Category Archives: Gravy

Spatchcock Your Way on Thanksgiving Day -Crisp Skinned Butterflied Roast Turkey

Thanksgiving is just a few days away now and you probably already have a plan of what you are going to do if you are hosting dinner this year or just staying home. I’m traveling this Thanksgiving so we won’t be cooking anything here, but with such a good deal on turkeys right now I couldn’t resist picking up a couple and used one this weekend to have a new turkey recipe to show for this week. If you have a smaller turkey for your meal (about 10 to 12 pounds would be small), there is a great way that you can cook your turkey, have it done in about 2 hours and have super crispy skin to go with perfectly cooked meat. If you have never tried spatchcocking a turkey before, it can seem a little intimidating at first, but all you really need is a cutting board, some poultry shears and a couple of good knives and you can make it all happen. You can also ask your butcher to do it for you if you happen to have one that you like. I decided this would be the easiest way to make our trial run turkey and came across this recipe from Serious Eats for an herb-rubbed, crisp-skinned butterflied roast turkey. I liked the recipe, but to be honest the herb rub did not overwhelm me, so I eliminated it, and went with this basic option, also from Serious Eats, that uses some basic salt, pepper and vegetable oil instead, and went ahead with this recipe. You could certainly use the herb rub if you like and follow the link for the original recipe.

Crisp Skinned Butterflied Roast Turkey

3 large onions, roughly chopped

3 large carrots, peeled and roughly chopped 

4 stalks celery, roughly chopped 

12 thyme sprigs

1 whole turkey (12 to 14 pounds total), butterflied, backbone, neck, and giblets reserved

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1 1/2 quarts homemade or store-bought chicken or turkey broth

2 bay leaves

3 tablespoons butter

4 tablespoons flour

To butterfly the turkey, pat the turkey dry with paper towels, then place it breast-side-down on the cutting board. Holding it firmly with one hand, make a cut along one side of the backbone, starting down near where the thighs meet the tail.Continue cutting, working your way around the thigh joint until you’ve snipped through every rib bone and completely split the turkey up to the neck. Use your hands the spread the turkey open slightly. Be careful, the snipped bones can be quite sharp.Make an identical cut along the other side of the backbone. This cut is a little trickier, so make sure not to get your fingers in the way of the blade. Using a clean dish towel or rag to hold on to the bird will make it easier to keep control.There may or may not be a large excess hood of fat up near the neck. If it’s there, remove it. If you wish to make carving even easier, the wish bone can also be removed by making a thin incision with the tip of a paring knife or boning knife along both sides of it, and pulling it out with your fingers.

Turn the turkey over onto what once was its back, splaying its legs out in a manner that can only be described as inappropriate. Press down hard on the ridge of the breast bone. You should hear a couple of cracks, and the turkey should now rest flatter. Flatter is better for even cooking and crisper skin.Tuck the wing tips behind the breast. This step is not strictly necessary, but it’ll prevent your turkey from looking like it wants to give you a high-five as it roasts.

Adjust oven rack to the middle position and preheat the oven to 450°. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of the onions, carrots, celery and thyme sprigs across the bottom of the pan. Place a slotted broiler rack or wire rack directly on top of the vegetables.

Pat the turkey dry with paper towels and rub it on all surfaces with 1 tablespoon of the oil. Season the turkey liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit the salting step). Place the turkey on top of the rack, arranging it so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.


Transfer the turkey to the oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°, and the thighs register at least 165°, about 80 to 90 minutes.


While the turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat the remaining 1 tablespoon of oil in a 3-quart saucepan set over high heat until the oil is shimmering. Add the chopped turkey parts and cook, stirring occasionally, until they are lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery and continue to cook, stirring occasionally, until the vegetables start to soften and brown in spots, another 5 minutes. Add the chicken stock, remaining thyme, and bay leaves. Bring the mixture to a boil and reduce the heat to a bare simmer. Allow the stock to cook for 45 minutes, then strain it through a fine mesh strainer into a 2-quart liquid measuring cup and discard the solids. Skim off any fat from the surface of the broth.


Melt the butter over medium-high heat in a 2-quart saucepan. Add the flour and cook, stirring constantly until the flour is golden brown, about 3 minutes. Whisking constantly, add the broth in a thin, steady stream until it is all incorporated. Bring the liquid to a boil, reduce it to a simmer, and cook the gravy until it is reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep the gravy warm.


When the turkey is cooked, remove it from the oven and transfer the rack to a new baking sheet. Allow the turkey to rest at room temperature for about 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off the excess fat and discard. Whisk the juices into the prepared gravy.

