The Taste of Colorado Collection

Name: The Taste of Colorado Collection
Brand: Savory Spice
SKU: 19644
Price: 75.0 USD
Availability: InStock

New

$75.00

Pick up available at: Set my spice store for info or pick up

Travel through the mountainous terrain of flavor with this collection of Colorado-inspired spice blends, each named after iconic landmarks, mountain ranges, and neighborhoods in the Centennial State. Celebrating our roots as a Coloradan brand founded in 2004, this 8-jar gift set of spices and seasonings is perfect for enhancing a variety of dishes, from grilled meats to hearty vegetables. Bring the spirit of Colorado into your kitchen and savor the taste of our beautiful state in every bite!

This gourmet spice gift set of seasonings makes one of the best Colorado gifts, and includes these (8) jars inspired by Colorado:

Pikes Peak Butcher's Rub - Salt & pepper based dry rub for meats & veggies.
Capitol Hill Seasoning - A top-selling seasoning for poultry & seafood.
Pearl St. Plank Salmon Rub - Salmon seasoning rub for cedar plank grilled salmon.
Mt. Elbert All-Purpose Seasoning - A flavorful all-purpose spice blend.
Red Rocks Hickory Smoke Seasoning - Hickory smoke seasoning rub for grilled meats.
Wash Park Garlic Pepper - Garlic seasoning pepper that's good on everything.
Cherry Creek Seafood Seasoning - Traditional lemon & pepper seafood spice blend.
Park Hill Maple & Spice - A sugary maple seasoning for salmon & roasted veggies.

More Information

Whole Roast Chicken with Lemon Potatoes and Fennel

INGREDIENTS:

1 whole 5-6 lb. chicken
6 tsp. Kosher Salt, divided
1/4 cup of Wash Park Garlic Pepper, or Summit County seasoning
3 Tbsp. olive oil, divided (for before roasting)
Juice and zest of 1 large lemon
2 medium fennel bulbs, cut into 1/2 inch wedges
4-5 medium Yukon gold potatoes (about 2 pounds), quartered
1/2 cup chicken broth
1/2 cup olive oil
6 Tbsp. lemon juice, from 3 lemons
2 Tbsp. flat leaf parsley, chopped
2 Tbsp. dill, chopped

DIRECTIONS:

Step 1: Remove chicken from its packaging and set it onto a rack-lined sheet tray. Discard the plastic and chicken giblets. Use paper towels to pat the chicken dry all over, inside and out. Season generously all over, including inside the carcass, with about 4 tsp kosher salt and about a ¼ cup seasoning of choice. Tuck the wing tips under the body of the chicken and truss the legs with kitchen twine. If you don’t have twine at home, you can use a paring knife to make an incision in the fat on each side of the cavity. Thread each leg through the fat on its opposite side, tightly trussing the chicken to ensure even cooking.

Step 2: If cooking right away, Preheat the oven to 450°F and allow the chicken to sit at room temperature for 1 hour. Rub chicken all over with 3 Tbsp. of olive oil just before roasting. Alternatively, set in the refrigerator for up to 24 hours. Remove the chicken from the refrigerator 1 hour prior to roasting, then rub with olive oil.

Step 3: Meanwhile, prepare the fennel and potatoes. Set the cut vegetables in a large 10-12 inch cast iron pan. Cover with the chicken broth, olive oil, lemon juice, and remaining salt. Place the chicken on top of all of the vegetables. Roast until golden brown, about 30 minutes. If the chicken begins to look too dark, gently tent it with aluminum foil. Lower the temperature to 350°F and continue to cook for another hour.

Step 4: Carve the chicken and serve with warm potatoes, fennel, and pan sauce.