Canoe has a new dinner item that you’ll be dying to try.
Canoe’s new Roasted Springer Mountain Chicken with Roasted Root Vegetables and Natural Jus is more than just a mouthful to say. The dish includes roasted chicken breast and delicious vegetables coming together for the perfect classic meal.
Try making it yourself at home and then head to Canoe to try the best of the best. Keep scrolling for the recipe.
Canoe’s Roasted Springer Mountain Chicken with Roasted Root Vegetable and Natural Jus Recipe
Ingredients:
Chicken:
- 1 ea Springer Mountain Chicken
- EVOO
- Salt and Pepper
Root Vegetables:
- 3ea Medium Carrot Cut batons
- 2ea Turnip Cut Batone
- 1ea Acorn Squash Cut into semi circles
- 1 ea Celery Root Cut batons
- 5ea Sunchoke cut ¼’s
- Chicken Fat: get from skimming off the top of brown chicken stock when
- you make it. If not you can use any neutral oil
- 1# Green Beans pre-blanched
Date Barbecue Sauce:
- 450ml Canola Oil
- 10 ea Shallot
- 10 ea garlic clove
- 1 tbl Korean chile flake
- 300ml balsamic
- 1.5 tbsp paprika
- 1.5 tbsp cumin ground
- 500g Pitted Date
- 100g Black garlic
- 1000ml Water
- Salt to taste
- For the finished sauce: 2 litre Reduced Brown Chicken Stock, 350g Date BBQ Sauce
Directions:
Chicken:
- Set oven to 400F
- Once oven comes to temperature, liberally rub the skin of the chicken with Extra virgin olive oil and season with salt and pepper
- Cook the chicken for 1hour and 15 minutes approx. Use a probe and make sure the internal temperature before removing is 160F. It will cook up the the 165F recommended temperature as it rests when coming out of the oven.
Root Vegetables:
- Be sure to keep separate. Each vegetable will be ready at different times
- Season the vegetables with salt and pepper and coat with the chicken fat.
- Roast at 350F for 20 – 30 minutes. The vegetables should be soft and have
a nice golden brown outer edge.
Date Barbecue Sauce:
- Sauté the shallot, raw garlic over medium heat till fragrant.
- Add chile, vinegar, paprika, cumin, dates, black garlic and water and stir till combined.
- Bring to a gentle simmer and cook for 8-10 minutes till dates are soft. Blend till smooth, season to taste.
To serve: Mix the hot roasted root vegetables wit the blanched Frenc beans and lay on the plate. Carve the chicken and serve the sauce on the side so everybody can add
as much or little as they desire.
