Photographs by Bogdan and Dorota Bialy
Authors Anne Applebaum and Danielle Crittenden have opened the door to an often over looked and under appreciated cuisine.
With more than 150 splendid photographs, headnotes that illuminate Poland’s vibrant food culture, and more than 90 recipes for classic and contemporary Polish food, this unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner Anne Applebaum has lived in Poland since before the fall of communism, and this cookbook—nourished by her engagement with the culture and food of her adopted country—offers a tantalizing look into the turbulent history of this beautiful region. From a Polish Country House Kitchen celebrates long-distance friendships with a love of food at the core, bringing the good, sustaining foods of Anne’s Polish country home into kitchens the world over.
Roast Chicken with Clementines
(Kurczak Pieczony z Klementynkami)
This is our holiday version of weeknight roast chicken. Back in the days when
clementines were a rarity, they were what you got in your Christmas stocking.
Nowadays in Poland, as elsewhere, clementines are sold in cartons for the holidays,
and Poles buy them in bulk, placing them in enormous bowls on the table and
around the house, as an edible decoration and a symbol of seasonal abundance.
Anne often puts them on a platter, sprinkles a handful of walnuts and some dates
on top, and serves them with the after-dinner coffee, instead of dessert. That’s all
one wants after a heavy winter meal, after all.
Here the clementines are cooked whole, inside the chicken, where their juice
sweetens the gravy and their zest gives it bite. This is a very easy dish, perfect
for one of those nights around Christmas when you aren’t entertaining hordes
of cousins, but aren’t in the mood for leftovers either. To add to the laziness
factor, we throw some whole baking potatoes into the pan as well. Everyone
loves this dish.
To double the recipe, roast two small chickens in the same pan, rather than roasting
a larger one.
1 whole chicken (3 to 4 lb/1.4 to 1.8 kg)
1 tbsp olive oil
2 to 3 clementines, depending on the size of the chicken and the
clementines (you will be using them as stuffing), peel left on
Baking potatoes, with skin on (optional; 1 per person)
1 cup/240 ml orange juice, preferably fresh-squeezed
1 tbsp chopped fresh rosemary, or 1. tsp dried
2 small shallots, peeled and minced
Freshly ground pepper
Preheat the oven to 350°F/180°C/gas 4.
Wash the chicken and pat dry. Rub the outside with olive oil. Stuff the
whole, unpeeled clementines into the cavity—as many as will fit without spilling
out. Put the chicken in a roasting pan.
Roast the chicken for about 1. hours for a 4-lb/1.8-kg bird, or until the
juices run clear when the leg is pierced with the tip of a knife, basting occasionally
to brown the skin. For an even easier meal, rub some baking potatoes in salt,
and place them in another roasting pan in the oven beneath the chicken—they
will be ready when the chicken is. (Midway through roasting, pierce the potatoes
with a fork in several places and turn.)
Remove the chicken to a carving board and let rest. Skim off any fat from
the pan juices, and set the pan on top of the stove over low heat. Add the orange
juice, rosemary, and shallots; raise the heat; and bring to a boil. Lower the heat
again and simmer until reduced and thickened. Season with salt and pepper. You
will want to have about 1 cup/240 ml of orange gravy.
Remove the clementines from the chicken cavity, cut them in half, and
use them as garnish on the serving platter. Carve the chicken and pass the
sauce separately. Halve the baking potatoes lengthwise and serve them alongside