Recipie 1
Recipie 1
Recipie 1
Waldorf salad
PREP TIME15 mins
TOTAL TIME15 mins
SERVINGS4 servings
If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of
the yogurt.
Some of our longtime readers prefer to omit the salt, but we like the way it offsets the sweetness of the
apples and grapes.
Ingredients
Method
Stir the apple, celery, grapes, and walnuts into the bowl with the
dressing.
2. Serve:
Ingredients
Method
What Keller recommends (and what we do) is to leave the chicken in the refrigerator, uncovered (on a
plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit
dried out. It will roast up crispier this way.
Then 1 1/2 to 2 hours before it goes in the oven, we put it on a plate on the kitchen counter to come to
room temp (about 70 degrees).
Remove the neck and giblets from the cavity of the chicken before you set it out to come to room temp.
(Save for stock.)
Note that Keller's original recipe calls for a leek (to be cooked with the root vegetables), which we skip
in our adaptation.
The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly.
Ingredients
Use a paring knife to cut away the wishbone from the neck/breast
area of the chicken. You will probably have to use your fingers to
feel around for it.
This is a little bit tricky, but if you can remove the wishbone first,
it will make the chicken easier to carve after it is cooked. (This
ease of future carving is the only reason to take the bone out, so
you can leave it in if you want.)
Generously season the cavity of the chicken with salt and pepper.
Add three of the garlic cloves and the sprigs of thyme to the
cavity, using your hands to rub the thyme and garlic all around the
cavity.
Then cross the string under the breast (above the cavity and
between the legs). Wrap each end around the closest leg end, and
tie tightly so that the legs come together.
Spread the remaining olive oil over the chicken skin. Season with
salt and pepper.
Place the chicken on the bed of vegetables. Slather the top of the
chicken breasts with butter. (Note that we added some extra
sprigs of thyme to the top, probably because my dad forgot to add
them to the vegetables! But it still worked.)
Place the pan in the oven and roast the chicken for 25 minutes at
475°F. Then reduce the heat to 400°F and roast for an additional 45
minutes, or until the thickest part of the thigh registers 165°F on
a meat thermometer and the juices run clear.
You can keep the vegetables warm by keeping them in the now-
turned-off oven while the chicken is resting. Stir to coat the
vegetables with the cooking juices before serving.