Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction of Heather Gill Photography
Ahhh, roasted chicken, an all star staple in the MDF kitchen. Simple, juicy, crispy and succulent, it just doesn’t get better. Starting with this tried and true classic, we created a pan sauce from the pan drippings and added fresh grated ginger and a nub of butter.
These all American true blue crimson lil orbs are bursting with unbeatable flavor, packed with antioxidants and credited with anti-inflammatory benefits and are the new super fruit. We had a blast working with cherries. They are not just for pies anymore. So we decided to go outside the box and pickle cherries. Yes, pickled. We added a few sprigs of rosemary that imparted a rich fragrant earthy evergreen like flavor and then pink peppercorns that added a note of heat with a touch of fruitiness. We are pleased as punch with this recipe.
Roasted Ginger Chicken w/ Pickled Cherries and Radish Sprouts
1/4 cup butter, softened but not melted
1/2 teaspoon, ground cardamom
1 lemon, zested
1 Tablespoon grated ginger + 1 Tablespoon for pan sauce
Salt and fresh ground pepper
One 3 1/2- to 4-pound chicken
3/4 cup dry white wine, (if you wouldn’t drink it don’t cook with it)
2 Tablespoon butter
If roasting immediately preheat the oven to 400 degrees F.
In a small bowl, combine the butter, ground cardamom, lemon zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.
Hold chicken over sink and drain then pat dry inside and out with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the over the breast and thighs gliding your index finger through the opening, loosening the skin from the flesh, without removing it completely. You’re creating a big pocket for the butter. Once the skin is loose, rub about three quarters of the ginger butter mixture under the skin, over the breast and thighs. Rub the rest inside the cavity. You can now refrigerate for up to 2 days or cook immediately. We like to refrigerate ours over night. When you are ready to roast chicken smear the surface all over with about 1-teaspoon olive oil and season with salt and pepper.
Roast the chicken, (we like to use a shallow roasting pan that we can then use on the stove top for our pan sauce) after 30 min pour wine over chicken. Roast and baste for an additional 30 to 60 minutes, until the juices run clear with only a trace of pink when you prick the thigh and a thermometer inserted in the thickest part of the thigh reads 170 degrees F.
Remove from oven and allow to rest, while you make a quick pan sauce.
In your roasting pan or a skillet, over a medium-high, heat the liquid remaining from roasting the chicken, plus the remaining tablespoon of grated ginger, salt and pepper. Reduce liquid by half then whisk in butter and check seasoning, adjust if necessary.
3/4 cup filtered water
3/4 cup distilled white vinegar
1/4 cup sugar
2 teaspoon whole pink peppercorns
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper flakes
1 pound fresh cherries, stemmed and pitted
1 large rosemary sprig
Boil first 6 ingredients in a medium pan, stirring to dissolve sugar. Reduce heat and simmer 5 minutes. Use a sieve to strain into a medium bowl then return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, about 7 minutes. Store cherries and rosemary in a re-sealable container and store in refrigerator for up to a month.
Radish Sprout Salad Vinaigrette
1/4 cup fresh lemon juice
2 cloves garlic, minced
2 teaspoons lemon zest
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
Add lemon juice, minced garlic and lemon zest to a mixing bowl and slowly whisk in extra virgin olive oil until combined. Salt and pepper to taste. Dress radish sprouts and top roasted chicken.