Recipes
Ingredients
1 whole free range, kosher or organic chicken
4 tablespoons Chinese mustard, rehydrated to form a paste
4 tablespoons extra virgin olive oil, plus more for cooking
2 tablespoons minced garlic
2 large yellow onions, 1 inch dice
1 pound medium-sized Yukon gold potatoes, washed and halved
3 large fennel, cored, sliced 1/2-inch thick
1 bunch celery, cut into 1-inch pieces
Kosher salt and freshly ground black pepper to taste
Directions
Pre-heat the oven to 550 degrees, fan on if possible. Place a large, thick roasting pan in oven to heat. Meanwhile, rinse and dry the chicken and season well with kosher salt and freshly ground black pepper. In a bowl, combine the mustard with 4 tablespoons extra virgin olive oil and rub into bird, inside and out. In a large bowl, toss the garlic, onion, potatoes, fennel and celery with olive oil to coat and season with salt and pepper. Pull out the pan and add the veggie mix, it should sizzle. Place the chicken on top and roast until brown on all sides, rotating when necessary, about 20-25 minutes. Reduce the temperature to 350 degrees and continue roasting. You may have to tent the chicken with foil to avoid burning. Roast an additional 25-35 minutes until juices run clear or it reads 158-160 degrees (carry over cooking will bring it to 165) on a thermometer. Let rest 10 minutes before serving.
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