Let’s Eat!
The Fancy Homemade sauce takes your bird into gourmet territory; Acheson’s velvety, tangy version takes your guests to comfort-food heaven.
Fast or Fancy The Chef and the Slow Cooker author Hugh Acheson serves up tips for preparing two versions of roast chicken—one simply delicious, one spectacular.
ROAST CHICKEN AND PARSNIPS
Season 1 whole 3½- to 4-pound chicken inside and out with 1 Tbsp. kosher salt. Place in an uncovered pan and refrigerate overnight on lowest shelf. Remove from fridge an hour before roasting to bring to room temperature. Preheat oven to 425°. Discard any juices in pan. Transfer chicken to a roasting pan (breast side up) and drizzle 1 Tbsp. olive oil over chicken. Place pan in oven on middle rack. Cook until chicken is browned and reaches 160° in thigh, about 60 minutes. Meanwhile, remove stem ends of 1 pound parsnips, then peel. Cut 2" from skinny ends and chop ends into thin rounds. Place in medium bowl and add 1 Tbsp. olive oil, ½ cup flat-leaf parsley leaves, pinch of kosher salt, and 1 tsp. lemon juice. Toss well and set aside. Cut remaining parsnips lengthwise into 2"-long half logs. When chicken has 15 minutes left, surround with parsnip logs in roasting pan. Once flesh reaches 160°, remove from oven and discard fat from pan. Let rest for 10 minutes before carving, then arrange on a platter with roasted parsnips. Garnish with parsnipparsley mixture and 1 cup chopped radicchio. Serve with yogurt sauce (below). GREEK YOGURT SAUCE In a medium mixing bowl, combine 1 cup plain Greek yogurt; 2 Tbsp. lemon juice; 1 tsp. sweet paprika; ¼ cup chopped dill; ½ tsp. kosher salt; and ground black pepper, to taste, and mix well.
Nuttier and earthier than carrots, parsnips lend complexity to your humble entrée.
The Fast Crock-Pot doesn’t have to mean blah. Acheson’s savory-sweet Whole Chicken with Vinegar, Shallots, Carrots, Raisins, and Mint (visit oprah.com/ slowcookerwholechicken for the recipe) has so many flavors and textures—but needs so little prep time.
You’ll score bonus wow points for a creamy herbed sauce— it’s unexpected and more refined than gravy.
TOOLS TO TRY Kyocera’s razor-sharp ceramic knives are ideal for chopping hardy produce ($80 for three; kyoceraadvancedceramics.com) and All-Clad’s seven-quart gourmet slow cooker lets you brown and braise for crispy poultry and pork ($300; allclad.com).
PHOTOGRAPH BY Danielle Occhiogrosso MARCH 2018
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ILLUSTRATIONS: LAUREN TAMAKI. FOOD STYLING: VICTORIA GRANOF. PROP STYLING: OLGA GRIGORENKO/HONEY ARTISTS.
MAKES 4 SERVINGS ACTIVE TIME: 15 MINUTES TOTAL TIME: 2 HOURS
