Crisp Hickory Buttered Shenandoah Chicken
Whipped Ginger Root Vegetables
Herb Onion Jus
This is a simple recipe that incorporates the chicken and side dish in one vessel for ease of service and simple clean up.
5lb local Chicken
1 lb salted butter @ room temperature
1 cup Virginia Hickory syrup
1 teaspoon poultry seasoning
1/2 cup minced ginger
1 large rutabaga, peeled and cut in 4
2 large carrots, peeled and cut in 4
1 large onion, peeled and cut in 4
2 cups diced celery
3 parsnips, peeled and cut in 4
2 large yams, peeled, split, and cut into 4
Salt and pepper for seasoning
1 pastry/piping bag
1 large roasting pan
2 cups water
1/2 cup ap flour
1 tsp minced sage
- Preheat oven @325. You may Want to turn the oven up to 355 for the last 10 minutes or so to crisp up the skin.
- Take 3/4 of the pound of butter, half a teaspoon of white pepper, one tablespoon of salt, 1 teaspoon of poultry seasoning and the Hickory syrup, and place them in a stand mixer or food processor and whip until smooth.
- Fold the edges of your pastry bag down, on scoop the mixture from the mixer, then twist it closed. Snip the end off an inch up.
- Place your drained chicken in the roasting pan.
- Carefully Place the tip of the pastry bag between the skin and the meat of the chicken from the cavity side. Gently squeeze the butter into that pocket and even out with your fingertips so as to coat the entire breast underneath the skin with your Hickory butter mixture. Do the same in the thigh joint area.
- Warm the rest of that butter mixture in a large bowl and toss your rough cut Vegetables with it. Then evenly distribute them around your chicken with some in the cavity.
- Add the ginger and water to the pan.
- Season your chicken and vegetables with salt and pepper and place them in the oven for approximately 45 minutes to an hour depending on what size and style of oven you have. Convection style ovens tend to take less time. Turn your oven up to 355 for an additional 5 to 10 minutes, again depending on your oven, to achieve a nice crisp skin and Brown color on your vegetables
- Separate all of your vegetables into a sturdy bowl or your stand mixer with a 1/2 a cup of the Pan drippings and one cup of milk, buttermilk, or heavy cream. Whip them Slowly at 1st and finish with high speed to get them nice and fluffy. The recipe is intended to have some texture and chunks of the different vegetables in it so you can either make it as smooth or as coarse as you like.
- Drain the remainder of the Pan jus into a sauce pot and turn on medium high. Mix your half cup of flour with a 1/2 cup of water, Stir vigorously, and then pour the mixture into your pan jus while whisking vigorously. Add sage and Turn your heat back to low. Simmer until it is your desired thickness.
- Depending on your number of guests you can either pull the chicken or slice down the chicken. Typically it’s best to pull the dark meat and slice the breast off the bone. You can either pour your Pan jus over the chicken or leave it separate for people to use at their own discretion.