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ingredients:
CHICKEN
Serves 4 to 6
1 large free-range chicken
2 sage leaves
1⁄4 cup melted butter
2
tablespoons Bella Cucina Citrus and Fennel Aromatic Savory Salt* (or you can make your own savory salt see Step 1)
artichokes
10-12 baby
artichokes
1 lemon
1 tablespoon olive oil
STUFFING
serves 4 to 6
4 tablespoons unsalted butter
3 slices bacon, cut into 1⁄4-inch
pieces
1 large onion, diced (about 2 cups)
2 celery ribs, diced (about 1⁄2
cup)
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh
sage
2 apples (fugi, granny smith, gala, or red delicious) cut into 1⁄2-inch
pieces
1 8-ounce bag of stuffing or 4 cups baked focaccia cut into 1⁄4-inch
cubes and toasted until golden brown
1 cup apple cider
1⁄2 cup
raisins
2 cups chicken broth
1 6-ounce jar Bella Cucina Walnut Sage
Pesto*
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![Ciao Bella!]()
Roast Chicken with Preserved Lemon, Bay leaves, and baby artichokes
The key to the most tender, flavorful chicken is using free-range chicken.
Free-range birds are thought to be more tender, meaty, and flavorful because of
the healthy feed and conditions in which they are raised. The cooking
temperature is important to have a crisp-skinned, yet moist and succulent
chicken. This is a foolproof method that is made delicious with the addition of
aromatic herbs and the fresh taste of citrus with the preserved lemon.
1. To make aromatic savory salt: Toss 1 tablespoon kosher salt, 1⁄2 teaspoon
cracked black pepper, and zest of 1 blood orange. Mix until well combined. (Salt
will keep in sealed container for several weeks if you dry citrus zest in 225°
oven for about 30 minutes before tossing with spices.)
2. To make roast
chicken: Preheat oven to 425°. Remove liver and neck bones from cavity. Rinse
chicken with cold water and pat dry with towel. Place chicken on sheet pan or
place in roasting pan.
3. Salt and pepper cavity of chicken. Stuff cavity of
chicken with as much of the Walnut Sage Stuffing (see previous recipe) as the
cavity will hold. Place the rest in a buttered casserole dish.
4. Loosen
skin on each side of breast of chicken with your thumb, and place 1 sage leaf
beneath the skin of each breast. Cut a slit on each side of breast skin. Tuck
legs into slit to truss. Tuck wing tips under backside of chicken. This will
help prevent them from burning.
5. Brush the outside skin of chicken with
melted butter until well coated. Top with aromatic savory salt. This will add
flavor to the chicken during the cooking process.
6. Roast in oven at 425°
for 30 minutes. High heat will allow the skin of the chicken to become browned
and crisp. Turn the oven down to 375° and cook for an additional 30 minutes,
covered, until juices run clear when leg is pricked. Reduced heat will keep the
chicken moist.
7. To prepare baby artichokes: Peel off tough outer layers of
artichokes, trim stem, and cut into halves. Toss with squeeze of lemon juice and
1 tablespoon of olive oil and place in roasting pan with chicken. The juices
from the chicken will steam the artichokes to tender perfection.
Walnut Sage Stuffing
A perfect accompaniment to roast turkey or chicken. “Walnuts and sage
beautifully evoke the flavors of the season,” Alisa says. “Feel free to
substitute cornbread for focaccia.”
1. In a medium saucepan, over medium heat, melt butter with the bacon and sauté
onions, celery, garlic, sage, and apples until soft. Toss mixture with stuffing.
2. In same pan, heat apple cider until warm. Add raisins, remove from heat,
and let sit to plump up for 10 minutes.
3. Toss the raisins, cider, broth,
and Walnut Sage Pesto with stuffing. Mix until all ingredients are well
incorporated.
4. Stuff in the cavity of chicken or bake in buttered,
oven-proof casserole dish at 350° until golden brown.*Bella Cucina products available at bellacucina.com
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