Roast Chicken With Root Vegetables, Rosemary, and Garlic Recipe

Name: Roast Chicken With Root Vegetables, Rosemary, and Garlic Recipe
Total time: 120 min
Ingredients: 1 (3 1/2 lb) whole chickens, rinsed, giblets and neck reserved and liver saved for another use; 10 rosemary sprigs; 2 -3 heads garlic, separated into whole cloves, with cloves peeled; 3/4 cup extra virgin olive oil; 2 tablespoons duck fat (optional); 1/2 winter squash, of your choice seeded peeled, cut into 2 inch pieces (Acorn, Delicatta, Butternut) or 1/2 kabocha squash, available all seasons; 10 new potatoes, quartered lengthwise; 10 cipollini onions; 1 red onion, cut into 8 pieces, leaving pieces attached at the base; 2 leeks, white part only cut in half lengthwise in 3 inch lengths; 1 fennel bulbs, core removed, sliced into thin half-moons, reserving fronds or 2 celery hearts, cut into 3 inch lengths; 6 fresno chile pepper; 1 cup chicken stock; 1/4 bunch Italian parsley, washed and roughly chopped; 1/2 cup butter, cut into 8 pieces and well-chilled; 1/2 lemon, juice of

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There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping th

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Cooking tools:

Oven
Baking sheet
Kitchen scale
Sealable plastic bag
Gallon sealable plastic bag
Cutting board
Chef's knife
Saucepan
Mixing bowl
Butcher's twine
Roasting pan
Instant-read thermometer
Carving board
Serving platter
Whisk
Measuring cup
Colander
Stove
Fine-mesh sieve
Paring knife
Kitchen towel
Spoon
Tongs
Garlic press
Kosher salt container
Pot

Ingredients

1 (3 1/2 lb) whole chickens, rinsed, giblets and neck reserved and liver saved for another use
10 rosemary sprigs
2 -3 heads garlic, separated into whole cloves, with cloves peeled
3/4 cup extra virgin olive oil
2 tablespoons duck fat (optional)
1/2 winter squash, of your choice seeded peeled, cut into 2 inch pieces (Acorn, Delicatta, Butternut) or 1/2 kabocha squash, available all seasons
10 new potatoes, quartered lengthwise
10 cipollini onions
1 red onion, cut into 8 pieces, leaving pieces attached at the base
2 leeks, white part only cut in half lengthwise in 3 inch lengths
1 fennel bulbs, core removed, sliced into thin half-moons, reserving fronds or 2 celery hearts, cut into 3 inch lengths
6 fresno chile pepper
1 cup chicken stock
1/4 bunch Italian parsley, washed and roughly chopped
1/2 cup butter, cut into 8 pieces and well-chilled
1/2 lemon, juice of