Split Roast Chicken with French Herbs, Fennel and Baby Potatoes

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Split Roast Chicken with French Herbs, Fennel and Baby Potatoes

 

Makes 4 servings

Gluten Free and From From the Top 8 Allergens

Splitting a chicken encourages even roasting and beautiful presentation. This French bistro classic makes the most of spring herbs, delectable fennel, tiny potatoes, and shallots. Bon Appetit!

 

2 medium bulbs fennel, ends removed, rinsed and cut into 8 wedges each

1 pound baby potatoes, new potatoes (halved) or fingerling potatoes (halved lengthwise)

3 shallots, peeled and quartered lengthwise

4 tbsp olive oil, divided

½ tsp salt, plus additional for chicken

¼ tsp freshly ground black pepper, plus additional for chicken

3 tbsp chopped fresh tarragon, divided

1 3½ – 4 pound chicken

Juice and zest of 1 lemon

2 tbsp chopped fresh basil

1 tbsp chopped fresh thyme

½ cup dry white wine

 

1. Preheat oven to 400°F.

2. Combine fennel, potatoes, shallots, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon tarragon in a large bowl. Transfer vegetables with seasoning to a roasting pan. Top with a roasting rack.

3. Rinse and pat chicken dry. Split chicken down the backbone with a sharp knife or kitchen shears. Flip and use the palm of your hand to press down firmly on the breastbone, to flatten. Beginning at the tail end, separate, but do not remove, the skin from the breast.

4. In a small bowl, combine lemon zest, 2 tablespoons tarragon, basil and thyme. Use fingers to spread and massage zest-herb mixture under chicken skin. Use toothpicks to secure the skin at the tail end, if needed.

5. Place chicken cavity side up on rack over vegetables. Season liberally with salt and pepper (about ¼ teaspoon each). Combine lemon juice with wine and pour over chicken.

6. Roast chicken and vegetables for 15 minutes. Remove from oven and flip chicken using tongs. Baste chicken with pan juices then brush with 1 tablespoon olive oil and season with more salt and pepper (about ⅛ teaspoon each). Return to oven and roast 15 minutes more.

7. Reduce oven temperature to 325°F. Bake chicken and vegetables for 1 hour, undisturbed, until skin is crispy, juices run clear when pricked with a skewer and an instant thermometer reads 185°F when inserted into the thickest part of the chicken.

8. Remove chicken from oven and let rest 10 minutes before carving. Serve with roasted vegetables and top with pan juices.

Split Roast Chicken with French Herbs, Fennel and Baby Potatoes  © 2014 by Cybele Pascal

This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine

Carne Asada

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Carne Asada

 

Serves 6

Gluten-Free and Free From the Top 8 Allergens

This versatile and flavorful Latin American dish literally translates to “grilled meat”. We like it cooked medium-rare and served with my Grilled Corn and Avocado Salad (recipe coming) or cooked medium for soft tacos (see note below).

For tender results, look for flap steak in Latino markets or request it from your butcher. As an alternate, skirt steak is an excellent thin cut that comes in strips, which marinate easily and are perfect for searing over the barbecue.

 

4 garlic cloves

1 jalapeno or serrano chili pepper, roughly chopped

½ cup firmly-packed fresh cilantro leaves

1 tsp ground cumin

1 tsp dried oregano

1 tsp chili powder

½ tsp salt, plus additional as needed

freshly ground black pepper

¼ cup fresh-squeezed lime juice (2 limes)

¼ cup fresh-squeezed orange juice (1 orange)

2 tbsp apple cider vinegar

1 tsp honey

½ cup olive oil

2 lbs flap steak or skirt steak

 

 

1. For the marinade, turn food processor on and drop in garlic then chili pepper to finely chop. Turn processor off, add cilantro and pulse a few times until chopped. Add cumin, oregano, chili powder, ½ teaspoon salt and a few turns of pepper and turn processor on. With machine running pour in juices, vinegar and honey. Slowly add oil in a steady stream until pureed.

2. Put steak in a shallow ceramic or glass baking dish. Add marinade and turn steak to evenly coat on all sides. Cover and refrigerate 1-8 hours.

3. Heat grill to high and brush grates with oil.

4. Remove meat from marinade letting excess drip off. Lightly season both sides of meat with salt and pepper. Grill 3-4 minutes per side, lid closed, for medium rare. A thermometer inserted horizontally into the steak should read 140ºF and it will have a deep pink center. For medium, cook 1-2 minutes more, lid closed, to obtain a light pink center.

5. Remove meat to a cutting board and let rest 5 minutes. Thinly slice against the grain.

 

Soft Tacos: Heat 12 gluten-free soft corn tortillas on grill, 30 seconds per side. Double up tortillas on 6 plates and top with cooked Carne Asada strips. Garnish with condiments of choice, such as minced white onion, dairy-free cheese alternative shreds, pico de gallo or salsa, shredded lettuce, guacamole or diced avocado and coarsely chopped cilantro. Serve with lime wedges.

Carne Asada © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Allergy Friendly Matzo Ball Soup

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Allergy-Friendly Matzo Ball Soup

 

Makes 4 servings

Gluten-Free and Free From the Top 8 Allergens

 

I am posting this recipe by special request of a reader, tonight, who could no longer find it up on Martha Stewart’s Whole Living site — and that is because the magazine no longer exists :(

These matzo balls look just like traditional matzo balls, and mimic the texture very nicely. Be prepared to serve and eat them right away.

Happy Passover, Sara 😉 And to all!

 

4 cups low-salt chicken broth or stock (for cooking the matzo balls in — allergy-friendly)

1/3 cup corn flour

¼ cup potato starch

¼ cup quinoa flakes

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

freshly ground pepper

1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tablespoons chicken broth

1 Tablespoon applesauce

2 Tablespoons canola oil

¼ cup chicken broth

¼ cup very finely minced yellow onion

1 ½ teaspoons finely minced parsley

extra finely minced parsley or dill for garnish

 

1. Measure out corn flour and potato starch by spooning into dry measuring cups, then leveling off with a straightedge or butter knife. Combine flours with quinoa flakes, baking powder, xanthan gum, salt, and a few turns of freshly ground pepper. Whisk well, and set aside.

2. Whisk together egg replacer (prepared as instructed above), and applesauce. Add canola oil, and then remaining ¼ cup of chicken broth. Whisk well.

3. Make a well in the center of the dry ingredients. Add liquid ingredients, and stir with a wooden spoon. Add minced onion and minced parsley, stirring to combine.

4. Heat 4 cups chicken broth over medium-high heat.

5. Meanwhile, wet hands slightly with cool water, and roll dough into balls, about 1 ½-inches in diameter, wetting hands again as necessary.

6. Once chicken broth has come to a boil, reduce to a simmer, and gently add matzo balls to pot. Reduce heat to low, cover pot and cook 10 minutes. You don’t want to overcook them or they’ll get soggy, but cook them long enough to cook the onions. 15 minutes max. Remove from heat.

7. Adjust salt and pepper to taste. Sprinkle in some parsley or dill. Serve immediately.

Tip: If you have had to let the matzo balls sit before serving, by some misfortune, reheat the broth to a simmer and heat until matzo balls are bobbing again.

 

Allergy-Friendly Matzo Balls (and Matzo Ball Soup)
© 2010 by Cybele Pascal