Roasted Roots with Herbs and Chicken
Everything is important in recipes when you cook them. Somethings do shine a bit more than others here is the Roots shining out. The chicken is like adding flavor more than the star.
About my recipes I live in Florida and it is hot all year long so my salt usage is a bit higher than most. A good rule to remember is salt your cooking less, because you can always add more if you need it.
Roasted Roots with Herbs and Chicken
Everything is important in recipes when you cook them. Somethings do shine a bit more than others here is the Roots shining out. The chicken is like adding flavor more than the star.
About my recipes I live in Florida and it is hot all year long so my salt usage is a bit higher than most. A good rule to remember is salt your cooking less, because you can always add more if you need it.
Cooking Instructions
- 1
Preheat oven 400 degrees Fahrenheit
- 2
Peel and chop the rutabaga place them on the bottom of roaster.
- 3
Peel and dice the turnip roots add to top of rutabaga.
- 4
Peel the carrots slice in two the big or long carrots and add. Sprinkle with salt about a third of it.
- 5
Quarter the onion and add. Hollow out the center of roots. Salt the chicken inside and out. Add the chicken to the hollowed out spot of roots. Shove some of the butter under the skin of the chicken and add rest of butter to the roots, and cover everything with Herbs and spices.
- 6
Cover the roaster and add to the oven. Cover and cook for an hour and a half. Uncover and finish cooking for half an hour.
- 7
Separate the chicken broth 1/2 cup and the rest. Heat the larger amount of chicken broth.
- 8
Mix the cornstarch and the half cup of chicken broth. Add salt to taste.
- 9
Add the cornstarch solution to the boiling chicken broth stirring constantly till thickened.
- 10
Pour the solution into the roots and chicken when chicken is done.
- 11
Let rest for 10 minutes.
- 12
Serve I hope you enjoy!
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