In my family Sunday dinner was always the prefect end to a weekend, my mother always roasted something and it usually was a chicken. Nothing fancy, it was the ritual of it that made it special. Whenever I hear Selected Shorts, I can almost smell the thick smell of chicken roasting in the oven—- that was the tradition in my house NPR and home cooked meals. I have decided to try to bring the roast back to my home. Bon Appetit magazine even says that roasting an organic chicken is the perfect way to make your home more green and healthy. This recipe is inspired by their recipe, I love the kale with the chicken gravy! So tasty! It really does provide for another meal, and if you are industrious you can make a stock from the bones. Traditionally, a pot pie or a cottage pie was made with the leftovers of a Sunday roast with gravy.
My Icelandic NYC based grandmother would roast pork butt with glorious cracklings and pan juices that we would drizzle over boiled potatoes and steamed vegetables. I can still remember the deliciousness of the skin along with the tender meat and boiled potatoes. This style of cooking pork butt and cracklings is very Danish, and she most have learned it when she was studying art in Copenhagen. What was your family’s Sunday tradition? I know all my Italian-American friends would have traditional tomato “gravy” with pasta! Would love you to hear your Sunday traditions old or new!
Sunday Roasted Chicken with Kale and Potatoes
- 1 chicken
- seasoning that you like, herbs or lemon(I used garlic and Chinese spicy salt)
- 2 pounds potatoes, pealed and cubed
- 1 bunch kale, par boiled with a bit of stock
- butter to baste chicken
Preparation: Preheat oven to 450 degrees. Wash chicken, and dry. Take the neck and giblets out and put in a pot with water and seasoning(this will make a great stock to make the gravy with).
Season chicken, peal potatoes and arrange on the bottom of a roasting pan, add two cups of water add chicken on top and place in oven. Cook for 20 minutes then lower the heat to 350 and cook for another hour add more water if needed.
About twenty minutes before serving, bring a bit of water to boil in a large pot add kale and simmer for 10 minutes, add a bit of stock. Set aside.
To make the gravy: melt 2 tablespoons butter in a nice pot, add 3 tablespoon flour until it becomes a thick paste, then add chicken stock and pan juices and whisk bring to a boil, and then reduce heat and season with salt and pepper.
To plate the chicken: place the kale at the bottom of a big serving dish, add potatoes and then the chicken.