Chicken fat fries, and I don’t care

Roast chicken with parsnips and swiss chard

Sorry for getting "Jimmy Crack Corn" stuck in your head.

Sorry for getting “Jimmy Crack Corn” stuck in your head.

This is one of the “take five” recipes in the November issue with five ingredients.  Our five for this adaptation are:*

  • 1 1/2 lb parsnips, peeled, halved crosswise then lengthwise (big ends quartered lengthwise)
  • 2 T olive oil
  • 4 bone-in, skin on-chicken leg quarters (leg and thigh combo) because they were insanely cheap at the store, and I couldn’t find the bone-in, skin-on breasts the recipe called for.  Cut apart the thigh and the leg
  • 1 1/2 pounds Swiss chard, leaves coarsely torn and stalks cut into 1 inch lengths.
  • 1 T white-wine vinegar

Roast those parsnips at 450 in one 1 T of oil, seasoned with salt and pepper.  Push parsnips to the side, add the chicken, and then the fun really starts…  Roast to 165 degrees, about 30-35 minutes.

The fat renders off of the thighs and legs and fries the parsnips in chicken fat making chicken fat fries.  So rich.  So good.  I’ve heard that some cooks are trying to bring back schmaltz.  Hurry up!

Sautee the stalks in the remaining T olive oil until crisp-tender then toss in the leaves.  Toss and turn those leaves, adding more as it cooks down and makes room.  It takes about 5 minutes to get all of the leaves cooked to tender.  Remove it from the heat, stir in vinegar.  Serve it all together.  This chard side reminds me of when D and I were in a community garden and we always had way too much chard.  Our one criterion for a chard recipe was that it use a ton of chard.  Our favorite was chard pie.  This recipe probably would have made the cut because it uses a whole bunch, but it’s no chard pie.

Over all, this was a great meal.  It’s the kind of recipe I would have probably ignored back before I had to make everything.  Plus, chicken fat fries.  Yeah.

*all recipe information adapted from Everyday Food Issue #47 November 2007 p. 148

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