To begin carving, start by cutting off the first leg by slicing through the joint where the thigh meets the body. Next, find the joint between the thigh and the drumstick by rotating the drumstick back and forth. Cut through the joint with your knife, then repeat the process with the other leg. Remove the wings by locating the ball joint near the top of the breast and working the knife through it. The wings can be left whole or further separated into drumettes and flats by cutting through the first joint. Hold the breast firmly in place with one hand. A clean kitchen towel can help if you have a slippery grip or fingers sensitive to heat. Then slice down one side of the breast, using the tip of the knife to follow the contour of the bone. Continue using the tip of the knife so slowly work the meat away from the breast bone, pulling outwards at it with finger tips to separate the meat from the bone. Again, a clean towel can help if you have sensitive fingers. As you continue to slice, the breast should fall away in one complete piece. Make sure you take the tenderloin along with it. Repeat the process for the other side.

You now have two breast halves, two drumsticks, two thighs, four wing pieces, and one carcass from which to pick meat for leftovers soup. To continue cutting the breast into serving pieces, slice each breast into even slices on a bias. The hip bone is still attached to the back of the thighs and must be removed. To do this, pick up the flat bone from one side and shake it gently back and forth until the thigh bone pops out of its socket. Pry away the hip and save it along with the carcass for soup. Cut along one side of the thigh bone with the tip of your knife, removing as much meat as possible along that side. Repeat on the other side of the bone. Save the bone along with the rest of the bones for soup.Slice the dark meat across its width into thin serving portions and add it, along with the other meat, to a warm platter and serve the turkey with the gravy.

It may seem like it is complicated, but trust me it isn’t. I was able to butterfly the turkey without any trouble and it comes out perfectly, with the crispest turkey skin you might ever get. The carving does take a little getting used to, especially if you are accustomed to doing it a traditional way, but once you get into it, it goes pretty smoothly. I had an easy time with the breast meat, but the thighs were a bit of challenge. However, it is great to be able to cook a turkey this quickly so you do not have to spend countless hours cooking and if you prepare your sides ahead of schedule you will have no trouble getting dinner on the table just when you want it. The gravy, by the way, comes out fantastic. The rich stock you make while the bird is cooking is perfect for gravy and makes the meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


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Posted by on November 21, 2016 in Cooking, Dinner, Gravy, Uncategorized


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Thanksgiving: Recipes, Tips, Menus and Techniques | SAVEUR

With Halloween over it is time to start planning for that feast of feasts – Thanksgiving dinner. Thanksgiving does not have to be a stressful event for you if you start planning everything out well ahead of time. Do some menu planning, start stocking your pantry, get your recipes ready and there are many things you can even make ahead of time to make the day even easier. Saveur has put together all kinds of menu ideas, recipes, hints, tricks, tips and techniques that you can use to make your meal fantastic from start to finish. Check it out!

I really am hoping I can get back to having some time to post some of my own recipes soon. There has just been too much going on the last few months to keep up with blogging, but I am going to make a concerted effort to try to turn that around because I enjoy doing it. Please bare with me; I am getting there!

Source: Thanksgiving: Recipes, Tips, Menus and Techniques | SAVEUR


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Things You Should Make, Not Buy – NYT Cooking

Source: Things You Should Make, Not Buy – NYT Cooking

There are so many things today that we take for granted as just being much easier to buy than make ourselves, but the truth is many of these things are easy to make, do not take long at all, taste much better when made at home and cost a lot less to make yourself than to buy. Here are a few items put together by NYT Cooking of items you should be making at home yourself instead of buying. Give a few a try and see how easy it is and how much better things taste when you make it yourself. Check it out!


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Essential Recipes and Tips Your Mother Should’ve Taught You : Food Network

Essential Recipes and Tips Your Mother Should’ve Taught You : Food Network.

There are always some basic recipes everybody should try to know so that you can make some great tasting but easy dishes anytime that you want. Food Network has put together 10 essential recipes and tips that you should know how to do in the kitchen that can help you to make some great meals. Check it out!

hopefully I will have time to post a new recipe tomorrow!


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A Super Holiday Appetizer – Scallion Meatballs with Soy-Ginger Glaze

Finding just the right appetizers when you are hosting a holiday party or having everyone over for a holiday meal can always seem like a challenge. You want to go beyond just having cheese and crackers or chips and dip and want to put out something memorable that makes a great snack before the main entrée or a fantastic addition to a buffet table. One of my favorites is to always do something different with meatballs. You can do so many different things with meatballs and a great sauce and then all you need is a platter and some toothpicks and you have the perfect finger food. I came across this recipe recently from the New York Times and decided to try out the recipe for scallion meatballs with a soy-ginger glaze. I initially made a batch and we had some for dinner that night and I froze the rest to have on hand for appetizers at a later date. They are easy to make, make great use of turkey and the glaze is out of this world.

