Herb-Roasted Chicken Recipe

Courtesy of Union Square Cafe Cookbook
By Danny Meyer and Michael Romano
Published by HarperCollins Publishers

Serves four

The secret to this deliciously moist chicken is to seasoning it up to a day before roasting. This allows the salt and pepper to penetrate the chicken and flavor it in a way that last-minute seasoning cannot. If roasting a kosher chicken, use only pepper since it has already been salted. At Union Square Cafe we accompany the chicken with Creamy Polenta and Panzanella. You could also serve spinach, Mashed Potatoes, or turnips with satisfying results.

• 1 (4- to 5-pound) chicken
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons butter, at room temperature
• 4 thyme sprigs
• 2 tablespoons coarsely chopped parsley
• 1 tablespoon coarsely chopped tarragon
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup sliced onion
• 2 cups chicken stock

1. The day before roasting chicken (or at least 8 hours ahead), season inside and out with salt and pepper. Cover and refrigerate.

2. Preheat the oven to 425 degrees F.

3. Truss chicken, tying its legs together tightly with kitchen twine. Rub the butter all over the chicken. Place breast side down on a roasting rack set in a roasting pan. Transfer the pan to the oven and roast for 30 minutes.

4. Remove chicken from oven and place the thyme, parsley, tarragon, carrots, celery and onion in the pan under rack. Turn chicken over onto its back and continue to roast breast side up another 35 to 40 minutes, or until skin is browned. To check for doneness, place a meat thermometer in thickest part of the thigh, being careful not to pierce through to the cavity. It should read 170 degrees F. If you don't have a thermometer, tilt the chicken forward on rack until juices run from cavity. They should be clear with no trace of pinkness.

5. Transfer the chicken to a platter. Allow to rest in a warm for 15 minutes before carving. Remove the rack, tilt the roasting pan and pour off the fat, leaving vegetables and herbs in the pan. Place the pan over medium-high flame and pour in chicken stock as well as any juice that has accumulated on the platter. Cook for 4 to 5 minutes, scraping up any browned bits with a wooden spoon. Strain.

6. Carve the chicken and serve with hot herbed pan juices. Makes 4 servings.

Creamy Polenta with Mascarpone Recipe

Courtesy of Union Square Cafe Cookbook
By Danny Meyer and Michael Romano
Published by HarperCollins Publishers

Serves four

Polenta - sometimes translated as "cornmeal mush" - is often characterized as "bland," "insipid," and "tasteless." Follow this recipe and you'll create a polenta that is rich in flavor, yet fluffy and light in texture. The secret is in the long, slow cooking process, which transforms the raw cornmeal taste and gritty texture into a subtle, nutty, and smooth delight. When serving the polenta as an appetizer or on its own as a main course, we love the addition of melted Gorgonzola cheese and toasted walnuts. The polenta also makes a wonderful accompaniment to poultry and rabbit - in which case we omit the strongly flavored cheese and nuts.

5 cups milk

1 cup polenta (medium-grain yellow cornmeal, not instant)

5 tablespoons mascarpone cheese ( 2 1/2 oz.)

1 teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

3 tablespoons crumbled Gorgonzola (2 oz.) (optional)

1/4 cup shelled walnuts, lightly toasted (optional)

1. In a 2-quart, nonreactive saucepan, slowly bring the milk to a boil, stirring every few minutes with a wooden spoon to prevent scorching. To avoid lumpy polenta, follow this method carefully: Hold the cup of polenta in one hand and a firm whisk in the other. Slowly pour the polenta into the milk with a sprinkling motion and whisk constantly until all the polenta is absorbed.

2. Turn the heat down very low. Switch back to the wooden spoon and thoroughly stir the polenta every 10 minutes for 1 hour. The polenta should have the consistency of firm mashed potatoes. It will have completely lost its raw corn taste and gritty texture. Stir in the mascarpone and season with salt and white pepper.

3. Preheat the broiler. Spoon the polenta into a heat-resistant dish, dot evenly with the crumbled Gorgonzola, and melt the cheese under the broiler. Sprinkle with the toasted walnuts and serve.

Sauteed Spinach with Garlic Recipe
Courtesy of Union Square Café Cookbook
By Danny Meyer and Michael Romano
Published by HarperCollins Publishers

Serves four

The quick-stir method of cooking spinach allows the spinach to keep its bright green color and flavor. You'll find our trick of stirring with a fork and garlic clove to be a simple and quick way to give potent garlic flavor to spinach and other greens. Enjoy the spinach with veal chops, steak, chicken, or lamb. It also goes well with legumes and grains. If you have leftovers, you can chop them and make a sandwich on good bread with olive oil and fresh mozzarella.

• 2 pounds fresh spinach
• 1 garlic clove, peeled
• 3 tablespoons extra-virgin olive oil
• 1/8 teaspoon kosher salt
• Freshly ground black pepper
• 1 lemon, quartered (optional)

1. Remove the stems from the spinach leaves. Discard any leaves that are discolored or tough. Soak the spinach in a large bowl of cold water, stirring to dislodge sand and grit. Change the water at least three times to ensure that the spinach is absolutely clean. (With each change of water, lift the spinach out of the bowl with your hands rather than draining the water into a colander. That way you won't pour the sandy water back onto the spinach.) Thoroughly dry the spinach in a salad spinner or on absorbent towels.

2. Spear the clove of garlic with the prongs of a dinner fork. Over a high flame, heat the olive oil in a skillet or saucepan large enough to accommodate all the spinach. Add the spinach and stir quickly and constantly with the garlic-stuck fork. Continue to cook until the spinach is wilted, 3 to 4 minutes. Season with salt and pepper just as the spinach begins to wilt. Cook, stirring, 1 to 2 minutes more until the spinach is tender. Serve either hot, or at room temperature, in the Italian style. Serve with a generous squeeze of lemon at the last moment.