SaySchwartzAndBeSure's Notes:
Expand5 tablespoons soft unsalted butter Ask a question about this ingredient
5 or 6 tablespoons dry hot mustard powder Ask a question about this ingredient
1 tablespoon fresh thyme leaves Ask a question about this ingredient
Fresh ground black pepper Ask a question about this ingredient
1 organic free range roaster (3-5 pounds) Ask a question about this ingredient
3 organic carrots Ask a question about this ingredient
2 leeks (white part) Ask a question about this ingredient
2 celery stalks or 3/4 cup of celeric root Ask a question about this ingredient
2 small white turnips (apple size) Ask a question about this ingredient
12 baby purple or red potatoes Ask a question about this ingredient
1 red onion quartered Ask a question about this ingredient
1 teaspoon smoked herb sea salt Ask a question about this ingredient
Fresh ground white pepper Ask a question about this ingredient
pinches lemon zest Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Large yellow onion for chicken Ask a question about this ingredient
Take an organic freerange roaster that will feed 6 comfortably, wash inside and out and trim excess fat. Pat dry and set aside.
Ask a question about this stepIn a small bowl put softened butter and dry mustard, whisk until smooth.
Ask a question about this stepAdd pepper to taste and sprinkle with fresh thyme. Mix again gently and set aside.
Ask a question about this stepGather organic vegetables wash and cut into large bite size pieces except for the potatoes which will be fine as they are.
Ask a question about this stepToss in a large bowl with smoked herb sea salt, pepper, zest and oil until well covered. Put all veggies in a low roasting dish that you can serve to the table.
Ask a question about this stepWhen chicken is completly dry put a generous amount of salt and pepper on the inside and a large yellow onion quartered.
Ask a question about this stepTake chicken firmly in one hand and use the other to scoop the beauty paste and smother the outside of the chicken thickly. It is important it is very well covered. If the chicken is larger than you thought, make more paste, it only takes a minute. Don't worry about the very bottom.
Ask a question about this stepPlace the chicken in a roasting pan that is not much larger than the chicken. Do not worry about the amount of butter - it melts off and leaves a light crisp crust of mustard that is amazingly mild and rich. DO NOT BASTE.
Ask a question about this stepIf you like save a little of the butter for the veggies to glaze them at the end. Roast the veggies at a higher heat, 450 for 30-45 minutes and turn so they do not stick.
Ask a question about this stepCook the chicken at a high heat, 400 for twenty minutes, then turn down to 350 until done -about 1 1/4 hours. Remove from pan and rest 10 min.
Ask a question about this stepServe on a platter whole as the crust will be golden and textured, the interior incredibly moist. Carve at the table. (This works equally well with chicken pieces if you are just learning and don't know how to carve). Enjoy
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Ha, great minds think alike! This looks wonderful. Wish a guy had made this for me in college!