Roasted Chicken With The Pears Shallots And Walnuts Recipes

WHOLE ROASTED CHICKEN WITH PEAR, SHALLOTS, AND THYME

Steps:

• Preheat oven to 475 degrees. Place chicken in a roasting pan and season all over with salt and pepper. Gently loosen skin and rub chicken breasts with thyme leaves, salt, and pepper. Stuff cavity with 5 thyme sprigs, garlic, and lemon. Using kitchen twine, securely tie legs together; tuck wing tips underneath.
• Roast chicken for 15 minutes. Remove from oven, baste with pan juices; add shallots, pears, and remaining thyme sprigs to pan. Return to oven and continue to roast, until thermometer inserted in the thick part of the thigh (avoiding the bone) reaches 165 degrees, 45 minutes to 1 hour, basting and tossing pears and shallots once. Transfer to a serving platter and let rest 10 minutes before serving.

ROASTED CHICKEN WITH THE PEARS, SHALLOTS, AND WALNUTS

Steps:

• Preheat oven 425 F Place garlic cloves, rosemary sprigs, and lemon in cavity. Mix chopped rosemary, salt,and oil and rub under skin. Truss chicken and place into roasting pan. Bake at 425 F for 25 mins. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 min. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake additional 10 min until 165 F. Let stand 20 min. **Great Technique** Place sip lock bag into 2 c glass measuring cup. Add pan drippings and water, let sit 2 mins. ( fat will rise to the top) Carefully snip corner of bag, pour drippings into cup, stopping before fat. Return to roasting pan. Cook over med heat; add 1/4 t salt, vinegar, honey, juice, and minced garlic; cook until reduced to 1/2 c (about 4 min). Remove from heat, add walnut oil