Little Book of Jewish Feasts by Leah Koenig

Author:Leah Koenig [Koenig, Leah and Pugliese, Linda]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2018-03-10T16:00:00+00:00

Roast Chicken with Leek, Meyer Lemon, and Parsnip

A roast chicken is perhaps the most iconic centerpiece of the Ashkenazi holiday table—and for good reason. A majestically browned bird and a waft of savory perfume as it hits the table are the things Shabbat, Rosh Hashanah, and Passover memories are made of. Potatoes and carrots are commonly found underneath a roast chicken, but I prefer a mix of sweet parsnips and aromatic leeks, which soften and caramelize in the oven. Along with copious cloves of garlic, they capture and absorb the chicken’s drippings, soaking up an unbelievable amount of flavor. The Meyer lemon, meanwhile, is mellower than a regular lemon, and imparts a gentle tang to the dish. If they are unavailable, a standard lemon makes a fine substitute.

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