Back in the kitchen again!! Tonight with a few visitors we decided on a big Roasting Chicken. Along side I picked up some Turnips, Parsnips, Carrots and Onions. I rubbed the bird down with an Olive Oil, Garlic, Rosemary, Sage and Pepper Flake Schmear and let in sit in the fridge overnight. When we were ready to roast, I cut the root veggies and put them in the bottom of a roasting pan (except for the Beets!) with a Thyme bundle and about 2 cups of Chicken Broth. Placed the Chicken on top and into a 450 degree oven for 30 minutes. After the 30 minutes I double checked the liquid making sure there was plenty and turned the oven down to 350 until he was cooked through (about an hour). I cooked the beets on the stove as to not turn everything purple, which didn't work anyway. When all was ready, I took the chicken off the veggies, drained the juices from the pan and added a cup of White Wine to pan with the vegetables and cooked it down on the stove, added the Beets (here's where everything turned purple) and served it with a side of stuffing.
Beautiful!!
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