Oven Roasted Organic Chicken with Garlic Marjoram Butter

Ingredients:
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
1 large onion, coarsely chopped
1/2 head garlic
1/2 cup unsalted butter, room temperature
1/2 bunch of fresh marjoram, leaves finely chopped (about 2 tablespoons)
3 garlic cloves, crushed
Two 4 1/2 to 5 pound whole organic frying chickens, giblet sacks from cavities removed and discarded

Method:
          
Preheat the oven to 400°F/205°C.  Place the carrots, celery, onion and ½ head of garlic into a large roasting pan (these vegetables will be the bed for the chickens to roast on and discarded after).

Mix the butter, marjoram, and crushed garlic cloves in a small bowl to blend. Rinse the chickens with cold water and pat dry with paper towels. Sprinkle the chicken cavities with salt and pepper.

Using your thumb and index finger, separate the skin from the chicken breasts. Place the butter under the skin on the breast meat. Pat the top of the skin to spread the butter over the breast meat. Truss the chickens (tie the legs together with kitchen twine).  Place the chickens on top of the vegetables in the roasting pan. Sprinkle the chickens and vegetables with salt and pepper and roast for 1 ¼ - 1 ½ hours, basting occasionally. 

When the chickens are done, their skin will be crisp and golden and an instant-read meat thermometer will register 180°F/ 82°C when inserted into the thickest part of the thighs.  Remove the chickens from the roasting pan and place on your favorite platter.  Pour the pan drippings into a 2-cup measuring cup. Spoon off the fat that accumulates atop the pan juices.  Serve the chicken with the pan juices.  

Thyme Roasted Acorn Squash

Serves 4

Ingredients:    
3 acorn squash, halved lengthwise and seeded
3 tablespoons olive oil
3 sprigs fresh thyme, leaves chopped (about 1 tablespoon)
Salt and freshly ground black pepper, to taste
1/3 cup pure maple syrup

Method:

Preheat the oven to 450°F/230°C.  Cut the squash lengthwise into ¾- to 1-inch-wide wedges.  Place two heavy large baking sheets in the oven for 5 minutes or until hot. Remove the baking sheets from the oven and drizzle the oil over the hot baking sheets. 

Arrange the squash in a single layer over the hot baking sheets and sprinkle with the thyme, salt and pepper. Turn the squash to coat with the oil.  Bake for 20 minutes. Using tongs, turn the squash over. Drizzle the maple syrup over the squash and continue baking until the squash is tender and golden brown, about 20 minutes longer. Transfer the squash to a platter and serve.

Traditional English Bread and Butter Pudding

Ingredients:

3 1/2 cups whole milk
3 cups whipping cream
1 1/2 cups granulated sugar
1 ½ tablespoons vanilla extract
9 whole large eggs
9 large egg yolks
1 cup raisins
6 croissants (each torn into 8-10 pieces)

Method:

Preheat the oven to 275°F.  Stir the milk, cream, sugar and vanilla in a heavy large saucepan over medium heat until the sugar dissolves and the milk mixture is warm, about 10 minutes.

Remove from the heat and allow to cool slightly. Whisk the whole eggs and the yolks together in a large bowl, then gradually whisk into the warm milk mixture. Place the croissant pieces in a 13x9-inch baking dish. 

Pour the custard over the croissant pieces and sprinkle the raisins over. Press gently to submerge the croissants and raisins. Let stand for 20 minutes to allow the croissants to absorb some of the custard.  Place the baking dish in a large roasting pan. Set the roasting pan on the oven shelf. Add enough warm water to the roasting pan to come halfway up the sides of the baking dish. 

Bake until the pudding is firm to the touch, about 1 hour and 20 minutes.  Serve warm.