If you’re ever in that What To Do With The Leftover Turkey quandary then you must make Turkey Chowder with Wild Rice, Crimini and Pancetta. After consuming several bowls of this hearty, satisfying chowder, Husband remarked,” This soup is awesome! It’s like an entire turkey dinner in a bowl.” My mom even declared it to be the best turkey soup she’s ever eaten. Well then, how do you top that?

Sweet corn, earthy mushrooms and wild rice give this soup loads of flavor. I cut down on the butter, substituted chopped onions for shallots, added a little Marsala wine, and used only 1/4 cup of heavy cream. I also used about 1 cup of leftover gravy, too. To save some money, I used only one 4-oz. package of pancetta because because they were almost $4 a package. To be honest, I really couldn’t taste the pancetta in the soup (maybe using the full amount would make a difference). Next time, I’d skip the pancetta all together or try using regular bacon in place of the pancetta (bacon is less expensive than pancetta). If you don’t have turkey, use leftover roast chicken. Enjoy!

Turkey Chowder with Wild Rice, Crimini, and Pancetta
-recipe from epicurious.com

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup’s done. Makes 8 main-course servings.

2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 teaspoon salt

1 tablespoon vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/4 cup ( 1/2 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups Turkey Stock (recipe below)
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked turkey meat (reserved from carcass)
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream

Chopped fresh Italian parsley

Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.

Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.

Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.

Divide soup among bowls, sprinkle with parsley, and serve.
 
Turkey Stock
This excellent, all-purpose broth can be made three days ahead; keep it covered and chilled. Makes 10 cups.

2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
4 quarts (about) cold water
4 fresh Italian parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1 bay leaf

Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.

Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).

Bring mixture to boil and skim any foam from the surface.

Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.

Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

Tags: chowder, cimini mushrooms, pancetta, soup, turkey, wild rice

Baking and cooking with pumpkin makes me happy, so I was eager to try this recipe for Pumpkin & Ginger Pound Cake. Let me tell you, it was everything I hoped it would be: moist, deliciously spiced and a great alternative to pumpkin pie.

Finely mincing the fresh ginger before adding it to the cake batter ensured that there weren’t big chunks of ginger to bite into (grating the fresh ginger would also work). A simple dusting of powdered sugar right before serving dresses up the cake and makes it party-ready. Serve with vanilla ice cream or freshly whipped cream garnished with a sprinkle of pumpkin pie spice or nutmeg.

Pumpkin & Ginger Pound Cake
-recipe by Diane Morgan, Fine Cooking Magazine (October 2002)

This delicious twist on pumpkin pie will keep for two days at room temperature if wrapped tightly. You can also make it up to three weeks ahead: Wrap it first in plastic, then in foil, and freeze it; pull it out of the freezer four hours before serving.

Serves eight, with ample leftovers.

1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
1 1/2 tsp. baking powder
1/2 tsp. table salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
4 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups packed light brown sugar
1 cup unsweetened pumpkin purée
1/4 cup vegetable oil
2 tsp. minced fresh ginger
1 to 2 Tbs. confectioners’ sugar for dusting
1 qt. vanilla ice cream (optional)

Position a rack in the lower third of the oven and heat the oven to 350ºF. Butter and flour a 10-inch tube pan or 12-cup bundt pan, preferably nonstick. Tap out any excess flour.

Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside. Separate the eggs, putting the yolks in a small bowl and the whites in a large mixing bowl.

Using a hand mixer or a stand mixer with the whisk attachment, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.

Use a fork to lightly beat the egg yolks; then, with the mixer on low speed, add them slowly to the butter-sugar mixture. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, oil, and fresh ginger. Beat until smooth.

Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears (don’t beat or overmix). Repeat, adding the remaining flour mixture in two more passes. Scrape down the sides of the bowl and set it aside.

Add a pinch of salt to the egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold them into the batter. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. Invert the cake onto the cooling rack and gently remove the pan. Let cool completely. (If you’re making the cake ahead, wrap it now). Just before serving, use a fine sieve to sift the confectioners’ sugar over the cake. Cut into 3/4-inch slices and serve with a scoop of ice cream, if you like.

