has cooked for 30 minutes, lift the chicken and baking rack off the baking dish and add the squash and leek mixture to the baking dish. Scatter the mushrooms on top of the squash and turn the garlic heads cut side up. Replace the rack with the chicken and continue roasting for 30 to 45 minutes more, until the chicken, vegetables and mushrooms are tender. (The total cooking time is 1 hour to 1 hour 15 minutes.) Remove the chicken to a cutting board and let rest for 5 to 10 minutes.
Transfer the vegetables and garlic heads from the baking dish to a warm platter. Pour the pan drippings and browned bits in the baking dish into a fat separator. Remove the fat and pour the pan juices into a small saucepan, add ¼ cup of white wine and simmer for about 2 minutes to reduce slightly.
Cut the chicken into quarters and top with the wine sauce. Serve the vegetables and garlic on the side. Tips:
Wine Recommendation: 2006 Davenport Chardonel from Davenport Vineyard. Recipe Number 223 added on 2008-02-27
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