Magazine article Working Mother

Twice as Nice

Magazine article Working Mother

Twice as Nice

Article excerpt

take one special roast chicken recipe, add an extra bird, and you've got a great meal (we've got sides, too) plus leftovers for two more super main dishes. Perfect for busy working moms!

Citrus Roasted Chicken with Gravy

Serves 4 to 6 * Prep Time 20 minutes * Cook Time 11 to 2 hours

this orange- and lemon-infused roast chicken is an easy and inexpensive way to add elegance to your spring holiday menu.

Get Ready for Leftovers Add another roast chicken to the oven, without the orange and lemon, and you can use it to make the chicken pot pie on page 98.

1 (3-pound) chicken

3 teaspoons kosher salt

1 teaspoon ground black pepper

1 orange, quartered

1 lemon, quartered

6 cloves garlic, smashed

4 fresh thyme sprigs, plus 1 tablespoon chopped

2 fresh rosemary sprigs

4 cups chicken stock

4 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 preheat oven to 375F. Season the inside of the chicken with 2 teaspoons of the salt and the pepper. place 3 orange quarters, 2 lemon quarters, garlic and herb sprigs inside chicken. cross the legs over each other and tie together with kitchen twine. tuck the wings under the breast as best you can. Squeeze 1 lemon quarter over the outside of the chicken, rubbing juice into the skin. Sprinkle with remaining teaspoon salt.

2 place the chicken breast up in a roasting pan. cook until juices run clear and a meat thermometer placed into thigh registers 160F, 11 to 2 hours. transfer to a cutting board, loosely cover with aluminum foil, and let rest 10 minutes.

3 to prepare the gravy, add 1 cup of stock to the roasting pan and scrape up any browned bits with a wooden spoon; pour through a fine strainer set over a small saucepan. Discard solids. Add butter and remaining stock, place over low heat on stovetop, and whisk in flour until it dissolves and gravy begins to thicken, 3 to 5 minutes. Squeeze remaining orange and lemon quarters into gravy and continue cooking until thick but still pourable, about 5 minutes. Stir in chopped thyme and season to taste.

4 carve chicken, set on a platter, and serve with gravy.

Cookbook of the Month With a little help from Susie Cover, author of The Supper Club, all you need to do is add an extra roast chicken to your Sunday cooking plans and you'll be on your way to enjoying homemade meals on busy weeknights. Cover, the founder of the New York City- based prepared-food delivery service Susie's Supper Club, shares easy-to-make, inspiring recipes including Celery Root Mashed Potatoes, Roast Chicken Wraps with Green Apples and Brie and the ultimate comfort classic: Chicken Pot Pie. Simple yet special, and delicious. One meal that leaves you leftovers for the next few days-works for us! excerpted from The Supper Club:

Kid-Friendly Meals the Whole Family Will Love, by susie Cover (Weldon owen 2011).

kids in the mix

Celery Root Mashed Potatoes

Serves 4 to 6 * Prep Time 15 minutes * Cook Time 15 to 20 minutes

experience has taught us that kids love making mashed potatoes as much as they love eating them. this recipe is a great way to introduce them to a new vegetable, too.

Make It Your Own For a leaner version of this creamy mash, swap in skim milk for half of the heavy cream.

2 medium heads celery root, peeled and thinly sliced (about 2 cups)

2-3 large yukon gold potatoes, peeled and thinly sliced (about 2 cups)

2 tablespoons unsalted butter

1 cup heavy cream, plus more if needed

11 teaspoons kosher salt

1 let kids place celery root in a deep pot. help them add enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce to a simmer, and cook uncovered, 5 minutes. help kids gently add the potatoes and warm water to again cover by 1 inch. cook 10 to 15 minutes longer, until both vegetables are very tender.

2 older kids can help drain vegetables into a large colander placed in the sink. …

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