NOVEMBER 2016 ;e Costco Connection 29
ROAST CHICKEN WITH RADISHES
1 (4- to 4½-pound) roasting chicken
Kosher salt and freshly ground black pepper
1 lemon, quartered
6 sprigs fresh thyme
1½ pounds radishes, preferably mixed heirloom,
trimmed and scrubbed
3 tablespoons unsalted butter, melted
Preheat the oven to 425 F.
Place the chicken, breast side up, in a roasting pan
or ceramic baking dish just large enough to hold the
chicken and the radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and thyme
in the cavity. Tie the legs together with kitchen string
INA GARTEN
Chef, Emmy Award–winning host of Barefoot
Contessa and Costco member Ina Garten has
a new cookbook out. Cooking for Jeffrey is
Garten’s most personal book yet, ;lled with the
recipes her husband, Jeffrey, and their friends
request most often, as well as charming stories
from the couple’s many years together.
THE COSTCO CONNECTION
Costco warehouses will be carrying a
selection of cookbooks this season,
including those mentioned in this story.
Warehouses also carry a variety of foods
to make every meal a celebration.
the previous few days preparing for guests, I
figure I deserve the day off.
Guy Fieri: We have a ranch up in Northern
California, and that’s where we head for the
holidays. It’s rustic and quiet—the perfect
place to come together as a family.
Ina G: My favorite holiday tradition is, instead
of buying small gifts no one really needs, to
make treats to pack in glassine bags to bring to
hostesses during the holidays. I make cookies,
chocolate bark, homemade granola, salted
caramel nuts—anything I can put in a glassine
bag tied up with holiday ribbons. It’s festive, it’s
not expensive and it’s always appreciated.
Anne B: Making ambrosia with my sister
Ginger on Christmas Eve morning. Ambrosia
has been a holiday mainstay in our family for
generations. You choose a mix of oranges—
Cara Cara, tangerines, blood oranges, navel,
whatever you can get your hands on—and
STORY CONTINUED ON PAGE 30
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C K and tuck the wings under the body. Cut any larger
radishes in half so they are all about the same size,
and place them around the chicken.
Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter and
sprinkle them both liberally with salt and pepper.
Roast for 1 hour and 15 minutes, until the juices run
clear when you cut between the leg and thigh. Cover
the pan or baking dish with aluminum foil and allow
to sit at room temperature for 15 minutes. Carve the
chicken and serve with the radishes and pan juices.
Makes 3 servings.
Make ahead: Assemble the entire dish, cover and
refrigerate for up to a day. Brush with butter and roast
before serving.
Recipe reprinted from Cooking for Je;rey by Ina Garten.
(Clarkson Potter, 2016). Q U E
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