Roasted Split Chicken with Creamy Red Lentils and Browned Scallions
Serves: 8
Although the original recipe here calls for two fryer-size chickens (3 to 3½ lbs. each) you may substitute one roasting chicken (6 to 7 lbs.). Or, if you want to serve this to a crowd, use 2 roasting chickens and double all other ingredients.
INGREDIENTS
	Two 3- to 3 1/2-pound chickens, split in half 5 large carrots, peeled and quartered 2 large stalks celery, quartered 6 large garlic cloves, halved 3 large bay leaves 2 cups Chicken Stock or 1 cup stock and 1 cup water 3 bunches green onions Salt and freshly ground pepper to taste Creamy Red Lentils for serving For Marinade: 1 cup plain nonfat yogurt 1 tablespoon grated fresh ginger 1 teaspoon grated lime zest 1 tablespoon fresh lime juice 2 teaspoons crumbled dried oregano 1 1/2 teaspoons coarse salt 1 teaspoon freshly ground pepper
DIRECTIONS
	1. Rinse the chickens and pat dry. 2. To make the marinade: In a large bowl, whisk all the ingredients together. Add the chicken halves and turn to coat thoroughly. Use now, or cover and refrigerate for up to 12 hours. Let chicken sit for about 30 minutes to reach cool room temperature. 3. Preheat the oven to 375°F. 4. In a 12-by-18-inch roasting pan, layer the carrots, celery, and garlic in a single, compact layer. Top with the bay leaves. 5. Lift the chicken halves from the marinade without letting too much drip off. Lay the chicken on top of the vegetables, skin-side up. Pour the stock around the chicken. Roast for about 1 hour and 10 minutes, or until the skin is golden brown, the juices run clear, and an instant-read thermometer inserted in the thickest part of the thigh away from bone registers 180°F. Cover the wing tips with aluminum foil if they start to brown too much during roasting. 6. Transfer the chicken to a cutting board, and loosely cover with foil. Remove the vegetables from the roasting pan and cut into small dice. Add the vegetables to the lentils. Cut the green onions into 2-inch lengths, including the green parts. You will have about 4 loosely packed cups. 8. Strain the pan juices and discard any solids. Measure 3 tablespoons of the strained pan juices and heat them in a large skillet over medium heat. Add the green onions and sautée for 3 to 4 minutes, or until they begin to brown. Season with salt and pepper. 9. Cut the chicken into serving pieces. Serve the chicken over the lentils and scatter the green onions over all.
Creamy Red Lentils
INGREDIENTS
	2 cups red lentils 4 whole cloves 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon coriander seeds 1 tablespoon unsalted butter 2 tablespoons canola oil One 2-inch piece cinnamon stick 1/2 teaspoon red pepper flakes 2 tablespoons tomato paste 2 1/4 cups Chicken Stock 1 1/2 cups water 1/2 teaspoon coarse salt
DIRECTIONS
	1. Rinse the lentils and drain well. 2. Put the cloves, mustard, cumin, and coriander seeds in a spice grinder or mortar and grind them until fine. 3. In a medium saucepan, melt the butter with the oil over medium heat. Add the ground spices, cinnamon stick, and pepper flakes and stir for about 1  minute, or until fragrant and sizzling. Stir in the tomato paste. Add the lentils and stir to coat thoroughly. 4. Add the stock, water, and salt. Cover, reduce heat to low, and simmer gently for 40 to 50 minutes, or until the lentils are tender. Taste and adjust the seasoning as needed.
Chicken Stock
INGREDIENTS
	1 pound chicken bones, or 1 whole chicken, 2 1/2 to 3 pounds, cut into parts 2 tablespoons canola oil 1 yellow onion, coarsely chopped 3 carrots, peeled and cut into large chunks 3 stalks celery, coarsely chopped 1 sprig each thyme, marjoram, and tarragon 1 tablespoon peppercorns 2 bay leaves 10 cups water
DIRECTIONS
	1. Rinse the chicken bones or chicken under cold water. 2. In a large stockpot, heat the oil over low heat and cook the onion, carrots, and celery for about 5 minutes, stirring occasionally, or until softened but not colored. Stir in the herb sprigs, peppercorns, and bay leaves. 3. Add the bones and water to the pot. Bring to a boil over medium heat and skim any foam that rises to the surface. Reduce the heat to low and simmer gently, uncovered, for 2 to 3 hours, or until flavorful. 4. Strain the stock through a fine-mesh sieve into a large bowl. Discard the bones and vegetables. Set the bowl in a larger bowl or a sink filled with ice water to cool. When cool, cover and refrigerate until chilled. Remove the layer of congealed fat from the surface. Transfer to covered containers and refrigerate for up to 3 days or freeze for up to 3 months.