The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Roasting a chicken might seem daunting to you, but it is actually quite simple. It is a crowd pleasing meal that fills your house with delicious aromas. And the best part: the possibilities for leftovers are endless.The Roast ChickenTo roast a chicken, first preheat your oven to 425 degrees F. Start with a 3 to 4 pound bird. Fill the cavity with aromatics, like sprigs of fresh thyme, rosemary or tarragon, a cut lemon, or a quartered onion. Brush the outside of the chicken with a little melted butter and sprinkle the entire surface with salt and pepper. Truss the chicken with kitchen twine by tying the legs together and tucking the wings behind the body. Trussing allows the bird to cook evenly, as there are no little parts to stick out and burn. Place the prepared bird in a roasting pan on top of chopped vegetables (carrots, onion, potato, fennel, etc.). Bake for 1 to 1 1/2 hours, or until done. To test doneness, insert a thermometer into the thickest part of the breast and the thigh. Both areas should read at least 165 degrees F. Remove the pan from the oven and let rest for 10 minutes. Cut the chicken into pieces and serve with the roasted vegetables from the bottom of the pan. Refrigerate any leftover chicken to use later in the week.
The LeftoversThe uses for the leftover chicken are countless. Pick the meat off the bones, and the world is your oyster. Here are just a handful of ideas:
The BonesDon’t throw out those bones! Roasted chicken bones make a great base for homemade stock. Combine them with celery, carrot, onion, fresh thyme and parsley, black peppercorns, and bay leaf in a large pot. Cover with cold water. Bring to a simmer. Skim off any scum that floats to the top. Simmer for 4-6 hours. Strain. Keep the stock in the refrigerator for 3 days or freeze for 3 months. Use the stock to make soup or sauces. Give grains (like rice, couscous or quinoa) extra flavor by cooking them in homemade stock.
