Quantcast
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs

Roasted Chicken with Quinoa Pilaf

Recipe by James Clark Executive Chef, Croce’s Restaurant & Jazz Bar

“I love pork belly as much as the next guy.”
“I love pork belly as much as the next guy.”
Place

Croce's

802 Fifth Avenue, San Diego

When I was 15, I had a job in a French restaurant in Upstate New York. I was washing dishes and making salads, but I was taught the proper technique. That experience really showed me what was possible with food. I went on to college, but I had no focus, so I moved to Orlando with my sister because I didn’t have anything else going on.

Because I loved to cook, I walked into the HR office at Disney with very little experience and talked my way into a position as a line cook. At 18, I was thrown into the high-stress world of professional cooking world. All the chefs tried to get me to quit, which is to say they made my life miserable. However, I hung in there, and the same chef who made my life hell eventually took me under his wing, made me lead cook, and recommended me for the Disney Culinary Apprentice Program. I am at my best when I’m in over my head, and that’s pretty much what a chef needs to do. Even now, there are months and weeks where we’re shorthanded and there’s a convention in town, and I’m not sure how I’m going to pull it off, but I know I will.

After Disney I worked in several high-end restaurants before I followed my sister once again to San Diego. I applied at Croce’s and hit it off with Ingrid [Croce] right away. She and I share a lot of the same philosophies about food. We just finished creating a cookbook together called Photographs and Memories: Recipes from Croce’s Restaurant & Jazz Bar [Avalanche Publishing], which will be available this fall.

When I cook, I keep it simple and healthy. I love pork belly as much as the next guy, but I’m an avid cyclist and outdoor person, so when I’m home, I’m usually grilling. It’s the easiest way to cook healthy without making too big of a mess. We do a rotisserie chicken on the grill with salad and rice. I’ve made it so much it’s now on the menu at Croce’s and in our cookbook as well.

INGREDIENTS

Serves 4 to 6

ROASTED CHICKEN

  • 2 (4-pound) whole chickens
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme, chopped
  • 2 tablespoons kosher salt
  • 2 tablespoons whole black peppercorns
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

QUINOA PILAF

  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/4 cup carrot, diced small
  • 1/4 cup celery, diced small
  • 1/4 cup yellow onion, diced small
  • 1/4 cup olive oil
  • Kosher salt and freshly ground pepper to taste

HOW TO DO IT

Prep the grill or oven: Preheat a rotisserie grill on medium high for 15 minutes or oven to 400°F.

Remove the necks and giblets from chickens and stuff each with equal parts rosemary, thyme, garlic, kosher salt, and peppercorns. Coat the outside of the chickens with olive oil and season with salt and black pepper. On the grill, place the chickens on the rotisserie spit with the burner on medium high — your temperature gauge should read between 350°F and 400°F. With the grill lid closed, roast the chickens for about 90 minutes or bake in the oven for 60 to 90 minutes, until they are golden brown and their internal temperature reaches 160°F.

Remove the chickens from the grill or oven and let rest for 15 minutes before cutting each chicken half.

Make the quinoa. In a medium saucepan, bring chicken stock and quinoa to a boil. Reduce heat to a simmer and cook covered for 15 to 20 minutes or until all the liquid is absorbed and grain is tender. In a separate pan over medium heat, sauté carrot, celery, onion in olive oil until tender. Toss with quinoa and season to taste. Serve chicken with quinoa pilaf and Greek spinach salad.

Here's something you might be interested in.
Submit a free classified
or view all

Previous article

John Harris: editor of one of the first English dictionaries

Known as a man of science as a man of faith
“I love pork belly as much as the next guy.”
“I love pork belly as much as the next guy.”
Place

Croce's

802 Fifth Avenue, San Diego

When I was 15, I had a job in a French restaurant in Upstate New York. I was washing dishes and making salads, but I was taught the proper technique. That experience really showed me what was possible with food. I went on to college, but I had no focus, so I moved to Orlando with my sister because I didn’t have anything else going on.

Because I loved to cook, I walked into the HR office at Disney with very little experience and talked my way into a position as a line cook. At 18, I was thrown into the high-stress world of professional cooking world. All the chefs tried to get me to quit, which is to say they made my life miserable. However, I hung in there, and the same chef who made my life hell eventually took me under his wing, made me lead cook, and recommended me for the Disney Culinary Apprentice Program. I am at my best when I’m in over my head, and that’s pretty much what a chef needs to do. Even now, there are months and weeks where we’re shorthanded and there’s a convention in town, and I’m not sure how I’m going to pull it off, but I know I will.

