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Roast Chicken with Root VegetablesJulia Child often commented that a cook’s ability is determined by how perfectly he or she roasts a chicken. She was a believer in trussing the bird to preserve its juices, as well as for presentation. Very few people are prepared to make the effort to truss their chicken, so this recipe focuses more on the timing and basting of the bird during the roast. Locally produced free-range chickens are generally available at specialty grocery stores or your local farmers’ market. For simplicity, the root vegetables accompanying this dish can be placed in the same pan as the chicken, but the higher moisture content may prevent the chicken from developing a crispy skin. I suggest cooking them separately to achieve the ultimate roast.
Roasted Root Vegetables and Ham Hock SoupYou could realistically call this soup “winter cellar veggie soup” as it features all those things we have plenty of all winter long in Nova Scotia. If you omit the ham hock and use only vegetable stock, you’ll have a delicious vegetarian version.A dedicated meat eater, I do love the warm and satisfying meal that this soup provides — with all of the ingredients. You can garnish it with a drizzle of maple syrup, balsamic vinegar or melted butter, or with pieces of honey-roasted carrot. Paired with a piece of buttered bread or a biscuit, this is a classic stick-to-your-ribs winter treat.