Nathaniel McCoy
Ingredients: (serves 4 - 6)
- 2 to 3 chickens
- 3 carrots
- 6 stalks celery
- 2 onions
- 3 heads garlic
- fresh thyme
- fresh rosemary
- 1 pound Yukon gold potatoes
- 1 pound red bliss potatoes
- 2 cups Arborio rice
- 6 cups chicken stock
- 4 ounces goat cheese
- lemon zest
- ½ pound butter
- olive oil
- salt + pepper
Method:
- preheat oven to 375 degrees
- clean chicken, roughly chop carrots, onions, celery, and garlic. Fill chicken cavity with carrots, onions, celery, garlic, thyme and rosemary. Salt and pepper the outside of the chickens. Rub with butter and olive oil.
- place in oven leg side up for 10 minutes, turn on opposite leg side for another 10 minutes and turn breast side up for the last 10 to 20 minutes, until the temperature at the leg reaches 160 degrees.
- chop potatoes in half, place in baking dish, salt and pepper potatoes and dot with butter and fresh rosemary and thyme. Bake in oven for about 30-40 minutes.
- heat chicken stock in pot, finely chop ½ onion, sweat onion with 2 tbsp butter in large pan. Add Arborio rice and ½ tbsp salt, cook for 3 minutes.
- add ½ cup chicken stock stir every 1 to 2 minutes, keep adding chicken stock until rice is cooked, about 20 minutes. Finish risotto by adding goat cheese and lemon zest and salt + pepper to taste.
- serve chicken breast and leg with potatoes and risotto
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