Green Brothy Chicken and Rice

Ingredients

• 1 piece Whole Chicken (about 3.5–4 lb, split, skin on, deboned)
• 2 tablespoons Kosher Salt (coarse, for drying skin)
• 2 tablespoons Olive Oil (extra‑virgin, for pan and herb sauce)
• 1 large Onion (peeled and quartered)
• 4 cloves Garlic (unpeeled, skins left on for stock)
• 2 pieces Carrot (medium, cut into chunks)
• 2 stalks Celery Stalk (cut into chunks)
• 1 large Jalapeño Pepper (seeds optional for heat)
• 2 tablespoons Fresh Dill (chopped leaves only)
• 2 tablespoons Fresh Flat‑Leaf Parsley (chopped leaves only)
• 2 tablespoons Fresh Cilantro (stems included, leaves chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 4 quarts Water (cold, for stock)
• 2 pieces Turnip (peeled and sliced ½‑inch thick)
• 1 cup Jasmine Rice (uncooked, rinsed)
• 1 piece Lime (cut into wedges for serving)

Instructions

1. Prepare and Salt the Chicken

   Remove any giblets, split the chicken down the backbone, then cut off the breast and leg sides from the central bone so you have two boneless halves. Pat the skin very dry, then coat both sides generously with kosher salt. Let the salted chicken rest at room temperature for 30–45 minutes to draw out moisture.

   Time: PT45M

2. Roast the Carcass for Stock

   Place the leftover carcass and any skin‑on pieces on a sheet tray, drizzle with a little oil, and roast in a 375°F oven until browned, about 12 minutes.

   Time: PT12M

   Temperature: 375°F

3. Sauté Stock Vegetables

   In a large stockpot, heat 1 tbsp olive oil over medium heat. Add the quartered onion, unpeeled garlic cloves, carrot chunks, and celery stalks. Cook, stirring occasionally, until the vegetables develop a light caramel color, about 5 minutes.

   Time: PT5M

4. Simmer the Stock

   Add the roasted carcass, sautéed vegetables, and 4 quarts cold water to the pot. Bring to a rolling boil, then reduce to a low simmer and cook uncovered for 60 minutes, skimming any foam that rises.

   Time: PT1H

5. Prepare Turnips

   Trim the ends off the turnips, peel them top‑to‑bottom in one motion, then cut each turnip in half lengthwise and slice into ½‑inch thick wedges.

   Time: PT10M

6. Make the Green Herb Sauce

   In a blender, combine dill, flat‑leaf parsley, cilantro (stems and leaves), jalapeño (seeds removed for less heat if desired), lemon juice, 2 tbsp olive oil, and a splash of water. Blend until smooth but still slightly textured.

   Time: PT5M

7. Dry and DAB the Chicken

   Using paper towels, dab away the excess salt and moisture from the chicken skin. This will help the skin crisp quickly.

   Time: PT5M

8. Crisp the Chicken Skin

   Heat the cast‑iron skillet over medium‑high, add a thin layer of oil, and place the chicken pieces skin‑side down while the pan is still cold. Once the pan is hot, listen for a gentle crackle (2–3 min), then reduce to medium and continue cooking another 3–4 min until the skin is golden and crisp.

   Time: PT7M

9. Finish Chicken in the Oven

   Transfer the skillet (or move chicken to a baking sheet) to a pre‑heated 400°F oven. Roast for 5–8 minutes, or until the internal temperature reaches about 150°F (it will rise to 165°F while resting).

   Time: PT8M

   Temperature: 400°F

10. Strain the Stock

    Remove the carcass and vegetables with tongs, then pour the broth through a fine mesh strainer back into a clean pot. Discard solids.

    Time: PT5M

11. Season the Broth

    Taste the clear broth; add a pinch of salt if needed. Keep the broth at a low simmer.

    Time: PT2M

12. Poach Turnips

    Add the sliced turnips to the simmering broth. Poach gently for 7 minutes, or until they are tender but still have a bite.

    Time: PT7M

13. Cook Jasmine Rice

    Rinse 1 cup jasmine rice until water runs clear. Cook according to package directions (usually 1 cup rice to 1 ¼ cups water, simmer 15 minutes, then rest 5 minutes).

    Time: PT20M

14. Rest and Slice Chicken

    Let the cooked chicken rest on a cutting board for 5 minutes. Slice against the grain, starting with the thigh portion then the breast.

    Time: PT5M

15. Plate the Dish

    Divide cooked jasmine rice among bowls, top with poached turnips, arrange sliced chicken pieces, drizzle 1‑2 tbsp of the green herb sauce, and garnish with a lime wedge. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g