Roasted Blue Foot Chickens with Glazed Parsnips and Carrots

Name: Roasted Blue Foot Chickens with Glazed Parsnips and Carrots
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 227 grams baby carrots; 2 kilograms Blue Foot chickens; 6 unpeeled garlic cloves; 59 milliliters fresh orange juice; 227 grams parsnips, peeled and cut into thick batons; 113 grams radishes, trimmed; 4 servings Salt and freshly ground pepper; 3 Tbsps sherry vinegar; 12 thyme sprigs; 113 grams stick unsalted butter; 2 Tbsps grapeseed or vegetable oil

You can never have too many main course recipes, so give Roasted Blue Foot Chickens with Glazed Parsnips and Carrots a try. One serving contains 1568 calories, 108g of protein, and 116g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have baby carrots, foot chickens, butter, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is a good option if you're following a gluten free and דל פחמימות, diet. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat the oven to 37

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Oven

In a small skillet, cook the butter over moderately low heat until golden brown, about 7 minutes.

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Butter

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Frying Pan

Pour the brown butter into a bowl.

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Butter

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Bowl

Season the chickens with salt and pepper. In a large, flameproof roasting pan, heat the grapeseed oil.

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Salt And Pepper

Grape Seed Oil

Chicken

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Roasting Pan

Add the chickens and cook over moderately high heat, turning occasionally, until lightly browned all over, about 7 minutes. Turn the chickens breast side up and scatter the garlic and thyme all around.

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Chicken

Garlic

Thyme

Drizzle 2 tablespoons of the brown butter over the breasts. Roast the chickens for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into an inner thigh registers 16

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Chicken

Butter

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Kitchen Thermometer

Let the chickens rest for 10 minutes.

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Chicken

Pour the pan drippings into a bowl and skim off the fat. Discard the garlic and thyme.

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Garlic

Thyme

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Bowl

Frying Pan

Meanwhile, in a small saucepan, combine the orange juice and vinegar and boil over moderately high heat until reduced to 2 tablespoons, about 7 minutes.

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Orange Juice