I’m linked to:
Homemade for the Holidays

Tags: bundt, cake, fresh ginger, ground ginger, pound cake, pumpkin

Cranberry sauce is a must-have at any turkey dinner, and every year I like to try out a new recipe. This year, however, I went back to a tried and true recipe that I love: Spiced Cranberry Sauce with Zinfandel. The name may sound fancy but it’s super easy to make. This delicious crimson sauce is lightly flavored with citrus and spice while the Zinfandel adds richness without tasting winey.  Serve alongside roast turkey, chicken, or pork.

I used 6 whole cloves and 1 cinnamon stick for just a hint of spice flavor, and 2 strips of orange peel. For another layer of flavor, I added 2 sprigs of fresh thyme, 1 teaspoon of Dijon mustard and some freshly ground pepper to the simmering wine-sugar mixture (straining out the thyme and the spices before proceeding with the recipe). The sauce is good as written; I just wanted to play with the recipe and was happy with what I came up with. The first time I made it, I used Pinot Noir instead of Zinfandel (it worked great, too). Next time I make it, I might reduce the sugar a bit. For an easy appetizer, serve the cranberry sauce over cream cheese and spread on crackers.

Spiced Cranberry Sauce with Zinfandel
-recipe from epicurious.com

Yield: Makes about 3 cups

1 3/4 cups red Zinfandel
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3×1-inch strip orange peel
1 12-ounce bag fresh cranberries

Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

Tags: allspice, cinnamon sticks, cloves, cranberry sauce, orange, zinfandel

Here’s a great appetizer for holiday entertaining: pimento-stuffed olives wrapped in an easy-to-make cheese pastry then baked until golden brown. They are tasty, bite-sized and sure to be a party pleaser…you may even want to double the recipe!

Note: The recipe says to “drop the dough by tablespoons onto wax paper” — just make sure you don’t bake them on the wax paper or you will probably end up with a waxy baked olive mess. The wax paper is for prepping purposes only.

Baked Cheddar Olives
-recipe from Gourmet Magazine

Makes about 24 Cheddar olives

1 cup grated sharp Cheddar
2 tablespoons unsalted butter, softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne
a 3-ounce jar small pimento-stuffed green olives (about 24), drained and patted dry

In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.

Tags: Appetizer, pimiento-stuffed green olives, sharp cheddar cheese

Cooking a turkey can be an intimidating undertaking! If you’re at all overwhelmed or have any questions about cooking that holiday bird, you’ll be happy to know that Butterball is ready to help you. Every year in November and December, Butterball employs professionally trained home economists and nutritionists to work the Butterball Turkey Talk-Line (weekdays 8 am-8 pm CST). Call 1-800-BUTTERBALL (1-800-288-8372) or check out Butterball.com for turkey tips and recipes. The website’s Thanksgiving Guide has a cool feature that calculates the size of turkey you need (and how much stuffing to make) based on whether you’re light or big eaters, you want leftovers, and how many adults and kids will be eating the meal. You can even print out a $2 coupon good for 1 whole Butterball turkey (offer good 11/13/09 through 12/31/2009). Happy cooking!

Tags: Butterball, Christmas, holiday meal, Thanksgiving, turkey, Turkey Talk-Line

If you’re looking for a change from the traditional green bean casserole or just a new veggie side dish, look no further. This tasty recipe is sure to please! It combines crisp-tender green beans, sweet red pepper and smoky bacon, and takes only minutes to prepare.

Husband loves bacon on anythings so this recipe was definitely a slam dunk in our house. I’ve served it with turkey, chicken and beef, and it was great with all of them.

And for you vegetarians out there, you can saute onions instead of bacon and substitute vegetable broth for the chicken broth. You’ll still have a winner side dish!

Green Beans with Bacon and Red Bell Pepper
-recipe from Bon Appétit Magazine

An updated southern side dish. Makes 4 to 6 servings. 

6 bacon slices, coarsely chopped
1 pound green beans, trimmed, cut in half
1 large red bell pepper, cut lengthwise into thin strips
1/2 cup canned low-salt chicken broth

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.

Tags: bacon, green beans, red pepper, Side Dish

I was recently thumbing through Fresh Every Day: More Great Recipes From Foster’s Marketby Sara Foster when I came across a recipe for Chipotle-Squash Soup. I love winter squash in just about any form and was intrigued by the use of chipotle peppers and rosemary for flavoring in this soup. It turns out that they work great together!

