Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [26]
Decrease the oven heat to 425°F. Fill the fennel bulbs with the beans and put them in the baking dish, then brush the tops with olive oil. Spread the reserved onion, garlic, and mushroom scraps, the juniper berries, and bay leaves between the bulbs. Pour in the remaining ½ cup wine and ¼ cup water and roast, uncovered, for 20 minutes. The tops of the fennel should be lightly browned. Transfer the fennel to a platter. Strain the roasting liquid into a bowl and whisk in the butter to make a sauce.
To serve, pour the sauce over the fennel and season with black pepper.
Grape and Ginger–Glazed Chicken
Fresh local grapes are an uncelebrated fall fruit, mostly because of their chewy skin and intrusive seeds. But grapes that aren’t ideal for snacking can be more fragrant and sweet than table grapes, and their acidity balances pleasingly with rich roasted chicken. Choose from any white, green, or red variety that’s native to your region. Depending on their sweetness, adjust the amount of honey in the recipe. You may use bottled, unsweetened white grape juice instead of fresh grapes. For a comforting cold-weather meal, serve with Watercress Mashed Potatoes and Sweet Potato and Cranberry Cornmeal Biscuits.
Serves 4 to 6
One 2- to 3-pound pasture-raised organic chicken, fat and giblets removed
Kosher salt and freshly ground black pepper
1 head garlic, halved crosswise
4 cups white, green, or red grapes, or 1½ cups unsweetened white grape juice
1½ tablespoons minced fresh ginger
1 tablespoon honey
1½ tablespoons mustard
1 tablespoon unsalted butter
Remove the chicken from the refrigerator an hour before roasting. Rinse the chicken and dry it very well with paper towels, inside and out, to prevent steaming. Season the cavity with 1 teaspoon salt and ¼ teaspoon pepper. Rub the outside with the halved garlic, then stuff it inside the cavity. Tie the legs together with kitchen twine, and tuck the wing tips behind the shoulders. Sprinkle the outside with a mixture of 1½ tablespoons salt and 1 teaspoon pepper.
Preheat the oven to 450°F.
If using fresh grapes, put the grapes in a food processor. Add the ginger and process for 1 minute. If using bottled juice, put the juice in a blender with the ginger and blend for 30 seconds. Strain the juice into a bowl. Add the honey and mustard and whisk. Set aside.
Place the chicken, breast side up, in a lightly greased ovenproof sauté pan or roasting pan. Roast until the chicken is golden brown and the internal temperature is 165°F, 50 to 70 minutes depending on the size of the bird.
Remove the pan from the oven and tilt the chicken so the juices from the cavity run into the pan. Transfer the chicken to a platter and baste it with the cooking juices. Drizzle 2 tablespoons of the grape juice over the chicken, and let it rest for 15 minutes.
Drain the fat from the roasting pan. Pour in the remaining grape juice and deglaze over low heat, using a wooden spoon to loosen the browned bits from the pan. Turn up the heat and bring the sauce to a boil, then decrease the heat to medium-high and boil gently, uncovered, until the sauce has thickened slightly and reduced to roughly 1 cup, 5 to 7 minutes. Turn off the heat and stir in the butter. Untruss the legs and brush the glaze all over the chicken. Pour the rest in a bowl. Serve immediately with the remaining sauce on the side.
Chicken: Eating Less While Using More
It’s generally more economical and environmentally sustainable to buy a whole chicken instead of buying it in parts. The cost per pound of a whole chicken is often a quarter of the price for the breasts alone, and buying a whole chicken cuts down on packaging as well as on the fossil fuels involved in processing. Studies show that livestock production is one of the main culprits responsible for global warming, and experts