Sometimes a Thanksgiving meal is only needed for two. Here is what I made to feed my husband and I for Thanksgiving dinner.
WHOLE CAST IRON CHICKEN
Prep Time: 30 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 10-15 minutes
Ingredients
- 1 Whole Chicken (2.5 - 3 lbs)
- Salt and Pepper
- 1/2 cup Extra Virgin Olive OIl
- 5 Cloves of Garlic
- 1/4 cup Fresh Sage Leaves
Instructions
Place the cast iron into the cold oven. Preheat your oven for 500 degrees, and allow the cast iron to warm up with the oven.
Remove the chicken from the refrigerator, and allow it to sit for about 15-20 minutes. Cooking an extremely cold chicken will take longer and potentially not cook evenly.
Prepare the chicken by removing any additional parts from the cavity. You can save these to make a chicken stock if you would like.
Next, find the back bone of the chicken. Using kitchen sheers, remove the backbone by cutting vertically on the left and right side of the spine. This method is called spatchcock, or butterflying the chicken.
Once you remove the backbone, flip the chicken over so the breast side is facing up. Using your palms, firmly press down on the breast bone until you hear a slight crack.
Now, turn the legs and tuck the wings to get the chicken as flat as possible. Flip the chicken back over and season the inside of the ribs with salt and pepper.
Flip the chicken back over so the breasts are facing up, pat dry using a paper towel. Removing excess moisture will allow for a crispy skin. Once dry, season with salt and pepper.
When the oven has reached the temperature, remove the cast iron and adjust the temperature to 450 degrees.
Next, place the chicken skin side down into the cast iron. Push down so that the chicken is as flat as possible in the pan.
Place the chicken back into the oven and cook for 30 minutes.
While the chicken cooks, mince the garlic and chop the sage leaves. Combine and mix these in with the olive oil and set aside.
After the 30 minutes, remove the chicken from the oven. Using a turner and tongs, gently flip the chicken over. Using a basting brush, coat the chicken skin with the olive oil sage garlic mixture. Be sure to coat all parts of the chicken.
Place the chicken back in the oven and cook for an additional 10 minutes or until the internal temperature of the breast are 165 degrees.
Remove the chicken from the oven. Transfer the chicken onto a cutting board and allow it to rest for at least 20 minutes - this will allow all the juices to soak back into the chicken before cutting it. DO NOT THROW OUT JUICES LEFT IN THE PAN!!
Transfer the juices and fat from the chicken into a glass bowl or container - set aside and use for gravy.
Carve the chicken, serve, and enjoy!
Chicken Gravy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 4 Tbsp. Butter
- 4 Tbsp. All Purpose Flour
- Leftover Chicken Juices and Fat
- 4 cups Chicken Stock
Instructions
In a medium pot on medium heat, melt the butter. Once the butter is melted, add in the flour.
Continuously mix the butter and flour mixture until it thickens and creates a roux. Once the mixture starts to become brown and has a nutty smell, pour in the chicken stock - whisk everything together.
Keep whisking and the gravy will start to thicken. Pour in the leftover chicken juices and fat.
Add salt and pepper to taste. Serve immediately and enjoy!
Parmesan Pancetta Brussel Sprouts
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
Ingredients
- 2 lbs. Brussel Sprouts
- 1/2 lb. Pancetta
- 2 Tbsp. Finely Grated Parmesan Cheese
- 1/2 Tbsp. Lemon Juice
- 1/2 Tbsp. Salt
- 1 Tbsp. Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
Bring a medium pot of water to a boil. While waiting for the water to boil, slice the bottoms of the brussel sprouts (just enough to remove stems or any hard parts), then slice them in half.
Then, slice and dice the pancetta - if it's not already cut. Set aside.
Once the water is boiling, add in salt and brussel sprouts and blanch for about 2 minutes.
In a medium pan on medium heat, add olive oil and then pancetta. Toss and cook the pancetta until it starts to brown.
Drain the brussel sprouts of excess water and add them into the pan with the pancetta. Toss everything together, allowing the brussel sprouts to coat in the pancetta fat.
Once the brussel sprouts star to brown, add in the lemon juice. Turn off the heat and sprinkle the parmesan over the brussel sprouts. Give another quick toss, serve, and enjoy!
NOTE: I did not make homemade stuffing for this meal
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