You may not think of Jewish cooking as trendsetting, but truth is it has been focused on seasonal recipes sporting local ingredients since long before farmers markets became the darling of the foodie scene.
And the Jewish New Year meal, served at Rosh Hashanah, is a perfect example of this unintended hipness.
So Rosh Hashanah turns out to be the perfect opportunity to serve a local, in-season meal.
Traditionally, foods are chosen that are both sweet and round. Round foods represent the circle of life that continues with the new year.
We’ve created a seasonal dish which can easily be shopped for at your local farmers market.
Honey-Thyme Glazed Chickens with Cider Gravy
Start to finish: 2 hours 15 minutes (30 minutes active)
Servings: 10
2 whole chickens (each 1.8 to 2.2 kg or 4 to 5 pounds), giblets discarded
30 ml (2 tbsp) extra-virgin olive oil
Kosher salt, to taste
Ground black pepper, to taste
20 ml (4 tsp) dried thyme, divided
1 large yellow onion, quartered
180 ml (3/4 cup) dry white wine
180 ml (3/4 cup) water
60 ml (4 tbsp) butter
125 ml (1/2 cup) honey
375 ml (1 1/2 cups) apple cider, divided
30 ml (2 tbsp) lemon juice, divided
500 ml (2 cups) chicken broth
45 ml (3 tbsp) all-purpose flour
Heat the oven to 220 C (425 F) and set the oven rack is in the middle of the oven.
Pat the chickens dry with paper towels and rub 15 ml (1 tbsp) of the oil over the outside of each. Sprinkle the inside and outside of the chickens with salt, pepper and 5 ml (1 tsp) each of the thyme. Stuff each chicken with 2 onion quarters. Tuck the wings behind the back and tie the legs together with kitchen twine.
Arrange the chickens, breast side down, on a V-rack set inside a roasting pan. Roast until the chickens are golden, about 45 minutes. Remove the roasting pan from the oven and carefully, using paper towels, flip the chickens so that they are breast side up.
Raise the oven temperature to 230 C (450 F). Pour the wine and water into the roasting pan. Return the roasting pan to the oven and roast until the thigh meat registers 74 to 77 C (165 to 170 F), about 1 hour. If the pan dries out, add more water 125 ml (1/2 cup) at a time.
Meanwhile, to make the glaze, in a small saucepan over medium heat, combine the butter and remaining 10 ml (2 tsp) of thyme. Melt the butter and cook, stirring occasionally, for 5 minutes. Add the honey and 125 ml (1/2 cup) of the apple cider, then simmer until the glaze has thickened and reduced a bit, about 10 minutes. Stir in 15 ml (1 tbsp) of the lemon juice and set aside.
Remove the roasting pan from the oven and brush the chickens evenly with a thick layer of the glaze (you’ll have some remaining to brush on later) and continue to roast until the glaze is golden brown, about 10 minutes. Transfer the chickens to a cutting board, brush with the remaining glaze and let rest for 15 minutes before cutting (do not clean the roasting pan).
To make the cider gravy, whisk 125 ml (1/2 cup) of the chicken broth and flour in a small bowl until smooth. Set aside.
Set the roasting pan over 2 burners on medium-high heat. Add the remaining cider and bring to a boil. Cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, about 5 minutes. Add the remaining 625 ml (2 1/2 cups) of broth. Increase the heat to high and return to a boil, whisking often. Boil until the liquid is reduced by about half, 5 to 7 minutes.
Whisk the reserved flour-broth mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup (discard the solids). Stir in the remaining 15 ml (1 tbsp) lemon juice and season with salt and pepper, to taste.
Serve the chicken with cider gravy for passing.