By NEMS Daily Journal
1 4- to 5-pound chicken*
Kosher salt and black pepper
3 tablespoons of melted butter or olive oil
1 head of garlic
2 sprigs of rosemary, divided
Preheat oven to 425 degrees. Rinse the chicken inside and out, then pat dry. Place the chicken in a roasting pan. Salt and pepper the inside of the chicken generously.
Cut off the top of the head of garlic, just enough to expose the flesh of the garlic, leaving the head whole and unpeeled. Stuff the chicken with the head of garlic, half the onion, 1 sprig of rosemary and the carrot.
Rub or brush the chicken with the butter or olive oil and sprinkle with fresh ground pepper and salt. Run your fingers down the spine of the remaining sprig of rosemary and sprinkle the leaves on the chicken. Slice the other half of the onion lengthwise and scatter the slices in the roasting pan. Roast for 1 to 11⁄2 hours or until the juices of the chicken run clear when you cut between the leg and thigh. Remove to a platter and let rest before serving.
* Amanda Reed buys her all-natural chickens from Zion Farms in the Black Zion community in Pontotoc County.
3 to 4 cups kale
1 tablespoon butter
2 tablespoons flour
2 cups whole milk
Salt and pepper
Tear the kale into bite-size pieces from the spine and steam for 3 minutes.
Melt butter in a skillet over medium heat. Whisk in the flour until smooth. Gradually add the milk, stirring constantly until smooth. Cook over medium heat, stirring occasionally, until the mixture thickens, about 5 minutes. Stir in the kale and season to taste with salt and pepper. Great with popovers.
1⁄2 cup all-purpose flour
1⁄2 cup whole milk
1⁄2 teaspoon Tupelo honey
1⁄4 teaspoon salt
Combine flour, milk, eggs, honey and salt in a medium bowl and mix until well blended and smooth. Set aside for 15 minutes (don’t skip this step.) Turn oven to 400 degrees. While the oven heats, put a pat of butter into each of 6 muffin cups and place pan in the oven to melt and heat up the pan. Once the butter is melted brush the sides of each cup with the butter, too. Stir the batter and divide evenly among the 6 muffin cups. Bake without opening the oven for 25 minutes. The popovers will be golden brown and firm. Pierce each popover and fill with the creamed kale, or serve alongside.
1 bunch of carrots
1 tablespoon olive oil
Preheat oven to 425 degrees. Place washed but unpeeled carrots in a baking dish and drizzle with the olive oil and sprinkle with salt. Give the dish a little shake to distribute the olive oil and bake for about 25 to 30 minutes. Shake the pan every once in a while to turn the carrots.
Place a handful of arugula on each salad plate and drizzle with about 1 teaspoon of olive oil. Generously grate Parmesan cheese over the top and serve.