Monday, January 20, 2014

Roast Chicken with Persimmons & Sage


One of my favorite things to make is a simple roast chicken, especially during the winter months. The   skin of the chicken crisps up beautifully and the flavors of the poultry seep into the accompanying vegetables in the pan. Another wonderful aspect of it is its versatility, you can pair it with so many different flavors and make an evilly delicious roast chicken every time, whether savory, sweet, or sour.


This chicken is a little sweet and a little savory. I used one of my favorite winter fruits, the persimmon, to make a glaze for the bird and also put some in the pan alongside the chicken to roast away in the oven. The result was a succulent chicken, full of delicious sweet, salty, and fruitful flavor. The honey and wine in the glaze worked wonders on the skin of the chicken, and we ate it alongside a bottle of wonderfully inky black Pinot Noir from Last Bottle wines. (Nothing pairs better with a roast bird than a big glass of red, in my opinion.) It made for a wonderfully cozy and soothing meal, which was much needed since I kind of sorta accidentally started a kitchen fire earlier that day.


To be fair, it remains a mystery whose fault it was, but some chunk of food had fallen onto the bottom of the oven unnoticed  during either my or Jeremy's use of it, and when I preheated the oven that day, whatever it was promptly turned into a small-yet-terrifying flaming baseball-sized coal. A little splash of water put it out immediately, but it did put my nerves on edge. It was the first time I'd had to deal with a kitchen fire since my older sister put room temperature olive oil straight into a scalding hot pan when I was 8 years old, and even then I wasn't trembling afterwards. But in the end the most annoying part of it was cleaning the water out from under the oven, which is a pretty mild clean-up as far as kitchen fires go, so I can't complain too much. Plus, I got to eat roast chicken afterwards, and in my opinion any evening that ends with good food and wine is a pretty great one, regardless of the miniature disasters that led up to that point.




Ingredients:


Persimmon Glaze

1 cup chicken or vegetable broth
1/4 cup red wine
1 persimmon, peeled and diced
1/4 cup honey
1/4 cup butter
1/4 teaspoon sage

Roast Chicken with Persimmons

1 roasting chicken, 5-6 Ibs
1 yellow onion, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
2 persimmons, quartered
cooking twine



Begin by making the glaze. In a medium sized pot over medium heat, bring all of the ingredients to a boil. Reduce the heat to low and allow to simmer until the permission fruit has softened, about 15-20 minutes. Pour the mixture into a blender or food processor and puree until smooth. Set aside.

Preheat the oven to 375 degrees Fahrenheit. Place the onion pieces in an even layer on the bottom of a roasting pan and drizzle 2 tablespoons of the olive oil over them, then set aside. Mix together all the seasonings in a small bowl and set it aside. Rub the chicken down with the remaining 2 tablespoons of olive oil mixed with 2 tablespoons of the glaze, inside and out. Then rub the bird down with the spice mixture. Place the bird centered in the pan, breast facing up, and tie the legs together with the twine. Arrange the persimmon quarters in the roasting pan around the bird and then pour the remaining glaze into the pan. Place on the bottom rack of the oven and roast until the internal temperature of the bird reaches 165 degrees Fahrenheit. If the bird is browning too quickly, tent it with tin foil. Allow to cool for 15 minutes before serving.


23 comments:

  1. A pesar del accidente, el sabor de este pollo a juzgar por los ingredientes debía ser FANTÁSTICO!!!
    Te felicito por la calidad y sensibilidad de tus FOTOS, siempre son PRECIOSAS!!!
    Buen martes amiga :)))

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    1. Muchas gracias!! Me siento muy feliz de os guste :D

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  2. So beautiful! I would love to make this soon because I am a big fan of sweet glazes. Hopefully, my mom ends up with another bumper crop of persimmons, so I can steal them!

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    1. Haha, perfect! They're such a beautiful fruit with such a unique flavor. A great match for a sweet glaze, indeed :)

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  3. Not much beats a roast chicken. Adding the persimmons makes it that much better. Now to find the persimmons-that is another story. Love them but I may need to head to an Asian grocery to find them. Kitchen fires can be dangerous. i understand how that can stay with you. I am awful about cleaning my oven. And it is self cleaning!

