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Tuesday, January 25, 2011

Roasted 1/2 Chicken with Beets, Parsnip, Vanilla, Blood Orange

Organic Free Range Chicken

Removed the Backbone and reserved the giblet, heart, and liver

Cut in half and removed and reserved the wing

Salt, Pepper, Thyme, Shallot, Meyer Lemon Zest, Garlic

Diced Beets for a salad mixed with roasted parsnips, blood orange juice, salt, evoo

Peeled sheets of parsnips

Fried, Salt and Pepper. INCREDIBLE!!! Blows away potato chips

Fresh Beet Juice

Reduced Beet Juice

Mixed with Vanilla Yogurt

Garnishes on Plate Before Chicken

Looks pretty Good

Tastes Even Better Than it Looks

The Chicken was perfectly cooked - extremely moist and had a very crispy skin. The roasted beets were great and the beet salad was nice and fresh. However the star of this plate was the crispy parsnip. It was salty, sweet, spicy, and crisp; these were miles better than any potato chip I have ever had. Because of the great success of the parsnip chip I am lead to believe that celery root, rutabaga, carrots, turnip, beets, and any other root vegetables would make incredible chips. I am excited to test them all out, and will post back on it soon.


  1. What a beautiful presentation you did of the completed chicken. Very nice, look forward to trying. Thanks!

  2. Giblets refer to all of the chicken offal. I think you meant to say gizzard.