SLOW ROASTED CHICKEN W/ ROOT VEGETABLES | ALL AMERICAN COOKING

Comfort food doesn’t get any better than this slow roasted chicken with root vegetables. This is not a quick dish, but it’s super easy and the end result is worth the amount of time put into it! We start with dry brining, which is simply giving a generous amount of kosher salt over the entire bird and letting it rest on a rack in the fridge UNCOVERED overnight. Everything you need to know about making this amazing dish is below… ENJOY!!

For the roasted garlic butter -

1 stick butter (softened, or cut into slices)
2 heads roasted garlic (recipe below)
1tbsp chopped fresh parsley
Pinch kosher salt
Couple grinds black pepper

Roasted Garlic -

Cut about 1/4-1/3 off the top of a head of garlic, enough to expose the cloves. Drizzle the exposed cloves with some olive oil and give a pinch of kosher salt and fresh ground black pepper. Wrap the whole thing in foil and place into a 400F oven for 40-50 minutes until the cloves are golden brown and softened.

For the entree -

One 3-1/4 to 3-1/2 lbs whole chicken, giblets removed, patted dry inside and out, dry brined (sprinkled with kosher salt and placed on a rack into the fridge uncovered for 12-18 hours)
1 C roasted garlic compound butter, separated
1/4 lemon, cut in half
1/4 onion, cut in half
3-4 cloves of garlic, peeled
3 turnips, peeled and diced
3 large carrots, peeled and diced
2 parsnips, peeled and diced
1/4C or so extra virgin olive oil
Kosher salt and black pepper on the veggies
Or use the peppercorn blend I used -
https://www.amazon.com/dp/B00AJRKNCO/ref=cm_sw_r_cp_api_glt_i_HVV6J3Q8KT4WJ2BX1BSF

For the gravy -

2tbsps butter
1-1/2 tbsps all purpose flour
2 - 2-1/2C chicken stock (preferably homemade)
Pinch kosher salt
1/2 tbsp black pepper (do not go light on the pepper, grind away for a hwhile, the pepper is what really gives this gravy it’s flavor)
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp ground rosemary
1 tsp dried thyme leaves
1 tsp ground sage
1/2 tsp fresh grated nutmeg

Melt the butter in a saucepan over medium heat. Add flour and hwhisk together to form a roux. Cook for 1 minute. Slowly pour in chicken stock, hwhisking continuously. Add seasonings and hwhisk to combine. Cook, hwhisking frequently, until desired thickness is reached. Taste and adjust for seasonings.

I am not a professionally trained chef, I have no formal training in the culinary arts. I’m simply a midwestern man who loves delicious food and has a passion for cooking and sharing my creations with as many as people as I can. Since I can’t cook for everyone, I decided this channel at least gives me the opportunity to share my creative culinary creations with you so that you can learn to make them on your own, so that you can enjoy the benefits of cooking for yourself and your family, and so that all of my viewers don’t eat boring food!

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DON’T EAT BORING FOOD!!!