Recipe Creation: Perfect Herb Roasted Chicken

I made this chicken for Christmas dinner and it was a total hit.  Chicken can get a bad rap for being boring or dry and this recipe is neither!  The preparation is pretty straightforward and foolproof, yet it looks and tastes surprisingly impressive.  The key is in the basting- it keeps the bird nice and juicy and makes the skin ultra crispy.  This is a perfect staple to have in your back pocket.  Serve with roasted root vegetables and a kale salad and you have yourself a perfect winter meal!

Serves 4

Ingredients:

• 4-5 lb organic whole chicken
• 2 tbsp olive oil
• Sea salt & ground pepper
• 1/2 lemon
• 1/2 peeled yellow onion
• 3 sprigs rosemary
• 3 sprigs thyme

Directions:

-Preheat the oven to 425 degrees F.
-Wash and dry the chicken and rub all sides with olive oil.
-Place the chicken breast side up on a roasting dish.
-Season the inside and outside of the chicken with salt and pepper.
-Stuff the cavity with the lemon & onion and a sprig each of rosemary and thyme.
-Next, pull the leaves off the remaining rosemary and thyme sprigs.
-Carefully push your fingers under the chicken skin to loosen and make a pocket.
-Put the remaining herbs under the chicken skin and distribute evenly.
-Roast the chicken for 1 1/2 hours, basting every 1/2 hour with the juices in the pan.
-Remove chicken when the skin is nice and crispy and the thermometer reaches 180 F.
-Let the chicken rest for 10 minutes, then transfer to a platter.
-Pour 1/2 cup boiling water into the roasting pan & loosen any brown bits with a spoon.
-Pour the rich juices from the pan into a gravy boat and serve alongside the chicken.

Recipe Creation: Christmas Pozole

I love this soup for so many reasons.  It is adapted from this recipe that I came across a few weeks ago, and I can't tell you how happy I am that I did.   It is a bit of a labor of love, but it is one of the most comforting, satisfying, and nutrient rich dishes I can imagine.  I made it a few nights ago for my dad who had the flu and he called it the 'penicillin' of soups.  I think one of the best parts about this dish is the garnishes.  You can play around with any toppings that appeal to you.  I highly recommend avocados, sliced radishes, jalapeño, cilantro, oregano, and lime juice.  Plus, it just so happens to be green and red, so it's the perfect Christmas soup.  This one is guaranteed to keep the relatives happy : )

Serves 4-6

Ingredients:

• 1 29 oz can of cooked hominy
• 1 large white onion, sliced thinly
• 6 garlic cloves, peeled and chopped
• salt
• 2 large chicken breasts, bone-in & skin-on
• 1/2 cup pumpkin seeds
• 1 lb tomatillos, husks removed and rinsed
• 1 bunch cilantro
• 1 teaspoon dried oregano
• 2 tbsp canola oil
• Optional toppings:
• sliced radishes
• chopped avocado
• sliced limes
• diced jalapeño
• more cilantro & oregano

Directions:

-Bring 8 cups of water to boil in a large stockpot. 
-Add 3 of the chopped garlic cloves, 1/2 of the sliced onion & 1 tsp salt.
-Simmer with the top on the pot for about 10 minutes. 
-Next, add the chicken breasts to the pot and cook uncovered for 20 minutes.
-Remove the chicken with tongs and place on a plate to cool.
-Meanwhile, strain the broth and set aside for later.
-When the chicken is cool, shred it and set aside.
-Next, grind the pumpkin seeds in a blender and place in a small bowl.
-In a large saucepan, heat 3 cups water & add the whole tomatillos and the remaining onion.
-Bring to a boil and simmer, covered, for 10 minutes.
-Once the veggies are cooked through, transfer them (discarding the liquid) into the blender.
-Add the oregano, the remaining garlic, 1/4 cup cilantro, and 1 1/2 tsp salt & blend thoroughly.
-Meanwhile, heat the canola oil in a large stock pot and add the green sauce from the blender.
-Cook the sauce, uncovered, for about 8 minutes or until it thickens slightly.
-Next, add the ground pumpkin seeds and 1 cup of the reserved chicken broth.
-Cook for another 5 minutes, then add the chicken, hominy, and 3 more cups of broth.
-Simmer, partially covered, for about 15 minutes. 
-Stir in another 1/4 cup cilantro and season with salt to taste.
-Ladle the soup into big bowls, garnish to your liking, and promptly devour.