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Gilded Spring Court Chicken – ACOTAR

Chelsea M-C

Ok, so this is a little bit of liberty taking, on my part.

When Feyre first arrives at Tamlin’s manor, she sits down to a meal that is so opulent and plentiful that it boggles her mind. In that description, there’s chicken, bread, fish, peas, asparagus, lamb, and a chocolate torte. When Feyre takes a bite, she struggles to keep her composure, the meal so far and above the quality of what she’s accustomed to surviving on that the previous food is like ashes on her tongue.

Somewhere in my own brain, I crossed the descriptions of the roast chicken and the gold plates. But you know what? I stand by that. I think this flashy golden bird conveys really really well the overall impression of the meal from Feyre’s perspective. When you’re dealing with a high lord that can whisk all the food away with a snap of his fingers, I think there’s room for a little pizazz. ;)
The recipe gives you, in just an hour, a juicy, flavorful bird, richly spiced. The crisped skin is beautifully seasoned, while the orange and ginger flavor the meat from the inside. I imagine in Tamlin’s court, the turmeric might be swapped for the more costly saffron to get that golden color, but we mere mortals have to make do with what we can.
I added swirls of edible glitter and a little more turmeric after baking, then a few flakes of real gold to give it a little more of a glamorous presentation.

Recipe for Spring Court Gilded Chicken

Makes: 1 roast chicken, approximately 4 servings – Prep: 1.5 hours

Ingredients:

Begin by heating your oven to 450F. Rinse and pat dry your chicken, then place it on a baking sheet; I like to place mine on a cookie sheet over a rimmed baking sheet to maximize the amount of crispy skin, but that’s not necessary.

Brush the chicken all over with the melted butter. In a separate bowl, combine the turmeric, garlic powder, and white pepper. Sprinkle this liberally all over the bird. Stuff the inside of the chicken with the halved oranges and sliced ginger.

Cook at 450F for a little over an hour, or until the juices run clear.

As an added bonus, if you boil down the remainder of the chicken once you’ve picked all the meat off, it makes a wonderfully spiced broth that is a good counterbalance to our real-world winter.

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