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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Joel's Cast Iron Chicken

Category: Entrees  |  Permalink

Published: Friday, November 15, 2013

Joel's Cast Iron Chicken


Here's the recipe for Cast Iron Chicken, since so many of you have kindly asked. A separate one will be posted for the apple crumble. A 4 to 4.5 pound chicken (I used a 4 pound organic whole chicken) Kosher salt and freshly ground pepper 6 garlic cloves, smashed and peeled 6 thyme sprigs 1 medium rutabaga, peeled and cut into 3/4" wedges 2 medium turnips, peeled and cut into 3/4" wedges 4 medium carrots, peeled and cut into 2" segments 1 medium onion, roots cut off but core kept intact, other end cut off and discarded, then cut the onion into quarters 6 to 8 medium red-skinned potatoes, halved 1/3 cup good olive oil 4 Tbsp butter at room temp A large 11" cast iron skillet Preheat oven to 475 degrees Cut away the wishbone from the neck/breast area Season cavity with salt and pepper (be generous). Add three of the smashed garlic cloves and 5 sprigs of thyme. Rub the garlic and sprigs around in the cavity I did not truss this bird, but you can if you wish. I didn't see the point since it was going to be a tight fit into the skillet Place the vegetables, onions, remaining garlic and remaining thyme sprig into a bowl. Add 1/4 cut olive oil and toss with your hands. Season generously with salt and pepper. Create a bed of root vegetables in the skillet (you can use a regular roasting pan but the cast iron is going to get hotter, so use that if you can) I also rubbed the outside of the bird with butter and and slid a little under the breast. This made a really crispy skin and didn't dry out. This was left out of the two recipes I followed and I would recommend this. Put the bird on top of the vegetables and roast at 475 for 25 minutes. Then reduce the heat to 400 for an add'l 45 minutes or until an instant read thermometer inserted into the thigh reads at 165. Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 15 to 20 minutes before carving. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir the vegetables in the juices before serving. Dig in! I tagged several people who had asked but feel free to use and share. xo J

By: Joel Woodard

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