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Nov 8, 2007 12:00 PM

Leeks with roast chicken?

Hey folks,

I'm roasting a chicken tonight, and have some leftover leeks that need a-usin'... can these be roasted with the rest of my veg (sweet potato, butternut, carrots and onions) or will they overcook. Should I cut them in large chunks rather than slices?

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  1. You can braise leeks a long time and they are wonderful. I think they would be terrific with a roast chicken. Here is what I would do:

    - Trim them with about 2 inches of green left and cut them in half lengthwise. Salt and pepper them, then sear them in olive oil, face down, over moderately high heat.
    - Face side up, either nestle them around the chicken or lay the chicken over them (or both, depending on how many leeks you have)
    - Cook the chicken in your normal fashion. The leeks will braise in the cooking juices; you would even add a little white wine to the roasting pan.

    Yum. I may have to do this now.

    1. Cut them lengthways in half to fit in an oven dish (cut side up). Drizzle with olive oil, sprinkle with Parmesan. Bake for about 20 minutes. The outer "skin" might get a bit too crispy - the rest will be fantastic.

      1. all depends on how long and what temp. jfood does the 425 for 40 minute roast. for leeks, he would throw them in after 20 minutes to give them 20 minutes in the oven.

        1. Thanks guys. I used a combination of Brit and Jfood's suggestions and it turned out great!