The Fat Kitchen by Andrea Chesman

Author:Andrea Chesman
Language: eng
Format: epub
Tags: rendering fat;curing;animal fats;lard;duck fat;baking with fat;cooking with fat;street food;preserving;processing animal fat;pie crust;fried;side dishes;desserts;cookbook;recipes
Publisher: Storey Publishing, LLC
Published: 2018-09-10T16:00:00+00:00

Roasted Chicken Thighs with Root Vegetables

Serves 4

Root vegetables roasted with poultry fat are sublime, and when you transform them into a one-dish supper, even better. Use whatever root vegetables you have on hand for this.

Ingredients

8 shallots, peeled and halved, or 1 onion, peeled and cut into wedges

6–8 garlic cloves, peeled and left whole

3 tablespoons (1.4 ounces/40g) any poultry fat

3–4 pounds bone-in chicken thighs

12 ounces thin-skinned potatoes, cut into 1-inch pieces

6 cups mixed peeled and cubed root vegetables (golden beets, carrots, celery root, parsnips, rutabagas, salsify, and/or turnips), cut into 1-inch cubes

2 teaspoons dried thyme

Salt and freshly ground black pepper

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