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For the Chicken:

  • 1 gal. water
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1 bunch tarragon
  • 1 bunch parsley
  • 3 Tbs. cracked black peppercorns
  • 5 cloves garlic, smashed with a knife
  • 2 lemons, halved
  • 3-lb. chicken
  • Onion, quartered
  • Celery, large dice
  • Carrots, large dice

For the Jus:

  • Juices and drippings from roasting chicken
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • Salt and pepper, to taste
  • 1 tsp. unsalted butter

For the Root Vegetables:

  • 1 carrot
  • 1 parsnip
  • 1 turnip
  • 1 small celery root
  • 1 Tbs. extra-virgin olive oil
  • Salt and pepper, to taste

For the Potato Gnocchi:

  • 2 Idaho potatoes
  • Pinch salt, plus more for boiling
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1 tsp. unsalted butter


For the Chicken:
Place first eight ingredients in a pot large enough to hold the chicken and bring to a boil, stirring until salt and sugar dissolve. Remove from stove and let brine come to room temperature. Add chicken and refrigerate for eight to 12 hours. Remove chicken from brine, pat dry, and place on baking sheet with sides. Refrigerate uncovered for four hours.

Preheat oven to 350°F. Place chicken on bed of onions, celery, and carrots and roast, basting occasionally, for 75 to 90 minutes, or until juices run clear when thigh is pierced. (You can make stock from the vegetables.)

For the Jus:
Take juices and drippings created from roasting chicken, skim off and
discard any fat, and place in a heavy-bottomed saucepan. Add wine and
chicken stock and bring to a simmer. Simmer until thick enough to very
lightly coat a spoon. Season with salt and pepper. Just before serving,
whisk in butter.

For the Root Vegetables:
Preheat oven to 350°F.

Peel and cut vegetables into half-inch by half-inch dice. Place in a bowl,
toss with olive oil, and sprinkle with salt and pepper. Place vegetables on
heavy baking sheet with sides and roast for 45 minutes, or until soft. Add
more salt and pepper to taste.

For the Potato Gnocchi:
Preheat oven to 400°F.

Pierce potatoes several times with a knife, wrap in foil, and bake for one
hour, or until they are soft. Remove from oven and let cool enough to
handle. Peel off skin and put potatoes through a ricer into bowl of a stand
mixer. Add salt and egg yolk. Sift flour into bowl. Using paddle attachment,
mix on low until a ball is formed. Let dough rest for five minutes.

Using a lightly floured surface and hands, roll dough into ropes
approximately half an inch thick. Cut ropes into one-inch gnocchi. If using
immediately, to serve two, boil half of gnocchi in heavily salted water for
two to three minutes, or until they float. Drain well and toss with butter,
root vegetables, and a quarter-cup of chicken jus.

To make ahead, after cutting gnocchi, place on a floured baking sheet and
freeze. Once frozen, place gnocchi in a freezer bag and boil them when
needed, adding an additional minute to cooking time. Gnocchi can keep in
freezer for up to a month.

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