Roasted Organic Chicken with Zucchini Purée

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

This lovely presentation of chicken and zucchini is worth the work for the raves it will garner. The chicken is rolled and roasted and sliced crosswise and looks great on the plate.

Ingredients

Olive oil, as needed
12 zucchini, seeded, cut in 1⁄2-in. pieces
12 garlic cloves, peeled and crushed
24 plum tomatoes, peeled, cut in half lengthwise
1 tbsp. sea salt
1 tbsp. sugar
6 sprigs fresh thyme
6 garlic cloves, peeled and crushed
6 3-lb. organic chickens
12 oz. caul fat
2 tbsp. roasted garlic purée
6 tbsp. fresh thyme, chopped
1 tbsp. fresh rosemary, chopped

Steps

1. In a skillet, heat oil and sauté zucchini and garlic until tender; season to taste.

2. Remove from heat; chill and purée in a food processor until smooth. Reserve.

3. In a bowl, toss together tomatoes, salt, sugar, thyme sprigs, 1⁄2 cup olive oil and garlic cloves. Cover and refrigerate at least 24 hr.

4. Remove tomatoes from refrigerator and place cut side-down on a parchment-lined baking sheet. Bake at 250° F. for 3-5 hr. until they resemble sun-dried tomatoes. Reserve.

5. Remove the breast from the chicken, leaving in only the wing bone. Bone the legs and thighs. Open the breast and place 1 tbsp. zucchini purée and two tomatoes on meat. Cover with thigh and leg meat and season. Wrap each piece in caul fat, creating a cylinder.

6. In a skillet over high heat, sauté chicken in oil until brown on all sides; add garlic purée, thyme and rosemary.  Roast at 325° F. until done. Slice and serve with seasonal vegetables.

Source: Recipe from Chef James Laird

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources