Sample these wonderful recipes from the Chefs Collaborative.
Smoke-Roasted Whole Chicken with Moroccan Spices
The key to really great roast chicken, beyond a good bird, is to keep the skin crispy and the meat underneath moist. Inspired by ras al hanout, the earthy, sweet Moroccan spice blend used across North Africa, the combination of spices used for this chicken turns its skin a beautiful mahogany brown and imparts a rich flavor. If cooking the chicken in the oven, use the juices left in the pan to make a sauce by adding a little bit of fresh rosemary and a few drops of sherry vinegar.
1 whole chicken, about 4 pounds
2 tablespoons Spice Rub
2 tablespoons extra-virgin olive oil
1 sprig fresh rosemary, for the sauce (if roasting chicken in the oven)
Sherry vinegar, for the sauce (if roasting chicken in the oven)
Spice Rub: (Makes almost 3?4 cup)
¼ cup ground cumin
2 tablespoons ground coriander
1½ teaspoons hot chili powder
1½ teaspoons paprika
1½ teaspoons ground cinnamon
1½ teaspoons ground allspice
¾ teaspoon ground cloves
1½ teaspoons kosher salt
1½ teaspoons freshly ground black pepper
¾ teaspoon dried oregano
¾ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon cayenne pepper
- To grill the chicken, use a combination of hardwood logs and all-natural hardwood charcoal and build a small fire on one side of an outdoor kettle-style cooker. To roast the chicken in the oven, heat to 350°F.
- Wash the chicken with cold water inside and out, drain, and pat dry. Rub the outside of the bird all over with about 2 tablespoons of the spice mixture followed by the olive oil. Sprinkle all over with salt and let the bird rest for about 20 minutes or until the grill or oven gets hot.
- If grilling the chicken, when about one-third of the charcoal is lit, place the chicken on the grill on the opposite side of the cooker, away from the fire. Cover loosely with the lid and open the top vent so that the fire continues to smolder without burning bright. Allow the chicken to smoke-roast for about 1¼ hours, turning it every 15 or 20 minutes to insure even cooking all around. The bird is done when the thigh joints start to loosen, the juices in the cavity run clear, and the skin is a beautiful
- mahogany brown. An instant-read thermometer should register 165°F.
- To roast the chicken in the oven, place it in a cast-iron skillet on the center rack and turn it every 20 minutes to crisp the skin all over. After about 1¼ hours, or when the thigh joints begin to loosen and the juices inside start to run clear, the chicken should be ready. An instant-read thermometer should register 165°F.
- Let the chicken cool for about 10 minutes, then cut it into pieces suitable for serving. Use the juices left in the pan to make a sauce by adding a spring of fresh rosemary, a few drops of sherry vinegar, and a pinch of salt, whisking to blend. Spoon over the chicken pieces and serve.
- Spice Rub: Mix the spices together in a small bowl and set aside. If you begin with fresh spices, this batch will keep for 6 months if stored in a tightly sealed container.
- Combine the mustard, herbs, and goat cheese in a small bowl. Crack the eggs into a measuring cup; this will make it easy to add them slowly and without any bits of shell. Set both aside.
- Add 3 cups of water to a large pot over medium-high heat with the butter and 1 tablespoon salt. Bring the mixture to a boil, stirring until the butter is melted. Add the flour all at once, reduce the heat to medium low, and stir the mixture vigorously with a wooden spoon until it pulls away from the sides of the pan. Continue stirring for several minutes, then remove from the heat and cool for 1 minute. The dough should not brown and will be thick, smooth, and shiny.
- Add the dough to the bowl of an electric stand mixer fitted with the paddle attachment, along with the mustard and cheese mixture. Without washing it, fill the saucepan with water, add the remaining 1 tablespoon of salt, and bring to a boil.
- Mix the dough on low speed for a few seconds and begin adding the eggs from the measuring cup, carefully adding just one at a time and incorporating it completely before adding the next. The whole process will take about 4 minutes.
- Fit a pastry bag with a ¾-inch tip, fill it with about one-quarter of the dough, and twist it so that the dough is compact and sitting in the bottom of the bag.
- Once the water is boiling, with one hand holding the bag and the other a small sharp knife, squeeze the bag and twist, cutting the dough at 1-inch intervals as it comes out of the bag. It will become less awkward with practice. Try to make about 20 dumplings in each round.
- When the dumplings float, give them a few more seconds before removing them from the water with a slotted spoon onto a baking sheet; this allows them to cool quickly. They will be delicate while they’re warm but will become more durable as they cool. Continue to refill the pastry bag and boil the dumplings in batches until the dough is gone. Remove the dumplings from the baking sheet as they cool, to avoid stacking them, or use a second baking sheet.
- Set aside as many dumplings as you want to use immediately and put the rest in a zip-top freezer bag or another container for the freezer.
- Approximately 15 dumplings per person are the right amount for a main course, or 8 to 10 for a starter.
- To serve the gnocchi, add ½ tablespoon butter and ½ tablespoon olive oil to a 12-inch sauté pan over high heat. Just as the butter is beginning to brown and smell nutty, add about 30 dumplings to the pan. Do not crowd the pan, as this may cause sticking. Toss the gnocchi in the pan occasionally so that they brown evenly. Season with salt, add 1 cup of peas, and half of the shallots. Toss the pan to keep the contents moving and to warm the peas. Add 1½ teaspoons tarragon and a squeeze of lemon juice and divide between two bowls or four small plates. Repeat to make a second batch. Serve and pass freshly grated Parmigiano at the table.