Roasted Chicken with Mashed Carrots and Tah Tsai

Roasted Chicken with Mashed Carrots and Tah Tsai
 
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by inilegna

 
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Ingredients

Ingredients
Method
 
  • 1 Organic Free Range Chicken (Giblets as well)
  • 1 White Onion
  • 4 Large Carrots
  • 1 Tah Tsai
  • 1/2 Cup Red Wine
  • Approx. 4 Tbsp Butter
  • Approx. 12 Sage Leaves
  • Sea Salt and Black Pepper
First prepare the chicken by rubbing a few bits of butter under the skin of the breasts. Then lay a few sage leaves under the breasts as well. Rub the chicken with a little olive oil and season the whole bird with sea salt and ground pepper. Prepare a roasting tray with quartered onion and the carrots chopped into thumb sized bits and all of the chicken giblets. Throw a couple sage leaves in the bottom and pour in about 1/3 of the wine. Set the bird on top and roast it at 350 degrees (Fahrenheit) for 1 1/2 hours. After the bird is done roasting, set it aside on a dish and throw the roasting pan on the stove. Put on high and add in the remaining wine and sage leaves. Start smashing all the giblets (except for neck and heart), carrots, and onion. I like to leave it somewhat chunky. At this point chop your tah tsai into approximately inch wide pieces and throw it into the roasting dish. Stir it around and throw in the butter, salt and pepper to taste. To serve it I removed all of the chicken meat from the bone and tossed it with the tah tsai; that way you can put the remainder of the chicken in a pot and start some broth.

Roasted Chicken with Mashed Carrots and Tah Tsai

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This recipe was uploaded by inilegna

 
 

Method


First prepare the chicken by rubbing a few bits of butter under the skin of the breasts. Then lay a few sage leaves under the breasts as well. Rub the chicken with a little olive oil and season the whole bird with sea salt and ground pepper. Prepare a roasting tray with quartered onion and the carrots chopped into thumb sized bits and all of the chicken giblets. Throw a couple sage leaves in the bottom and pour in about 1/3 of the wine. Set the bird on top and roast it at 350 degrees (Fahrenheit) for 1 1/2 hours. After the bird is done roasting, set it aside on a dish and throw the roasting pan on the stove. Put on high and add in the remaining wine and sage leaves. Start smashing all the giblets (except for neck and heart), carrots, and onion. I like to leave it somewhat chunky. At this point chop your tah tsai into approximately inch wide pieces and throw it into the roasting dish. Stir it around and throw in the butter, salt and pepper to taste. To serve it I removed all of the chicken meat from the bone and tossed it with the tah tsai; that way you can put the remainder of the chicken in a pot and start some broth.
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