4 tablespoons (1/2 stick) butter, softened
2 tablespoons Essence, recipe follows
1 (4-pound) chicken, giblets removed and rinsed well
Cedar stake, see below for details
Olive oil, for browning sausage, plus extra for roasting
3 pounds hot Italian sausage links (still attached, if possible)
1 pint pearl onions, peeled
1 cup stemmed shiitake mushrooms, cleaned
1 cup whole crimini mushrooms, cleaned
1 cup oyster mushrooms, cleaned
1 pound baby carrots, tops trimmed, peeled
1 bunch red baby beets, tops removed
1 whole head garlic, separated into cloves and peeled
2 sprigs rosemary
2 sprigs thyme
Salt and freshly ground black pepper
2 cups red wine
3/4 cup beet juice
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped thyme leaves
4 tablespoons (1/2 stick) butter, softened
2 tablespoons Essence, recipe follows
1 (4-pound) chicken, giblets removed and rinsed well
Cedar stake, see below for details
Olive oil, for browning sausage, plus extra for roasting
3 pounds hot Italian sausage links (still attached, if possible)
1 pint pearl onions, peeled
1 cup stemmed shiitake mushrooms, cleaned
1 cup whole crimini mushrooms, cleaned
1 cup oyster mushrooms, cleaned
1 pound baby carrots, tops trimmed, peeled
1 bunch red baby beets, tops removed
1 whole head garlic, separated into cloves and peeled
2 sprigs rosemary
2 sprigs thyme
Salt and freshly ground black pepper
2 cups red wine
3/4 cup beet juice
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped thyme leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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