Roast Chicken

• 2 ½ cups cold water
• 2 tbsp kosher salt
• 1 tbsp honey
• 1 tbsp black peppercorns (toasted)
• 1 tbsp coriander seeds (toasted)
• 1 rosemary sprig
• 1 branch of thyme
• 1 bay leaf
• (1) 3 ½ -pound chicken
• Salt and pepper to taste

INSTRUCTIONS:

1. Place water, salt, honey, peppercorns, coriander, rosemary, bay leaf, and thyme in a saucepan and heat over medium heat until salt is completely dissolved. Allow to cool to room temperature.
2. Pour cool brine over chicken in a Ziploc bag and allow to soak in a refrigerator for a minimum of 2 hours, up to 24 hours (turning occasionally). Overnight is recommended.
3. Remove chicken from bag, rinse off with cool water, and pat dry.
4. Place chicken on a roasting rack, or oven safe pan. Season the outside of the bird with salt and pepper.
5. Roast in a 400-degree oven for approximately 1 hour, until the internal temperature reaches 155°F. Let rest until the internal temperature rises to 165°F.

Pomme Dauphine

• ½ cup water
• ½ cup milk
• 1 stick butter
• 1 cup flour
• 4 eggs
• 2 large Yukon potatoes
• 2 tsp salt
• 1 qt high temperature fry oil

1. Peel potatoes and place in a small pot of cool water. Simmer until potatoes are fork-tender, strain water, then mash into a puree. Reserve for later.
2. Place water, milk, butter, and salt into medium saucepan and bring to boil.
3. Add flour and stir it in until a smooth dough forms, stir over low heat to dry out the dough. When it starts to pull away from the sides, transfer to a bowl, then let cool for 2 minutes
4. Beat eggs into dough, one at a time until fully mixed, then add in mashed potatoes and continue to mix until incorporated.
5. Heat oil in a large pot until it reaches 325°F, drop spoonfuls of the pomme dauphine in oil and allow to cook for 1 minute on each side. Remove from fryer and season with salt.

Serve with the 2020 Vista Verde Pinot Noir and your favorite side dish or salad.
—
Wyatt Keith Executive Chef
Dry Creek Kitchen