Pretty much everyone knows how to roast a chicken.
And pretty much everyone knows how to make mashed potatoes.
What most don't know, is how to turn this simple Sunday Dinner Staple into a gourmet feast without too much additional work.
So here are the recipes from last week's wordless Wednesday post. Butter Parsley Roasted Chicken with Duchess Potato Tartlets.
Parsley Butter Roasted Chicken
1 roasting chicken, about 3 pounds ( I use Niman Ranch Poulet Rouge for their delicate skin that roasts to a beautiful crisp)
salt and pepper to taste
1 small onion, peeled and quartered
4 large celery stalks, chopped coarsely
4 large carrots, chopped coarsely
1 shallot finely chopped
2 to 3 tablespoons coarsely chopped fresh parsley
4 tablespoons melted butter
Preheat oven to 350°.
Rinse and pat down the chicken. Dry skin with a paper towel. Season the inside and outside with salt and pepper to taste. Remove the bag from the interior of the chicken, and trip the excess neck skin off. To the bottom of the roasting pan, add the onion, carrots and celery. Place chicken on top of the vegetables. Melt butter, add parsley and coat the entire chicken with the mixture.
Roast in oven, breast up, for 15 minutes. Turn chicken on it's side and continue to roast for another 15 minutes. Turn chicken once more, and roast for another 20 minutes.
Duchess Potato Tartlets
3 lbs red potatoes, peeled
Salt & pepper to taste
1 stick butter
1/2 cup Milk
Bring a large pot of water to boil. Add peeled potatoes and boil until soft.
Drain the water and add salt, pepper, milk and butter.
Combine well. Preheat oven to 400. In a cupcake tray, fill each cup cake holder about 1/2 way with mashed potato mixture. Add an extra dollop of butter to the top of each tart and bake for about 15-20 minutes, or until the tops are golden brown. Sprinkle with paprika and serve warm.