CCNYCRecipeBook2

Ingredients: • 1 4-5 pound chicken • 1 bunch fresh thyme • 1 head garlic, outer skin removed, and cut in half + 20 cloves • 1 lemon, halved • 2 sticks butter, melted • 2 medium yellow onions, quartered • 3 medium carrots, cut in two inch pieces • 2 medium parsnips, cut in two inch pieces • 1 large bulb fennel, tops removed and cut into wedges • 3 pounds fingerling potatoes, cut in half • 3 ounces Italian parsley, chopped • 2 tablespoons thyme, chopped • 2 tablespoons rosemary, chopped • 1/3 cup olive oil • salt and fresh ground pepper, to taste Directions: • Preheat the oven to 425F degrees. • Remove the chicken giblets, and thoroughly rinse the chicken inside and out under running cold water. Remove any excess fat and pat dry with a paper towel. • Liberally season the inside of the chicken with salt and pepper. Stuff the inside cavity with the halved lemon, head of garlic, and a bunch of thyme. Tie the legs together with kitchen string and tuck the wing tips behind themselves. Brush half of the melted butter evenly over the chicken and season the outside of the chicken liberally with salt and pepper. • Place all of the vegetables in the bottom of a roasting pan and toss with olive oil, chopped thyme, rosemary, and 20 garlic cloves. Season with salt and pepper. Make sure the vegetables are evenly spread and place the chicken on top. • Roast at 425F degrees for 20 minutes then lower the heat to 350F degrees. Continue cooking the chicken until the juices run clear or an instant read thermometer registers 165F degrees. Remove the chicken to a cutting board and loosely cover with aluminum foil for at least 15 minutes before serving. • Toss the vegetables with the chopped parsley and arrange on a platter with the sliced roasted chicken around it. Lemon-Thyme Roasted Chicken with Roasted Root Vegetables Chef Rizzo’s Matzo Ball Soup My wife and I enjoy Matzo Ball soup as a comforting and wonderful meal. Below is my unique version with ginger and horseradish resulting in an aromatic broth. Ingredients: • 1 4.5oz box Streit’s matzoh ball mix • 2 quarts chicken broth, homemade or purchased • 1/3 cup each of diced carrots, celery and onions • 2 mashed garlic cloves • 1 cup egg noodles • 1 tablespoon dill, minced • 1 teaspoon ginger purée* • 1 teaspoon prepared horseradish • 2 boneless chicken thighs (approximately 8oz) • salt and pepper, to taste • 3 tablespoons vegetable oil Directions: • Follow the direction for one 4.5oz box of Streit’s matzoh ball mix. I prefer this product as I find they produce a very light matzo ball. Set aside once done. • Heat the oil in a stock pot and brown the chicken well. Set aside to cool then dice. • In the same pot, sauté the vegetables until lightly browned. Add the garlic and cook until fragrant. • Add the chicken broth and bring to a simmer. Cook for 30 minutes. • Cook the egg noodles al dente in a separate pot and rinse. Set aside. • Add the herbs and horseradish followed by the chicken and matzo balls. Return to a simmer and cook for an additional 10 minutes. • Season the soup with salt and pepper and add the cooked noodles. Heat until just warm. • Place into a warm bowl and enjoy. • I followed the recipe on the Streit’s box and used only one packet resulting in 15 matzoh balls. Depending upon how large you form them you will yield less. A good quality chicken broth is important, too! * For the ginger purée I used Gourmet Garden products, available in the produce section of most supermarkets. Chicken Soup is always a great way to keep the immune system healthy! Events Department Family Fun Tip! Offered as a course at our Private Passover Seders every year! Interested in a private room for your family next Spring? Contact the Private Dining Department! Events Department Family Fun Tip! This menu item is a private dining department favorite!