After Disney I worked in several high-end restaurants before I followed my sister once again to San Diego. I applied at Croce’s and hit it off with Ingrid [Croce] right away. She and I share a lot of the same philosophies about food. We just finished creating a cookbook together called Photographs and Memories: Recipes from Croce’s Restaurant & Jazz Bar [Avalanche Publishing], which will be available this fall.

When I cook, I keep it simple and healthy. I love pork belly as much as the next guy, but I’m an avid cyclist and outdoor person, so when I’m home, I’m usually grilling. It’s the easiest way to cook healthy without making too big of a mess. We do a rotisserie chicken on the grill with salad and rice. I’ve made it so much it’s now on the menu at Croce’s and in our cookbook as well.

INGREDIENTS

Serves 4 to 6

ROASTED CHICKEN

  • 2 (4-pound) whole chickens
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme, chopped
  • 2 tablespoons kosher salt
  • 2 tablespoons whole black peppercorns
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

QUINOA PILAF

  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/4 cup carrot, diced small
  • 1/4 cup celery, diced small
  • 1/4 cup yellow onion, diced small
  • 1/4 cup olive oil
  • Kosher salt and freshly ground pepper to taste

HOW TO DO IT

Prep the grill or oven: Preheat a rotisserie grill on medium high for 15 minutes or oven to 400°F.

Remove the necks and giblets from chickens and stuff each with equal parts rosemary, thyme, garlic, kosher salt, and peppercorns. Coat the outside of the chickens with olive oil and season with salt and black pepper. On the grill, place the chickens on the rotisserie spit with the burner on medium high — your temperature gauge should read between 350°F and 400°F. With the grill lid closed, roast the chickens for about 90 minutes or bake in the oven for 60 to 90 minutes, until they are golden brown and their internal temperature reaches 160°F.

Remove the chickens from the grill or oven and let rest for 15 minutes before cutting each chicken half.

Make the quinoa. In a medium saucepan, bring chicken stock and quinoa to a boil. Reduce heat to a simmer and cook covered for 15 to 20 minutes or until all the liquid is absorbed and grain is tender. In a separate pan over medium heat, sauté carrot, celery, onion in olive oil until tender. Toss with quinoa and season to taste. Serve chicken with quinoa pilaf and Greek spinach salad.

Sponsored
Here's something you might be interested in.
Submit a free classified
or view all
Previous article

The unsinkable Linda Broyles

“I mean, when they said I couldn’t go home, I could see Coronado!”
Next Article

Luna Bay Booch's San Diego origin story

Woman owned hard kombucha brand brewed elsewhere, now sold locally
Comments
0

Be the first to leave a comment.

Sign in to comment

Sign in

Art Reviews — W.S. Di Piero's eye on exhibits Ask a Hipster — Advice you didn't know you needed Best Buys — San Diego shopping Big Screen — Movie commentary Blurt — Music's inside track Booze News — San Diego spirits City Lights — News and politics Classical Music — Immortal beauty Classifieds — Free and easy Cover Stories — Front-page features Excerpts — Literary and spiritual excerpts Famous Former Neighbors — Next-door celebs Feast! — Food & drink reviews Feature Stories — Local news & stories From the Archives — Spotlight on the past Golden Dreams — Talk of the town Here's the Deal — Chad Deal's watering holes Just Announced — The scoop on shows Letters — Our inbox [email protected] — Local movie buffs share favorites Movie Reviews — Our critics' picks and pans Musician Interviews — Up close with local artists Neighborhood News from Stringers — Hyperlocal news News Ticker — News & politics Obermeyer — San Diego politics illustrated Of Note — Concert picks Out & About — What's Happening Overheard in San Diego — Eavesdropping illustrated Poetry — The old and the new Pour Over — Grab a cup Reader Travel — Travel section built by travelers Reading — The hunt for intellectuals Roam-O-Rama — SoCal's best hiking/biking trails San Diego Beer News — Inside San Diego suds SD on the QT — Almost factual news Set 'em Up Joe — Bartenders' drink recipes Sheep and Goats — Places of worship Special Issues — The best of Sports — Athletics without gush Street Style — San Diego streets have style Suit Up — Fashion tips for dudes Theater Reviews — Local productions Theater antireviews — Narrow your search Tin Fork — Silver spoon alternative Under the Radar — Matt Potter's undercover work Unforgettable — Long-ago San Diego Unreal Estate — San Diego's priciest pads Waterfront — All things ocean Your Week — Daily event picks
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
Close