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    1. We are renting and the oven came with the unit, it looks fairly old so I'm pretty certain its not self-cleaning. And after that experience I am definitely goping to be better about cleaning the bottom of the oven every couple months. As far as the persimmons, Asian grocery stores would be a great bet. You can call around to any local organic/seasonal grocery stores near you since they might carry them, too :)

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  4. roasted chicken makes simple dinners so romantic and special. loved the pairing here - im glad you guys are fine and nothing happened with the kitchen fire.

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    1. Thanks Dixya :) Me too! It was so stressful, but luckily the fire was very tiny and went out the instant the water hit it.

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  5. This chicken is the stuff of dreams!!!

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  6. First, your pictures as always, are fabulous! Second, sorry to hear about the small fire…I've had that happen and it can be unnerving. Totally making that chicken, looks perfect for a snowy day. And finally…I want that wine. I swear I can almost taste it. ;)

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    1. Thank you Michelle! I highly recommend that bottle, so fruity and flavorful :)

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  7. Oh my gosh, I love persimmons! I've only cooked with them once, but I love their subtly sweet and spicy taste. And they're such a beautiful color! Roast chicken is so one of the best dinners. It's variations like this that make me want to bust one out this weekend! Plus we're out of chicken stock since our freezer broke last month, so...

    Small kitchen fires are terrifying! I think I was 11 or 12 when I was heating up a can of soup on our gas stove and started a kitchen towel on fire with the flame! At first I froze in fear, but then I picked up the towel and threw it in the sink and put the fire out with the faucet. God, that was scary. But my mom wasn't home, so she never knew :)

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    1. Agreed!!! (both on the persimmon and kitchen fire front) Persimmons do just have the most amazing orangey red color, and I am obsessed with the way the leaves form on top of them. They're probably the most beautiful fruit in my mind's eye. And yes!! Making chicken stock from leftover chicken bones and fat is the tastiest thing ever. SOOOO much better than the stock from the supermarket.

      And my God!! I think I would have peed myself if I caught a kitchen towel on fire when I was that age. I hate it when you are so scared of something that in that moment you freeze with terror. When I saw the fire in the oven I shut the door and ran around thew apartment looking for a fire extinguisher for like a minute before realizing that it was pretty small and I could probably just throw some water on it. Your reflexes were much faster than mine! I wonder if your mom ever wonders where that kitchen towel went haha :)

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  8. Deliciosa receta y maravillosas fotos, geniales. Un saludo desde España.

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    1. Muchas gracias por su amabilidad, Raquel!! :)

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  9. I just found your blog and maaaaan how i fell in love!!! Your pictures are A-M-A-Z-I-N-G! WOW! I was at school and i could't help watching your stunning pictures of food. (There are millions of hearts in my eyes, I guess teacher watched me like I was crazy.. haha nooo, but i was in hypnose )You really can take photos and they are so inspiring. In every photo you can find so many beautiful details.
    Everytime I see photos like yours, I just think what camera people use. What do you use?
    Greetings from Finland with hungry stomach ;)!
    P.S Sorry for my bad English... :D

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    1. Thank you SOOO much Bettina!! Reading your comment made my day :) I am so happy you enjoy looking through my posts, I use a canon 5D Mark II and shoot most photos with a 50mm 1.8 or a 35mm 1.4 lens. I also have a 100mm 2.8 macro lens thta I love but I don't shoot with it too often since it requires so much light and the natural light that comes into my home is very soft.

      I hope your class went well and that the Finnish winter isn't too terribly cold! I love the nordic countries, I have only ever been to Norway but I loved it so much that I've been dying to go to Sweden and Finland for ages now. The scenery there is so beautiful :)

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  10. LOVE the flavors here. Delicious use of persimmons and sage. Yum :)

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  11. my brother planted a persimmon tree last summer and we hope to have fruit this year! very delicious bird, eva!

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    1. Oh, yum!!! You are one lucky sister :) I hope it brings you guys a bounty of fruit!

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  12. I just began providing Logan in to your kitchen area with me. He works with a rubberized spatula while I get ready. It's so cute! I can't delay til he can actually really start assisting :)
    cookings

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