Comfort food. Never has my sanity relied on anything more. It has been rough lately trying to navigate single momdom to a preschool preteen. Throw in never ending freezing temperatures, the occasional snow blizzard and the 24hr hostage negotiation I am in, and comfort food is the only safe drug I can take.
Comfort food is more than just the decadent flavors that consumes all your taste buds the moment you bite in. It is the warm fragrant smells that drift slowly through all the drafty little nook and cranies of my house. The methodical soothing rhythm of chopping, mixing, blending and cleaning that temporarily numbs my racing mind.The blissful pleasure that carouses through my every blue vein as I watch my Tunie B.,lick her fingers clean.
Roasted Chicken. The image of it’s perfectly crispy skin and succulent dark meat was the first thing that flashed through my mind when I heard the words, snow storm. My brain trying to counteract the surge of panic that inevitably pulsates whenever I hear that 4 letter word, snow.
As I am well known to do, I set out that morning, to prepare for the worst case scenario. Ice deglazer, snow salt, milk, eggs, wine, marshmallows, chocolate, and chicken. The essentials for any one looking to survive another one of our NJ snowmageddons. However this time the red chard and clementines were also calling my name, you never know when scurvy might set in during the long hibernation that is a 7 inch freeze.
As I unpacked my survival kit of ingredients, I could already taste the chicken that I was going to prepare for Tunie B and me’s first night of operation #WARM&COZY. There is nothing I love more than whole roasted chicken, laying in its ducth oven jaquzzi, taking a delicious citrus white wine bath. Adding the chard and pieces of clementines to the quick chopped onions and carrots was a stroke of genius I had, increasing the sweet savory level that was the quintessential snow bound, roast chicken gravy, that I served over yellow rice.
I can tell you that chicken lasted for 2 days. We ate the shredded chicken in a quick soup broth (from freezer) with egg noodles for lunch the next day. All while we lounged still in our PJ’s at 1pm on the couch with a roaring fire, watching our neighbors shoveling the drive way in the freezing cold.
Clementine Roasted Chicken with Red Chard
1 whole chicken
2 tbsp. dried terragon
1 tbsp. dried rosemarry
1 tbsp. ginger powder
1 tbsp. garlic powder
1 tbsp. mustard powder
2 tsp. fennel seeds
1 tsp. kosher salt
2 tsp. black pepper
6 cloves garlic
2 medium onions, 1 quartered, 1 diced
2 tbsp. olive oil
2 medium carrots, chopped
1 bunch of red chard, washed and chopped
1 cup semi dry white wine
1/2 cup orange juice
pre-heat oven to 375F
In a small bowl mix all your spices together. Remove about 2 tsp. and set aside.
Stuff the inside of your whole chicken with the quartered onion, garlic and 2 clementines. Then using the bulk of your spice rub mixture, rub the entire chicken with the spices getting into all the nooks and cranies. Set the chicken aside on a paper plate or cutting board.
Add the olive oil to the bottom of your dutch oven or large roasting pan. Add the diced onion, carrots, chopped chard and the remainder of your clementines to the pot. Sprinkle over the 2 tsp. of spices that you set aside.
Place the whole chicken onto of the vegetables. Pour in the wine and the orange juice and cover the pot.
Bake in oven semi covered (lid slightly off) for about 1.5 hours.
Let the chicken rest for 10 minutes after removing from the oven and then serve. Spoon the chard and veggies over some rice or enjoy with some delicious crusty bread.