Scallion Meatballs with Soy-Ginger Glaze

For the Sauce:

1/2 cup brown sugar

1/2 cup soy sauce

1/2 cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar

1/4 cup chopped peeled ginger

1 teaspoon ground coriander

4 whole black peppercorns

For the Meatballs:

1 pound ground turkey

4 large or 6 small scallions, finely chopped

1 bunch cilantro, finely chopped (about 1 cup)

1 egg, lightly beaten

2 tablespoons sesame oil

2 tablespoons soy sauce

Freshly ground black pepper

Vegetable oil

To make the sauce, bring the brown sugar and 1/2 cup of water to a boil in a saucepan set over medium-high heat, stirring the mixture until the sugar melts completely. Reduce the heat to medium-low and add the soy sauce, mirin, chopped ginger, coriander and the peppercorns. Simmer, stirring the sauce occasionally, until the sauce has been reduced by about half, about 30 minutes. Strain the sauce through a sieve to remove the solids and discard the solids.

To make the meatballs, mix the ground turkey, scallions, cilantro, beaten egg, sesame oil and the soy sauce and several grinds of black pepper in a bowl. Roll tablespoons of the mixture together into balls. in a skillet set over medium-high heat, generously coat the bottom of the pan with vegetable oil. Working in batches to avoid crowding the pan, place the meatballs in the pan and cook, turning, until the meatballs are browned all over and cooked through inside, about 8 minutes per batch. Arrange the meatballs on a heated platter and spoon a little sauce over each meatball and serve the meatballs with toothpicks. If desired, keep the meatballs in the sauce warm in a 200 degree oven until you are ready to serve.

The meatballs themselves are very tasty with the scallions adding a nice layer of flavor to them, but the sauce is the real winner in this dish. The ginger, soy sauce and mirin really stand out to make the sauce sweet and a little sticky and packed with flavor. I could see using this sauce over a variety of other items, such as a pork tenderloin or pork chops or even chicken pieces or boneless chicken breasts. The meatballs are a perfect appetizer for any type of party and you can make them and keep them warm until you are ready for the party.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

soy glazed meatballs

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Posted by on December 16, 2014 in Appetizers, Cooking, Dinner, Gravy, Holidays, Poultry, Sauce, Turkey


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A Sunday Spectacular with New England Pot Roast

Sunday dinners can be a fantastic time to try out new meals that you have wanted to experiment with but don’t have the time during the week, but they can also be the ideal occasion to roll out family favorites and comfort food meals that everyone loves. That’s what I decided on recently when I made some pot roast for dinner. I haven’t made a pot roast in a while since it makes way too much food for just the three of us and frankly the roasts have not been a good buy at the supermarket. However, Sean asked if he could have pot roast as his birthday dinner when we were having family over so I went on a hunt for a roast and found a perfect one that was a great size for a large group of people and had just the right amount of fat to it. I then decided I was going to try out a recipe Geoffrey Zakarian from his new cookbook My Perfect Pantry. It was for a New England pot roast very similar to what I always make with a slight difference in the gravy he makes in the end. It promised to be quite tasty.

New England Pot Roast

One 3-pound beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 stalks celery, cut into 2-inch chunks
2 carrots, cut into 2-inch chunks
2 medium onions, cut into 2-inch chunks
1/4 cup all-purpose flour
3 cloves garlic
3 sprigs fresh thyme
2 dried bay leaves
1 sprig fresh rosemary
1/2 cup dry red wine
6 cups beef stock
1 pound red potatoes, cut into 2-inch chunks
1/4 cup yellow mustard
2 tablespoons prepared horseradish, drained
Chopped fresh parsley, for garnish, optional

Preheat the oven to 350 degrees.

Season the roast with salt and pepper. In a large Dutch oven set over medium-high heat, add the olive oil. When the oil is hot, add the roast and sear it on all sides until the roast is well browned, about 5 minutes. Remove the roast to a plate.

Add the celery, carrots and onions and saute until they are caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir the mixture to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.

Pour in the wine and bring the mixture to a boil. Add the roast back to the pot, along with the beef stock and the potatoes. Bring everything to a rapid simmer and cover the pot tightly. Place the pot in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board and tent it with follow and allow it to rest while you prepare the sauce.

Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour the sauce into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley, if using.

Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.