This delicious soup will definitely warm you up, especially if you go overboard on the chipotle pepper like I did. Since I really like the heat and flavor of chipotle pepper, I found a few big ones in the can, chopped them up and added them to the soup. Then, just to throw caution to the wind, I added a few more teaspoons of adobo sauce to the boiling broth. Needless to say, my soup turned out fairly spicy. If you follow the directions, though, I’m sure your soup will be much milder than mine.

To keep the soup mild, start by adding just a small amount of chipotle then taste the broth. You can always add more if you’d like more spice or smokiness.  As far as the rosemary, I only added about 1 tablespoon because I didn’t want it to overwhelm the other flavors. I garnished each bowl of soup with a dollop of sour cream. Yumm!

Chipotle-Squash Soup with Fresh Rosemary
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. I often dress it up with a dollop of creme fraiche or sour cream mixed with fresh lime juice. Serves 8 to 10 (makes about 2 1/2 quarts)

1 small winter squash such as pumpkin, butternut or acorn (2 to 2 1/2 pounds), halved and seeds removed
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 large carrots, chopped
1 red bell pepper, cored, seeded and chopped
2 garlic cloves, chopped
6 cups chicken or vegetable broth
1-2 chipotle chiles in adobo, seeded and chopped
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1-2 tablespoons chopped fresh rosemary
1/2 cup pumpkin seeds, toasted and salted, for garnish

Preheat oven to 400°F. Place the squash, cut side down, on a baking sheet with sides. Add 1 cup water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.

Meanwhile, melt the butter and the remaining 2 tablespoons olive oil in large saucepan over medium heat. Add onion, reduce the heat to low and cook, stirring occasionally, for 10 to 15 minutes, until the onion is very soft and light brown. Add carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.

Add broth, chipotle chiles, 2 teaspoons salt and 1/2 teaspoon pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out squash flesh with large spoon. Discard skin and add the flesh to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.

Remove the soup from heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, pour the soup into the bowl of food processor fitted with metal blade and puree until smooth, or puree the soup directly in pot using immersion blender. Reheat if necessary and serve warm, garnished with toasted, salted pumpkin seeds.

Tags: chipotle, Soup/Stew, winter squash

I have to admit that this recipe sounds a little weird. It was originally published in an October issue of Bon Appetit a few years ago and referred to as “ghoulash”, a play on the word goulash. I ran across it when I was looking for a savory recipe that used canned pumpkin. Since I had everything on hand to make it, I decided to give it a try. First, though, I did a little research on goulash. What I learned is that goulash, the national dish of Hungary, is a meaty soup (or stew) that was traditionally made by herdsmen. It can be made with beef, pork, veal, or lamb, and usually includes vegetables (onions, potatoes, carrots, tomatoes, garlic, etc.), paprika, other herbs/spices (bay leaf, thyme, caraway, chili pepper) and served over egg noodles.

The pumpkin in this version of goulash doesn’t add any flavor…it really just adds some thickness to the stew. I made a few changes to the recipe that should be noted: I used 2 1/2 lbs. boneless, skinless chicken thighs (instead of turkey thighs) and cut them into 1″ pieces.  I substituted red potatoes for the russets, and added in 3 chopped carrots and 2 tablespoons of tomato paste to the simmer stew. At the end of cooking, I seasoned the stew with a little more salt and pepper, and added 2 tablespoons of balsamic vinegar  to round out the taste. I served the stew with caraway noodles (I used bow-tie pasta) and garnished with a dollop of sour cream.

Pumpkin-Turkey “Ghoulash” with Caraway Noodles
-recipe from Bon Appétit October 2007

Using turkey makes this take on the Hungarian beef stew lighter. Adjust the heat level by using all hot paprika, all sweet paprika, or a combination. Makes 8 servings

2 large turkey thighs (1 3/4 pounds each), skin removed, meat cut into 1-inch pieces
1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large onions, chopped (about 3 cups)
2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces
4 cups low-salt chicken broth
1 14 1/2-ounce can pure pumpkin
4 garlic cloves, chopped
1 bay leaf
1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided

1 1/2 pounds egg noodles
5 tablespoons butter
1 tablespoon caraway seeds
Sour cream

Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.

Tags: Chicken, goulash, pumpkin, stew, turkey

I’ve tried different methods of making mashed potatoes: squashing with a masher, whipping using a hand mixer or my Kitchenaid mixer, and using a potato ricer. Each method gives potatoes a different texture.

