Recipes, re-invented from cooking shows
Fennel Roast Chicken with Carrot Miso Puree
Prep. Time:
Baking Time:
Total Time:
45 minutes
1 hour 15 minutes
2 hours
Serves:
4 servings
Danny's elimination challenge masterpiece earned Kristen Kish's enthusiastic "f*cking delicious" praise through masterful technique and flavor balance. The spatchcocked chicken achieves Tom's noted "beautifully cooked" perfection while the brown butter components provide nutty depth that Paul specifically praised for brightness. The innovative carrot miso puree adds umami richness complementing aromatic fennel, while restaurant-quality plating demonstrates the technical skill that impressed all three judges. This sophisticated dish showcases complex flavors and professional execution that elevated Danny's competition standing.
Ingredients
FOR THE FENNEL ROAST CHICKEN:
1 whole chicken (3-4 lbs), spatchcocked for even cooking
2 fennel bulbs, sliced thick with fronds reserved
3 tablespoons olive oil
2 tablespoons fennel seeds, crushed
1 tablespoon kosher salt
1 teaspoon black pepper
4 cloves garlic, smashed
2 bay leaves
1 lemon, halved
FOR THE BROWN BUTTER SAUCE:
1/2 cup butter
2 tablespoons heavy cream
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper
FOR THE BROWN BUTTER SHERRY VINAIGRETTE:
1/4 cup butter
3 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 shallot, minced
Salt and pepper to taste
FOR THE CARROT MISO PUREE:
1 lb large carrots, peeled and chopped
2 tablespoons white miso paste
2 tablespoons butter
1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated
1/3 cup chicken stock (as needed)
Salt to taste
FOR GARNISH:
Reserved fennel fronds
Crispy chicken skin pieces
Microgreens (optional)
Instructions
PREPARE THE CHICKEN:
1. Preheat oven to 425°F.
2. Spatchcock chicken by removing backbone with kitchen shears and flattening.
3. Season generously with salt, pepper, and crushed fennel seeds, working under and over skin.
4. Let rest 30 minutes at room temperature for even cooking.
ROAST WITH FENNEL:
5. Toss sliced fennel with olive oil, salt, and pepper. Arrange in roasting pan with garlic and bay leaves.
6. Place seasoned chicken skin-side up on fennel bed.
7. Roast 45-55 minutes until skin is golden and internal temperature reaches 165°F.
8. Reserve pan drippings for extra flavor depth.
9. Rest chicken 10 minutes, then portion into serving pieces.
MAKE THE CARROT MISO PUREE:
10. While chicken roasts, boil carrots in salted water until very tender, about 20 minutes.
11. Drain and transfer to food processor with miso paste, butter, rice vinegar, and ginger.
12. Process until completely smooth, adding chicken stock as needed for silky consistency.
13. Pass through fine sieve for restaurant-quality smoothness. Season with salt.
PREPARE BROWN BUTTER COMPONENTS:
14. For Brown Butter Sauce: Brown 1/2 cup butter in small saucepan until nutty and fragrant. Cool slightly.
15. Whisk in cream, sherry vinegar, salt, and white pepper until smooth.
16. For Vinaigrette: Brown 1/4 cup butter until golden. Cool slightly.
17. Whisk in sherry vinegar, honey, and mustard. Slowly drizzle in olive oil while whisking.
18. Add minced shallot and season.
PLATING AND ASSEMBLY:
19. Warm carrot miso puree and spoon onto serving plates in elegant swooshes.
20. Arrange chicken pieces on puree, ensuring crispy skin remains on top.
21. Drizzle brown butter sauce over dark meat pieces.
22. Drizzle brown butter sherry vinaigrette around plate and over chicken.
23. Garnish with fennel fronds and microgreens for color and freshness.