I di use a much bigger roast than the recipe so I increased the time to 3 1/2 hours instead of 2 1/2 since I had almost a 6 pound roast. I also did not use the red potatoes as Sean wanted mashed potatoes with the meal instead. The meat was cooked perfectly and was very tender, just the way you want it. The sauce had great flavor thanks to the horseradish and I really enjoyed it as a change of pace from the regular gravy we make with a pot roast. I think it was perfect with the rest of the meal and would certainly try it that way again for the flavor.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

NE pot roast

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Posted by on December 15, 2014 in Beef, Cookbooks, Cooking, Dinner, Gravy, Sauce


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For Holidays or Any Time, Try Bobby Flay’s Roast Turkey with Mustard Maple Glaze

Just before Thanksgiving came around I had a turkey that I had purchased at the supermarket. Even though we weren’t going to be home for Thanksgiving, it’s hard to pass up a bargain when they’re selling fresh turkeys for $.79 a pound so I picked up one and decided I would make it after Thanksgiving and try a different approach with a new recipe. I had seen before Thanksgiving recipe from Food Network that was made by Bobby Flay for a roast turkey with mustard maple glaze that sounded delicious and looked relatively easy to make. It incorporated some different ingredients to make the glaze, such as maple syrup, horseradish, Dijon mustard, and chili powder. There was also a nice gravy that went along with it, so I decided this was going to be the one to give a try to, and I’m glad I did.


For the glaze:
1 1/2 cups pure maple syrup
2 heaping tablespoons Dijon mustard
2 heaping tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder
Kosher salt and freshly ground pepper

For the turkey:
1 17 -pound fresh turkey, patted dry (neck and giblets removed)
Kosher salt and freshly ground pepper
10 tablespoons butter, slightly softened
12 cups homemade chicken stock
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered

For the gravy:
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash of dry white wine (optional)
1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
Kosher salt and freshly ground pepper

To make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season the mix with salt and pepper. Cover the mixture and let it sit at room temperature at least 30 minutes to allow the flavors to meld. The glaze can be made up to 2 days in advance; store the glaze, covered, in the refrigerator. Bring it to room temperature before using.

Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450 degrees. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season it liberally with salt and pepper. Put 4 cups of chicken stock in a medium saucepan and keep it warm over low heat.

Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place the roasting pan in the oven and roast the turkey until it is a light golden brown, about 45 minutes.Tent the turkey loosely with foil if it is browning too quickly. Reduce the oven temperature to 350 degrees, baste the turkey with 2 cups of the warm stock and continue roasting, basting with 2 more cups of warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155 degrees, about 1 hour. After the turkey reaches 155 degrees, begin basting the turkey with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165 degrees, about 20 more minutes.

Remove the turkey from the oven and transfer it to a large cutting board. Tent the turkey loosely with foil and let it rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups of liquid.

To make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until the flour is light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring the mixture to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper to taste.

To serve, reheat the remaining stock in a saucepan over low heat. Remove the legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Place the meat on a platter and ladle some of the warm stock on top.

I think this recipe was fantastic. The glaze that was on the turkey made the skin perfectly brown and gave it a nice taste. The combination of the mustard and the maple syrup along with the horseradish, really did it for me. The original recipe uses 17 pound turkey so quantities are quite high. The turkey I bought was only 11 pounds so I cut the recipe by about one-third when I was making it. I think if you have a large bird, even bigger than 17 pounds, this recipe would work out pretty well. The meat was perfectly cooked and everything came out nice and juicy. Everyone seemed to really like the gravy as well. This is definitely a recipe that I will use again.


That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



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Posted by on December 8, 2014 in Cooking, Dinner, Gravy, Holidays, Poultry, Sauce, Turkey


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Back Home for Pan-Roasted Chicken with Vegetables and Dijon Jus

After spending last week visiting my family in North Carolina it’s back to the real world of work, school and cooking here in New York. We had a great visit with everyone and had a fun time over the Thanksgiving holiday, enjoying a great meal and good times with the family. It was good to get home after a long drive back so we took it easy Saturday and had a nice one dish meal on Sunday, making use of a whole chicken, some fresh veggies and this recipe from Serious Eats for a pan-roasted chicken with vegetables in a Dijon jus for some added zest and flavor. it’s another great one dish meal that you can put together pretty easily and is packed with great flavors.

