There was a lot of chicken talk in the Crème kitchen tonight! As we cooked, 15 little chicks chirped and snuggled upstairs. This fun private group chose my "Spring Menu" of Cheesy Artichoke Squares, Spring Vegetable Goat Cheese Tart, Roasted Herb Chicken with Pan Gravy, and Carrot Cake in a Mason Jar with Brown Sugar Cream Cheese Frosting.
Everyone needs a fabulous basic roast chicken recipe. There's just nothing like pulling a whole chicken out of the oven at a dinner party. But before we began on the shining star of the menu -- we had Cheesy Artichoke Squares to snack on. It's a great recipe for canned artichokes. And, stress-free because you can make it ahead of entertaining. Cut into smaller bites for a popular appetizer.
While my students enjoyed the artichoke squares, I started demonstrating how to prep a whole chicken for roasting. My method is simple -- but methodical. I like to tie up the chicken legs and tuck the wings for a more even cook. An herbed butter and olive oil rub make for a crispy, flavorful skin. I stuff the bird with an combination of lemons, herbs, and seasonings. Add carrots and onions to soak up all the flavor of the roast chicken (they make a heavenly side!).
Dessert was next -- I keep my carrot cake simple. I love the additional of the mason jar for serving. You don't even need a stand mixer for this recipe. It comes together very quickly.
The last recipe of this menu was a fresh Spring Vegetable and Goat Cheese Tart. The green veggies in this recipe pop for a colorful dish that can be served as a side or appetizer. Just lovely. I use every last drop of the veggies in this dish.
The chicken came out AMAZING. The carrots and onions were caramelized and so. good. I made a pan gravy from the drippings (a thinner version of a typical gravy) for extra flavor.
And don't forget -- Carrot Cake in a Mason Jar for dessert. I topped each jar with Brown Sugar Cream Cheese Frosting.
It was a beautiful evening outside -- we couldn't have asked for better weather... especially after last week's class! Thank you for spending your evening at Crème de la Crème. It has been a pleasure! Cheers! XOXO Paula