Roast Chicken, Granola, Face Masks

Good morning, Everyone. Welcome to what is our Week 4 of Quarantine Living. Maybe it’s longer or shorter for you, but wherever you are in the X-ing off of days, I hope you and your families are healthy and holding up OK. Our weekend was blissfully boring in that respect: We vacuumed and mopped the house; set up our patio furniture even though the weather isn’t quite patio level yet (picturing it is sometimes enough); went for two hikes; worked on a 1000-piece puzzle; and perhaps most exciting, opened the front door to a delivery of brand new dishtowels. Simple pleasures! Here are a few things to cook (or think about cooking) today or this week…

Pantry: Roast Chicken & Gravy

I’ve gotten into the habit of ordering something from my town butcher every Monday for Friday pick-up. (They only have a four-hour pick-up window, one day a week.) It gives me something to look forward to and makes the weekend feel a tiny bit special, or at least different. Plus, we officially started our quarantine on a Friday (March 13) so in general, Friday feels like the right day to celebrate getting through another week. I’m not sure what this week’s order will be, but last week’s was a 4-pound chicken for roasting, always the right anchor for a comfort food feast, especially when joined by mashed potatoes and slaw.

6 medium carrots, peeled, cut into chunks
1/2 onion, chopped
generous drizzle of olive oil
Salt and freshly ground black pepper
1 whole roasting chicken, about 4 pounds (make sure little packet of giblets removed from cavity)
3 tablespoons butter, melted
1 lemon, pricked several times with a knife
1 small bunch fresh thyme

Gravy: 2-3 tablespoons butter, 1-2 tablespoons flour, up to a cup of white wine or chicken broth

Heat oven to 425°F. Arrange carrots and onions in a baking dish, toss with olive oil and and sprinkle with salt and pepper. The carrots will act as a sort of rack.

Meanwhile, rinse inside and outside of chicken under cold water and pat dry.  Brush chicken skin with melted butter and season with salt and pepper.  Fill cavity with lemon and thyme and truss/tie legs together across cavity. Place chicken breast-side up on top of carrots and roast until chicken is a golden brown and juice run clear when thigh is pierced with a fork, about 1 hour and 15 minutes. (General roasting rule is 18-20 minutes per pound.) Remove chicken from the oven and place on a grooved carving board (one that can catch the juices.)

Gravy is one of those recipes that I’ve never been terribly good at writing in a very scientific way, so forgive me if this isn’t helpful, but here is the general idea: Collect all the chicken juice you can (strain vegetables, tip chicken, etc.) into a small saucepan set over medium heat. Hopefully you’ll have about a cup of liquid, which you can top off with chicken broth or white white for a total of about 2 cups. Whisk in butter and flour a tablespoon at a time until it reaches desired gravy consistency. (I don’t like it super thick.)

Carve chicken, and serve pieces doused with gravy.

Mashed Potatoes: Here or page 172 of How to Celebrate Everything)

Project: Granola

Some version of this granola is always in a glass storage container on my kitchen counter, quarantine or no quarantine.

Maple-Pecan Granola
Makes about 9 cups

3 cups old-fashioned rolled oats
1 cup coconut (desiccated or chips or flakes)
3/4 cup nuts, such as almonds, pecans, walnuts (preferably raw, but I use roasted when I don’t have any other option; I used pecans leftover from Thanksgiving!)
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Preheat oven to 300°F. In a large bowl, combine oats, coconut, nuts, maple syrup, olive oil, brown sugar, salt, cinnamon. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Serve with yogurt and fresh berries or smoothie bowls.

Purpose: Face Masks

Now that face masks are recommended for the general public, the options for making and buying are popping up everywhere. Here is the New York Times template for making your own, or you can spend a little more at Food52. Every time you buy a mask, they donate one to an East Coast hospital (see website for details). The first round of Buy 1 Give 1 sold out, but the next batch is available for pre-order for April 17 shipping.

Stay safe, stay home.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, and connected. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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14 Comments

Kate

Can you give me some gravy tips?

I make a roast chicken every Friday for Shabbat but there is never mug in the way of juices at the bottom of the pan, let alone enough to make gravy or pan sauce.

Help!

1
Reply
Molly

I add flour first to whatever pan drippings there are, and whisk together. Cook for a minute and then add whole milk to the consistency you want. Basically a gravy roux. Salt and pepper to taste. Honestly I thought this was how everyone did it 🙂 never heard of adding chicken stock or wine (disclosure – am in South. Perhaps it is regional?)

Reply
awads

i don’t know why i never make gravy? now i’m inspired! our “homey” meal was your chicken potpie with martha stewart’s crust last night (off a Costco rotisserie chicken).

And today i made 3 facemasks out of bandanas and hair elastics. even though i don’t think we will ever leave the house again.

Reply
Dallas

This was the first week that I was able to find a chicken, and I roasted it on a bed of French bread cubes and asparagus. So good! We’ve eaten well while quarantined, but I don’t think I will every take the well stocked grocery store for granted again.

1
Reply
Molly

I add flour first to whatever pan drippings there are, and whisk together. Cook for a minute and then add whole milk to the consistency you want. Basically a gravy roux. Salt and pepper to taste. Honestly I thought this was how everyone did it 🙂 never heard of adding chicken stock or wine (disclosure – am in South. Perhaps it is regional?)

Reply
Mom of Boys

Jenny! My husband just asked me yesterday if we could make our own granola! For some reason there has been a run on granola and the ones we can find are too sweet, too clumpy, too gritty, too…. Maybe yours is the Goldilocks one! Thanks for your perfect timing. We are also learning to make yogurt (like my mom used to do when I was little) because yogurt appears to be in high demand. Thankfully, bacon is not a scarcity.

Chickens are also a scarcity, sadly. Hopefully one of these days we’ll get a whole one! Happy Monday!

Reply
Susannah

I love your daily posts, they are a nice added element of routine. My husband and I have four children (8,6,4 and 2). I think they will forever associate quarantine with focaccia — I made it when you first posted and have kept making it once per week. It is so yummy!!!
I love your recipes, thank you for sharing so much.

Reply
Naomi

How did you make the cabbage in the photo above? I got a purple/red cabbage in a CSA box and no idea what to do with it and how to make it tasty for kids!

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Lucy

Hello! I just came across your blog in my search for some lighthearted quarantine content. I’m inspired and plan on making your granola immediately!! But please, I must k ow where you got the long wooden server platter from this roast chicken post?!? Thanks, Lucy

Reply
Jana

This is the first time I’ve roasted a chicken and then actually wanted to eat it! Usually they turn out really dry or just…not good? Thank you!

Reply