B-b-b-bird, bird, bird, b-bird’s the Word!

This week it’s all about the bird.  Thursday kicks off the start to the Missouri Valley Arch Madness in St. Louis. Creighton will play Bradley at 2:30pm on Friday afternoon after beating them here in Omaha in Double OT..111-110.

But today, Sunday dinner, it’s really all about the chicken. I’ve never roasted a whole chicken before and it’s not any different than roasting a turkey, but on a smaller scale. This recipe was easy and delicious.

B-B-B-BIRD

Speaking of turkeys, let’s hope Creighton gets past the first round and we aren’t eating breakfast at the Cracker Barrel in Columbia, Mo. on Saturday morning.

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6 Comments Add yours

  1. Jeff says:

    I love cooking whole chickens. I do it “Beer Butt” style on the grill often. Always juicy and delicious. Looks yummy.

  2. Diane says:

    Birds are easy. I have done them before with lemons tucked inside. Bet yours tasted every bit as good as it looks.

  3. winterssss says:

    I have never heard of stuffing a chicken with grapes before. Interesting!

  4. monica says:

    how’d you like those grapes? told ya they were good. Jughead did a beer chicken on the grill before but he had a hard time of it, he crammed the can into the neck rather than the butt!!!Go figure,Welcome to my world!

  5. Mike says:

    Jody Adams’s Balsamic-Marinated Chicken Stuffed With Green Olives (a.k.a. Roxanne’s Roast Chicken)
    Chef Jody Adams has served a duck dish using the same marinade and technique at Rialto in Boston for about 20 years, she says. Five years ago, while attending a culinary lecture about umami, she realized why this dish is a customer favorite: The soy sauce, balsamic vinegar, olives and poultry are all rich in umami compounds. A long marinade and slow roasting magnifies those flavors.

    Yield: Serves 4
    Prep time: 10 minutes (plus the time to bring chicken to room temp.)
    Cooking time: about 1 ½ hours (mostly inactive aside from turning the chicken)
    Resting time: 10 minutes
    ½ cup balsamic vinegar
    ¼ cup soy sauce
    ¼ cup Dijon mustard
    1 ½ teaspoons mustard seeds
    1 ½ teaspoons dried rosemary
    1 ½ teaspoons freshly ground black pepper
    ½ small white onion, chopped into ¼ inch dice
    1 (4-pound) roasting chicken
    12 large pitted Sicilian green olives
    • Mix the vinegar, soy sauce, mustard, mustard seeds, rosemary, pepper and onion together in a bowl large enough to hold the chicken, and set aside.
     
    • Remove the package from the cavity of the chicken; reserve for another use or discard it. Taking care to work directly over a sink, and not spray chicken juices around the kitchen, rinse the chicken inside and out and then dry thoroughly with paper towels. Roll the chicken all around in the marinade, making sure plenty of marinade flows inside the cavity. Cover and marinate 8 hours to overnight in the fridge. Alternatively, put the chicken into a large resealable plastic bag, pour the marinade over the chicken and into the cavity, seal, and refrigerate.
     
    • Prior to cooking, bring the chicken to room temperature. Preheat the oven to 375 degrees.
     
    • Remove the chicken from the marinade, allowing any that clings to the chicken to remain. Save the marinade in the bowl. Put the olives in the cavity of the chicken. Set the chicken, breast side down, on a non-stick rack, or a rack sprayed with cooking oil, in a roasting pan. Add ½ inch water to the roasting pan to prevent the juices from burning. Roast for 50 minutes. Flip the bird, taking care not to lose the olives; pour the reserved marinade over the bird; tuck the wingtips underneath and continue roasting for 40 minutes or until the chicken is done. If the skin begins to get too brown, tent the breast with a piece of foil and continue roasting until the bird is done. The chicken is done when the leg bones have a little play in the socket when you try to wiggle them. A thermometer inserted into the thicket part of the thigh should read 170 degrees.
     
    • Transfer the chicken to a cutting board or serving platter and let the chicken rest 10 minutes before carving.

  6. Terry says:

    I wondered what those two little red things were in the chicken—-grapes you say…………Hmmmmmmmmm.

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