Chef Week: J-D Fratzke
Elizabeth Ries from Twin Cities Live, invites past Bravo Show “Top Chef” participant, who has opened nine restaurants to her kitchen to make a perfect roasted chicken with wild rice stuffing.
ROASTED DIJON CHICKEN WITH WILD RICE STUFFING
1 each whole chicken, 3-4 pounds, patted dry
1 cup lemon-dijon marinade
3 cups wild rice stuffing
1) Put on latex or nitrile kitchen gloves and remove 3-4 pound chicken from packaging. Pat dry with paper towels, then place in bowl with marinade.
2) Generously cover the chicken inside and out, roll over and place breasts side down, then cover with plastic wrap and refrigerate for a minimum of two hours and no more than six hours.
3) Pre-heat oven to 425 degrees.
4) Stuff cavity of chicken with wild rice stuffing, packing it firmly but not tightly.
5) Place chicken back side down in roasting dish or cast iron skillet and place in oven.
6) Roast chicken – rotating a half turn every twenty minutes – for about ninety minutes, or using a probe thermometer, until the chicken thigh closest to the joint reaches 165 degrees Fahrenheit.
7) Remove chicken from menu and allow to rest at room temperature for about twenty minutes.
8) Carve chicken by separating the breasts, wings and legs from the carcass and laying out on a platter for service. Spoon stuffing from carcass into a bowl and serve hot.
WILD RICE STUFFING
2 cups Minnesota hand-harvested wild rice, cooked and drained
3 cups multigrain bread, diced or torn in 1” pieces
1/4 cup extra virgin olive oil
¼ cup shredded parmigiano Reggiano
½ cup celery, ¼” dice
½ cup carrot, peeled, ¼” dice
½ cup yellow onion, ¼” dice
1 clove garlic, peeled, clipped minced
1 tablespoon butter
1 teaspoon fresh Italian parsley, minced
½ teaspoon Italian seasoning
Dash of sea salt
Dash of fresh cracked black pepper
- Pre-heat oven to 400 degrees. Place diced bread into a mixing bowl, drizzle with 2 tablespoons of olive oil. Toss well until evenly coated and spread out in single layer of baking sheet.
- Bake for about ten minutes, or until bread begins to brown at the corners.
- Remove toasted bread from oven and set in a safe spot to cool
- Place a saute pan on stovetop burner over medium heat and drizzle in remaining tablespoon of olive oil and one tablespoon butter. When butter melts and begins to foam, add minced garlic and diced onion, celery and carrot.
- Saute, stirring frequently, until onions become translucent and garlic begins to brown a bit. Add Italian seasoning, toss until evenly distributed, and remove from heat.
- In a large mixing bowl, combine sautéed vegetables, chopped parsley, cooked wild rice, parmigiano, and toasted bread. Toss by hand to evenly distribute ingredients, then season lightly with salt and pepper.
- Unless stuffing chicken immediately, transfer to glass or plastic container, cover tightly, and place in refrigerator until ready for use.
LEMON-DIJON CHICKEN MARINADE
2 tablespoons roasted garlic
2 tablespoons honey
2 tsp sea salt
1 tsp ground cumin
1 tsp sweet paprika
1 tablespoon herbes de Provence
1 tablespoon fresh cracked black pepper
¼ cup fresh lemon juice
¼ cup champagne vinegar
½ cup extra virgin olive oil
- Place lemon juice, honey, vinegar, roasted garlic, Dijon, salt, and dry spices in blender, cover and turn on to lowest setting.
- Slowly drizzle in olive oil and turn off blender.
- Transfer to large mixing bowl.
- Put on latex or nitrile kitchen gloves and remove 3-4 pound chicken from packaging. Pat dry with paper towels, then place in bowl with marinade.
- Generously cover the chicken inside and out, roll over and place breasts side down, then cover with plastic wrap and refrigerate for a minimum of two hours and no more than six hours.