Pan-Roasted Chicken with Vegetables and Dijon Jus

16 fingerling or yellow new potatoes, scrubbed

3 carrots, 2 peeled and cut into 1-inch chunks, 1 roughly chopped

Kosher salt

16 Brussels sprouts, halved

Freshly ground black pepper

4 tablespoons extra-virgin olive oil, divided

1 whole chicken (about 4 pounds), cut into 8 serving pieces, backbone reserved

1 cup dry white wine

1 onion, split in half

1 celery stalk, roughly chopped

3 to 4 sprigs fresh sage

2 bay leaves

2 cups chicken stock

1 shallot, thinly sliced

2 tablespoons minced fresh parsley leaves

2 tablespoons butter

1 tablespoon Dijon mustard

1 tablespoon juice from 1 lemon

2 teaspoons fish sauce

Adjust an oven rack to the center position and preheat the oven to 450 degrees. Place the potatoes and the carrots cut into 1-inch chunks in a medium saucepan, cover the vegetables with cold salted water and bring them to a boil, then simmer the vegetables until they are just tender, about 10 minutes. Drain the vegetables and transfer them to a large bowl. Add the Brussels sprouts, season the vegetables with salt and pepper, toss with 2 tablespoons of the olive oil and set the vegetables aside.

Transfer the chicken backbone to the now-empty saucepan. Add the roughly chopped carrot, onion,celery, sage, and bay leaves. Set the saucepan aside. Season the chicken pieces thoroughly with salt and pepper.

Heat 1 tablespoon of the olive oil in a large cast iron skillet set over high heat until the oil is lightly smoking. Add the chicken pieces skin side down and cook, moving the chicken pieces as little as possible, until the chicken skin is rendered and a deep golden brown, about 10 to 14 minutes. Flip the pieces as they finish and lightly brown the second side, about 3 minutes longer. Transfer the browned chicken pieces to a plate and set them aside.

When all the chicken is browned, add the white wine to the skillet and scrape up any browned bits with a wooden spoon. Transfer the white wine to a medium saucepan and put in the reserved chicken backbone. Pour in any juices that have accumulated on the chicken resting plate and wipe out the skillet with a paper towel.

Add the chicken stock to the saucepan with the chicken backbone. Bring the stock to a simmer over high heat, reduce the heat to the lowest setting, cover and let the stock gently bubble while the chicken roasts. Add the remaining tablespoon of olive oil to the skillet and heat the skillet over high heat until the oil is lightly smoking. Add the vegetable mixture and top the vegetables with the chicken pieces, skin side up. Transfer the skillet to the oven and roast until the chicken breasts register 150 degrees and the chicken legs register at least 165 degrees on an instant read thermometer, removing the chicken pieces and transferring them to a clean plate as they finish roasting, about 45 minutes total.

When all of the chicken pieces have finished roasting, add the shallots to the skillet with the vegetables and toss them to combine. Return the skillet to the oven and continue roasting, flipping the vegetables occasionally, until the vegetables and shallots are browned all over, about 10 minutes. Remove the skillet from the oven, add the parsley, toss to coat and then place the chicken pieces directly on top of the vegetables.

Strain the simmering chicken broth mixture into a small saucepan or bowl. Whisk in the butter, Dijon mustard, lemon juice and fish sauce. Season the jus to taste with salt and pepper. Serve the chicken and vegetables, serving the jus at the table.

This meal is packed with ingredients and lots of great flavor. You get a really nice browning on the chicken pieces and I liked everything set over the vegetables to get even more flavor onto the veggies. I actually added the shallot in from the start and roasted the vegetables just with the chicken, tossing them lightly when I took the chicken out and then put the chicken right back in the skillet. The Dijon jus was a nice touch with the chicken and vegetables, with a good mix of the mustard, lemon juice and fish sauce. It all came together very nicely and mostly in one dish (outside of the prep work) so it was easy clean-up as well.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



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Kitchen Daily 50 Recipes We’re Thankful for on Thanksgiving

Kitchen Daily 50 Thanksgiving Recipes

Still need some ideas for your Thanksgiving meal? Kitchen Daily has put together 50 recipes to cover all of your holiday needs to make a great meal. Check it out!


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30 Essential Thanksgiving Recipes for a Fresh Yet Classic Dinner — Thanksgiving Recipes from The Kitchn | The Kitchn

30 Essential Thanksgiving Recipes for a Fresh Yet Classic Dinner — Thanksgiving Recipes from The Kitchn | The Kitchn.

You can find all the recipes you need for your Thanksgiving holiday meal when you check out these 30 essential Thanksgiving recipes from The Kitchn. Everything you need is covered here to make sure that you have a great meal. Check it out!


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National Day Calendar

Fun, unusual and forgotten designations on our calendar.

Authentic Autograph Source, LLC

Licensed autographs and collectibles dealer in the Pacific NW! We have a wide range of sports, celebrities, and more!

Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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