Gold Cash Gold's pan roasted chicken
(WJBK) - Gold Cash Gold is one of Detroit's hottest restaurants. Chef Reid Shipman joined us on The Nine to show us one of the items on their new spring menu. He prepared a pan roasted Amish chicken with wilted gourmet spinach and a warm wheat berry and oven roasted carrot salad. You can find his recipe below.
Gold Cash Gold is located at 2100 Michigan Avenue. You can find more information at www.goldcashgolddetroit.com.
PAN ROASTED AMISH CHICKEN
1 ea Whole Amish Chicken, split in half down the center
1 Tbsp Whole Butter
1 ea Shallot, Chopped
1/2 ea Lemon, Juice and Zest
1 Sprig Thyme
As needed Olive Oil
As needed Salt
As needed Black Pepper, Ground
METHOD
Split chicken down the center. Season both chicken halves with salt and pepper. Let the chicken rest for 10 minutes.
Pre heat oven to 350 degrees F.
Over medium heat in a large enough sauté pan lay the chicken skin side down. Cook the skin until it starts to turn brown. Turn the chicken over, add the thyme and place in oven. Roast for 20-30 minutes or until chicken reaches the internal temperature of 160 degrees F. Bast chicken every 10-15 minutes.
Remove the chicken from the oven. Take the chicken out of the pan and let rest for 10 minutes.
Return the pan with the drippings back to the stove top and apply a low-medium heat.
Sweat shallot in sauté pan then add lemon and butter.
Plate the chicken and spoon pan sauce over.
WHEAT BERRIES
2 Cups Wheat berries, rinsed
4 Cups Water
3 Tbsp Salt
Add all ingredients to a sauce pot and bring to a simmer. Allow wheat berries to simmer for 45-60 minutes or until they are tender. Strain and toss wheat berries with dressing and roasted carrots.
OVEN ROASTED CARROTS
1 lbs Heirloom Carrots
As needed Olive oil
As needed Salt
Toss cleaned carrots in olive oil and a couple pinches of salt. Lay cut carrots on a sheet tray and roast at 350 degrees F. 20-30 minutes or until tender and slightly brown, spin sheet tray every 10 - 15 minutes. Remove from oven when done and allow to cool to a temperature you can handle.
WILTED SPINACH
1 lbs Spinach
1/2 Lemon, juice and zest
1 oz White wine (optional)
As needed Olive oil
To taste Salt
In a large pan over medium heat add olive oil and then spinach. With a pinch of salt and white wine occasionally stir the spinach. When spinach is almost done wilting down add the lemon. Using tongs or a slotted spoon remove the spinach from the pan and serve.
Chef's Note : After the spinach is done, if the left over cooking liquid in the pan tastes great feel free to add it to the cooked wheat berries.
SPRING GODDESS DRESSING
1/2 bunch Parsley, stems and leaves
2 ea Green onion, rough chop
1 bunch Ramp tops (green garlic tops are a great sub for ramp tops)
1 tsp Anchovy paste (2 fillets minimum)
4 floz Tarragon Vinegar (or white wine, or champagne vinegar)
8 floz Olive oil
To tast Salt
To taste Black pepper
Combine all ingredients in a blender and season to taste.
Chef's Note: Hand chopping and mixing is and excellent variation of their recipe.