Recipe: Roast Chicken with Beets

Cooking at home: Yay, iPhone.

It appears that my cameraphone uploads to photobucket.
Tonight, it's roast chicken with garlic beets.
Oven at 500.
Salt and pepper bird.
Wrap beets in foil.
Bird in roasting pan, beets on baking sheet.
Into oven
Wait 45 minutes.
Remove beets. There they are!

Peel beets (you might want to let them cool).

Chop beets into large chunks. Oooh, pretty.

Smash and rough chop some garlic (wine cork included in picture for perspective).

Ok, it's been about 15 minutes. Get that bird out.

What's that, you say? You want gravy?
Remove bird from roasting pan. That's flavor country, right there.

Take out the chicken fat until about 2 Tb remain. Then add 2Tb flour, with the burner on low heat.

Stir, dammit!

Ok, keep your eye on that, and add some olive oil to the skillet, low heat.

Add the garlic. Hey, that smells good.

It's been a few minutes, looks like the roux has browned up nicely. Add some stock slowly. Keep stirring. Get the bits of fond worked in there.

Looks like the garlic has just begun to sizzle. Throw in the beets to warm through. Salt/pepper to taste. Add a pat of butter.

Wow, look how that gravy has thickened up. We're just about ready.

Looks like we're ready to go! Carve it, serve it!