Cook the Book: Roasted Chicken with Tomato Butter

Name: Cook the Book: Roasted Chicken with Tomato Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 anchovy filets; 8 Tbsps (1 stick) cold butter, cut into 6 pieces; 4 servings Chopped fresh parsley; 4 servings Chopped fresh rosemary; 6 sprigs fresh thyme; 4 servings Salt and pepper; 177 milliliters sherry; 2 big tablespoons tomato paste; 1 whole chicken, 3 to 5 pounds, back removed

Cook the Book: Roasted Chicken with Tomato Butter is a gluten free and primal main course. This recipe makes 4 servings with 589 calories, 31g of protein, and 47g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up sherry, rosemary, big tablespoons tomato paste, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Put the anchovies, thyme, and sherry into a saucepan and bring to a simmer over medium-high heat. Gently simmer for 15 minutes. Strain, discard the solids, and return the sherry to the pan. Bring to a boil and cook until the sherry has reduced to 1/4 cup.

Ingredients you will need

Anchovies

Sherry

Thyme

Equipment you will use

Sauce Pan

Frying Pan

Whisk in the tomato paste, then add the butter one piece at a time, whiskingcontinuously, until all the butter has been used and the sauce is smooth. Keep warm over a pot of simmering water, or cool and refrigerate.

Ingredients you will need

Tomato Paste

Butter

Sauce

Water

Equipment you will use

Whisk

Pot

For the chicken: Preheat the oven to 400°. Wipe the chicken dry with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Oven

Put the chicken on a rack in a roasting pan. Rub with salt and pepper. Roast until the juices run clear when you pierce the thigh with a sharp knife, 45 to 60 minutes.

Ingredients you will need

Salt And Pepper

Whole Chicken

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Knife

Remove from oven, and allow chicken to rest for about 15 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Cut the chicken into pieces, arrange on a platter, and spoon or slather with lots of tomato butter.

Ingredients you will need

Whole Chicken

Butter

Tomato

Garnish with parsley and rosemary.

Ingredients you will need

Rosemary

Parsley

Variation: To make Tomato Butter Sauce, follow the Tomato Butter recipe to the point when you have reduced the sherry.

Ingredients you will need

Butter

Sherry

Tomato

Sauce

Whisk 2 egg yolks and 1tablespoon water together in a bowl.

Ingredients you will need

Egg Yolk

Water

Equipment you will use

Whisk

Bowl

Whisk the yolks and tomato paste into sherry. Cook over low heat, whisking continuously so the yolks don’t “scramble”.

Ingredients you will need

Tomato Paste

Sherry

Egg Yolk

Equipment you will use

Whisk

Add butter 1 piece at a time, whisking until it has melted before adding the next. If the sauce separates, remove from heat and whisk in another piece of cold butter. It should come back together. Return to heat and continue whisking in butter a piece at a time.

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk