|A very crappy photo of Nested Roasted Chicken.|
Nested Roasted ChickenIngredients:
Baby (or small) daikon radishes, peeled and sliced in half (or about ½ inch slices)
Baby (or small) carrots, peeled and sliced in half
Small camote,white fleshed sweet potato, peeled and sliced into same dimension as carrots and daikons
6 cloves garlic (or more if you are a garlic-head)
1 oz. cilantro (crush the stems for flavor and tenderness)
Mirin (Japanese cooking wine) - enough for about 4 T
4 T olive oil
2 T butter
1 3 lb whole chicken
* Peel and slice the vegetables (you can include any kind of root vegetables you prefer: other types of radish, turnips, parsnips and rutabagas (like you can ever find them here), yams, etc.
* In a bowl, add veggies, salt, pepper, 2 T olive oil, 2 T butter (you can melt or not) and juice from one lime.
* Mix together and place all in the bottom of a roasting pan along with 4 cloves of garlic (peeled and smashed).
* Stuff the chicken with cilantro, the lime peel and pulp left after juicing, 2 more cloves of garlic and the mirin.
* Rub the outside of the chicken with the rest of the olive oil (and some more butter, if you prefer).
* Place chicken on top of veggies. Put in pre-heated 425 oven for 75-80 minutes or until juices run clear. Baste occasionally, if you like.
* You can remove the cilantro from the cavity and place on top of the chicken or around the sides for the last 30 minutes of cooking. It should crisp up and become a delightful condiment-type addition to the meal.
You can find Mirin locally - either Deli Baru or Carlitos - if they're out, try Super Baru or the new Felipe Motta store in David. You could also use Sakè (found at Dorado Market, El Rey, Motta's).
You can also forget the chicken and just roast the veggies for an interesting side dish. Just olive oil, salt and pepper, garlic (or not), red pepper flakes or a small amount of minced serrano or habanero (or not). Then, roast away!