Ed Brown’s Perfect Roast Chicken Recipe & Orange Liqueur Clementines

Today Show: Ed Brown

Ed Brown of Restaurant Associates and the New York restaurant Ed’s Chowder House was in Today’s Holiday Kitchen with a simple and healthy meal you can prepare now that the big holiday meals are behind you. Serve Clementines with Orange Liqueur as a delicious appetizer or dessert to a Perfect Roast Chicken dinner with carrots and smashed potatoes.

Today Show: Ed Brown’s Clementines with Orange Liqueur Recipe

Ingredients

• 15 peeled, segmented Clementines
• 2 cups Simple Syrup
• 1 cup Orange Liqueur
• 6 Mint leaves
• 2 tbsp Grenadine

Directions

1. Combine ingredients, except grenadine, in a punch bowl.
2. For serving, ladle some clementines and their sweet sauce into a serving glass and top with a splash of grenadine.

Today Show: Ed Brown’s Perfect Roast Chicken Recipe Ingredients

The secret ingredient to getting this chicken perfectly crispy, according to Ed, is marinating it in soy sauce before cooking it.

• 1 Whole Chicken
• 2 Lemons
• 2 Onions
• 1/2 cup Chicken Broth (or use Water)
• 1 bulb Garlic
• 3/4 stick Butter
• 1/4 cup White Wine
• 1/2 bunch Thyme
• 1/2 cup Soy Sauce

Roasted Carrots Ingredients

• 12 washed, trimmed Carrots
• Olive Oil
• Salt & Pepper

Smashed Potatoes Ingredients

• 8 Yukon Gold Potatoes
• 2 Bay leaves
• 1/2 cup pitted Black Olives
• 1/2 bunch Parsley
• 1 clove Garlic
• Extra Virgin Olive Oil
• Salt & Pepper

Ed Brown: Today Show Perfect Roast Chicken Recipe Directions

1. Rub the chicken skin generously with soy sauce. Let it chill in the fridge uncovered for up to two days. This will help to season and dry the skin to get it crispy in the end.
2. Preheat the oven to 300 F.
3. Brush the chicken skin with butter all over. Insert thyme and a whole bulb of garlic into the cavity. (Garlic will take on flavor from the chicken when it’s time to make the jus sauce at the end.)
4. Roughly chop the onions into large chunks and arrange them in the center of the bottom of a roasting pan. Place the chicken on top of the onions.
5. Cook the chicken “low and slow” at 300 F for the first 45 minutes.
6. Arrange fresh carrots on a baking sheet. Drizzle them with olive oil; salt and pepper. Toss to coat evenly.
7. In a medium pot, boil potatoes with a bay leaf, garlic, and salt.
8. Once potatoes are cooked, roughly smash them with a fork or potato masher. Drizzle with olive oil and add black olives with parsley. Finish the potatoes with salt and pepper.
9. Turn the heat up to 425 F for the chicken and put the tray of carrots in the oven at this point.
10. The chicken should cook about another 15 minutes, to an internal temperature of 165 F.
11. Remove carrots from the oven. Take out the chicken and let it rest before carving it into pieces.
12. Remove roasted garlic from the chicken cavity and open it up. Combine it with the slow-cooked onions and pan juices to create a jus sauce for serving.