Pan Roasted Poussin With Yukon Gold Hash And Bone Marrow Sauce Recipes

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ROASTED HAMILTON POUSSIN WRAPPED WITH STREAKY BACON AND STUFFED WITH POTATOES AND SAGE



Roasted Hamilton Poussin Wrapped with Streaky Bacon and Stuffed with Potatoes and Sage image

Provided by Jamie Oliver

Categories     main-dish

Time 1h50m

Yield 8

Number Of Ingredients 8

4 poussin chickens
12 rashers dry-curled streaky bacon
1 pound potatoes, peeled
Handful fresh sage, thyme or rosemary (all are good)
12 cloves garlic, peeled
1/2 cup white wine, plus 1 cup
Sea salt and freshly ground black pepper
Olive oil

Steps:

  • Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time the chicken should be looking as handsome as its inventor and the skin should be crisp and golden.
  • At this point lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It's not a thick, robust gravy, just a tasty gesture. (Another nice option at this point is to add a little cream to the gravy which works really well.) Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.

ROASTED BONE MARROW WITH PARSLEY TOPPING



Roasted Bone Marrow with Parsley Topping image

Provided by Alton Brown

Time P1DT55m

Yield 4 to 6 servings

Number Of Ingredients 15

6 to 12 cups cold water
2 to 4 tablespoons kosher salt, plus 1 pinch for the topping
4 (6- to 7-inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bones (See Cook's Note)
540 grams (about 4 cups) ice cubes
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 cup (25 grams) packed chopped fresh parsley
1/4 cup (15 grams) packed chopped celery leaves (or additional parsley leaves)
1 tablespoon (10 grams) finely chopped inner celery stalk
2 teaspoons (5 grams) finely chopped lemon peel
1 teaspoon (6 grams) minced shallot
1 teaspoon (4 grams) minced garlic
1 teaspoon (5 grams) capers, drained and chopped
2 to 4 slices toasted bread
Flaky sea salt (or additional kosher salt), for serving

Steps:

  • Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
  • When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position.
  • Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
  • Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
  • While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine.
  • When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.

BONE MARROW WITH BACON MARMALADE AND SOURDOUGH TOAST



Bone Marrow with Bacon Marmalade and Sourdough Toast image

Provided by Guy Fieri

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon olive oil
1/2 large red onion, minced
8 ounces applewood-smoked bacon, cut into 1/4-inch cubes
1/4 cup light-brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
8 large (5-inch) beef marrow bones, split lengthwise so they resemble canoes
2 cloves garlic, minced
Leaves from 4 sprigs fresh thyme
Zest of 2 Meyer lemons
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 sourdough baguette, sliced 1/4 inch thick on bias
1/4 cup extra-virgin olive oil

Steps:

  • Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions. Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside. Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes. Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan. Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes. Return the onions to the pan, remove from the heat and allow to cool.
  • Make the marrow and toast: Preheat the oven to 375 degrees F.
  • Place the bones cut-side up on a large baking tray. Sprinkle the bones with garlic, thyme, lemon zest and salt. Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes. Remove from the oven and set aside.
  • Place the bread on a baking sheet and drizzle with the olive oil. Bake until golden and crispy, 5 to 7 minutes. Serve the marrow with marmalade and toast.

ROASTED CHICKEN OVER ROASTED YUKON GOLD POTATOES



Roasted Chicken over Roasted Yukon Gold Potatoes image

This recipe came from Jean_Gorges Vongerichten. He was on the Martha Stewart Show this past week. It looked absolutely delicious and DH said I had to make it. So its for dinner this evening. This is great made in cast iron pan.

Provided by barefootmommawv

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
6 tablespoons olive oil
2 lbs yukon gold potatoes, peeled and cut into 1 inch pieces
coarse salt
1 pinch ground pepper
1 roasting chicken, plus the
1 chicken liver
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, halved crosswise

Steps:

  • Preheat oven to 450 degrees.
  • Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layerin roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining tablespoons of each butter and oil. Place chicken ontop of potatoes on one of its sides.
  • Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instand read thermonmeter. 10 to 20 more.
  • Carve chicken in roasting pan allowing the juices to combine witht he potatoes. Serve from the roasting pan, spooning pan juices over potatoes.

Nutrition Facts : Calories 739.6, Fat 50.6, SaturatedFat 17.5, Cholesterol 185.5, Sodium 81.9, Carbohydrate 50.9, Fiber 4.4, Sugar 2.1, Protein 22.2

ROASTED POTATO HASH



Roasted Potato Hash image

I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on your mood. When I got home to New York I started making them for dinner, which was labor-intensive and eventually annoying because one of my children wanted them for dinner all the time. Together we worked out a hack. It is this recipe, and you can easily double, and serve with just about anything, especially fried eggs. Omit the bacon if it's not your game, and replace with a couple of tablespoons of butter. Omit the red peppers if you like. Add a drizzle of chipotle mayonnaise on top, if you don't like sour cream, or swap out the chipotle for nothing if you don't like spice. Make the recipe your own. The point is simply to aim for a thick, caramelized crust of potatoes. The interiors will be soft and sweet.

Provided by Sam Sifton

Categories     breakfast, brunch, lunch, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 slices bacon, ideally double-smoked or slab
1 tablespoon unsalted butter
2 pounds medium-size Yukon Gold potatoes, approximately 5 potatoes, scrubbed and diced
1 medium-size yellow onion, peeled and diced
1 medium-size red bell pepper, seeded and diced
1/2 cup sour cream
1 lime, juiced
1 to 2 tablespoons chipotles en adobo, minced, to taste
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
2 scallions, sliced thin, green parts only

Steps:

  • Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through - until it is chewy and going to crisp - approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
  • Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
  • Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
  • When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams

SEASONED YUKON GOLD WEDGES



Seasoned Yukon Gold Wedges image

"These zesty potatoes are a snap to make. My two boys and husband just love them. They're good with roast or chops, but can also be served as an appetizer with a dip." -Jane Lynch of Scarborough, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds Yukon Gold potatoes (about 3 medium), cut into wedges
1 tablespoon olive oil
1/4 cup dry bread crumbs
1-1/2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, toss potatoes with oil. Combine the remaining ingredients; sprinkle over potatoes and toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring once.

Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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