Create Warm, Fall Flavors with Ingredients You Have on Hand!

Yesterday felt incredibly fall-like to me.  Maybe it was the crunchy leaves under my shoes or the mock ‘pumpkin patches’ being put up on every street corner.  I was craving something warm and soulful, hearty and earthy.  I went to the grocer’s and bought a whole roaster chicken and decided I would use whatever I had in the pantry to spice the little guy up, for dinner. 

The main ingredients in the marinade were tomato paste, red wine (“two-buck chuck” as I’ve heard it referred to), cinnamon, allspice, garlic and chicken broth.  While it was cooking, Mr. Cheese commented that it smelled like we were cooking Thanksgiving dinner.  Did I mention the holidays are coming up way too fast, for my taste? 

In addition to plates of sweet and savory chicken with warm and earthy hints of tomato, plum and cinnamon, we shared some simple edamame and made our plans for pumpkin carving.       

Roasted Autumn Chicken

• 5 pound whole chicken
• 1/4 cup red wine (we used Charles Shaw 2008 Cabernet)
• 2/3 cup tomato paste
• 2/3 cup chicken broth
• 1/2 teaspoon fresh-ground cinnamon
• 1/2 teaspoon allspice
• 1 teaspoon minced onion
• 1 pinch garlic powder
• 1/2 teaspoon salt
• 1 teaspoon olive oil

How to Make It!

To prep the chicken for cooking, remove the neck and any packaged gizzards from inside.  Rinse the chicken inside and out and pat dry.  To add an extra bit of flavor, you can put onion, celery and carrots or other aromatics inside of the chicken.  I left this one empty.  (gasp!)

Mix the remaining ingredients in a small bowl and coat the chicken thoroughly.  Preheat oven to 350 degrees and cook at about 30 minutes per pound or until no longer pink and liquid runs clear.  Cover with foil once chicken is browned to your liking.  Let rest for about 10 minutes prior to serving.  Serves 4 (Try using the rest for a crazy-good chicken salad the next day!)

 

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