I reach for a masher when I don’t mind if the potatoes are a bit lumpy (I like to call it more of a rustic mash). When I’ve experimented with the hand mixer and Kitchenaid mixer, I’m always left with gluey potatoes (not exactly the texture I’m after). My best mashed potatoes (the ones that were perfectly smooth, light and fluffy) were the result of using a potato ricer, a kitchen tool that forces the cooked potatoes through little holes. You can spend upwards of $50 on a fancier model but I went with a basic yet sturdy Norpro Potato Ricer, which sells for under $15.  Below is an article I found on the pros and cons of potato ricers and mashers. Hopefully this will help you as you prepare for the upcoming Thanksgiving holiday.

Potato Ricer vs. Masher
-from Fine Cooking Magazine (by Lisa Waddle)
  
Ricer: This extrusion tool forces cooked potato through small holes, resulting in rice-like pieces of potato (hence the name). It’s constructed of a hopper into which you put a cooked potato (peeled or not) and a plunger that forces the potato through the holes. Because air is incorporated into the potato as it’s pressed, this tool gives you the lightest mashed potatoes possible. A ricer guarantees no lumps, and your potatoes will be very smooth. The only downside is that it can be a bit time-consuming, especially if you’re using unpeeled potatoes, as the skins must be removed from the hopper after each pressing; otherwise, they clog the holes.

Masher: Hand mashers get a bad rap for leaving lumps, but I found that they can, in fact, deliver smooth, creamy potatoes. You just have to be methodical with your mashing method, getting into every corner of the pot and using a press and twist motion with the masher, adding a little liquid at a time if you must. (Be sure your potatoes are thoroughly cooked, too.) If you like the skins in your finished dish (for nutrition and texture), a masher or metal spoon is the only way to go. Don’t expect mashers to deliver light or fluffy potatoes, though.

The bottom line: Which tool you use depends on your definition of ideal mashed potatoes. If you’re after a bowl of textured spuds, especially good when adding extras like herbs or cheese, a masher should be your choice. If fluffy and smooth is your idea of potato nirvana, go with a ricer. Either way, be sure to buy a durable model that feels good in your hand. When you have a pile of potatoes to work through, you don’t want a flimsy tool that’s going to cause a hand cramp.

Tags: chrome finish, fluffy mashed potatoes, Norpro Potato Ricer

A good roast chicken is one of the ultimate comfort foods. This recipe, an updated version of a classic, uses balsamic vinegar which adds flavor and creates a great pan sauce that gets drizzled over the carved chicken. It’s hard to believe that something this good is so easy to make.

The recipe says it serves 6 but I guess that depends on serving size. When I make roast chicken for 6 adults, I roast 2 birds (it’s just as easy to double the recipe). My philosophy: I’d rather have too much than not enough. Whip up a few side dishes and you’ve got a wonderful dinner that’s easy enough for weeknight cooking yet delicious enough for company. Heck, you could even make this for Thanksgiving if you didn’t feel like messing with a turkey.

Roast Chicken with Balsamic Vinegar and Sage
(Pollo Arrosto al Balsamico)
-recipe from williams-sonoma.com

Serves 4-6.

For cooking purposes, the less expensive commercially made balsamic vinegars will suffice. They add a pleasant sweet-tart lift to sauces and soups and form a lovely brown glaze on grilled meats and poultry.

1 chicken, about 5 lb.
12 fresh sage leaves
2 large garlic cloves, chopped
2 Tbs. olive oil
2 Tbs. balsamic vinegar
1/2 tsp. sugar
Salt and freshly ground pepper, to taste

Preheat an oven to 350ºF.

Rinse the chicken and pat dry. Tuck the wings behind the back. Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin. Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly. Pat the skin firmly back in place. Tuck the remaining sage leaves and garlic into the cavity.

In a small bowl, whisk together the olive oil, vinegar, sugar, salt and pepper. Rub some of the mixture over the chicken and pour the remainder inside the cavity. Cross the drumsticks and, using kitchen string, tie the legs together. Place the chicken, breast side up, on a rack in a roasting pan.

Roast the chicken, basting occasionally with the pan drippings, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF and the juices run clear when a thigh is pierced, about 1 1/2 hours.

Transfer the chicken to a carving board and cover loosely with aluminum foil.

Pour the pan juices through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature, if necessary.

Carve the chicken and arrange on a warmed platter. Pour the pan juices over the chicken and serve immediately.

Tags: balsamic vinegar, Comfort Food, roast chicken, sage