From Episode 1: "Out of the Kitchen"

Hearth Roasted Vegetables

• Onions, Red Peppers, Eggplant

Peppers: Cook 7 - 10 min. Until skin blackens. Cool slightly, about 8 minutes, then peel off blackened skin. Remove seeds. Slice peppers

Onions: Cook 25 - 30 min. Skin will be charred on outside. Cool slightly, about 8 minutes, then peel off blackened skin, cut onion, add salt, olive oil, and thyme for flavor.

Eggplant: Cook 20 min, until eggplant sinks inward. Slice the eggplant down the middle and scoop out the insides.

Chicken on a String

• 3 ½ - 4 ½ -pound organic whole chicken

Under skin rub:

• Garlic
• Salt
• Olive oil
• Butter
• Thyme
• Parley
• Sage
• Lemon

Stuffing:

• 1 small bunch of Parsley
• 2 tbs. butter

Coating:

• Olive Oil
• Salt
  
• Pepper

Combine the Under skin rub ingredients in a bowl and mix together. You could use either a mortar and pestle or a food processor to break the ingredients down. Rub the mixture between the chicken meat and the skin.

Stuff the parsley and butter into the empty chicken cavity.

Rub the outside of the chicken with olive oil, salt, and pepper.

Roast the chicken 15 minutes for each pound at 400 degrees.

Vegetables for drip pan: Parsnips, celery root, parsley, and garlic, and 1/2-inch of water. Place in pan on a hearth grill grate or on two bricks. Scoop some coals under the pan and allow to cook while chicken spins and drips into the pan. Keep the pan hydrated with 1/2-inch water throughout the cooking process, up until the chicken has approximately 30 minutes left to cook. Allow the water and juices to reduce.