Roast Dragon with Pumpkin Purée
Roast Dragon with Pumpkin Purée? I can hear your skepticism through the screen. Is this just clickbait? Maybe. Possibly. Your opinion may change by the time you get to the end of this fun to make Halloween inspired recipe. our dinner guests won’t soon forget it. Feeling Squeamish? Don’t worry. I assure you it tastes like chicken.
Come On. Dragons aren’t Real.
I challenge you to take a look at a raw Silkie Chicken and tell me that thing isn’t a baby dragon. No photoshopping, no dyeing, no special FX. Silkie chickens look like that naturally. Black skin, black bones, gray flesh, they look like they hatched out of an egg on Game of Thrones. The first time I saw one I did a double-take. I knew I had to make a recipe using one. Halloween is my favorite holiday. What better occasion to unleash this recipe? Roast Dragon with Pumpkin Purée is what my brain concocted.
What are Silkie Chickens?
Silkies are an Asian breed that garnered its name from being a popular trade item on the Silk Road. Their aforementioned appearance makes them truly unique table fare. They are a prized delicacy in some parts of Asia. As such, the best place to find them is at your local Asian market. Typically, you find them frozen but you may get lucky and find them fresh. However, I’d call around because they are going to be harder to procure than your standard chicken.
Other than the color, they differ from a standard chicken in size. Silkies are much smaller than birds you will find in your local supermarket. I would go so far as to describe them as “scrawny.” You can compare them in size to that of a cornish game hen when considering portion size. Because of their relatively small size, each guest should ideally have their own. The flesh is firm, rich, with a slightly “gamier” flavor. The flavor pairs perfectly with all the wonderful fall vegetables that are in season around Halloween.
I’ve got my dragon, now what?
Well, we are going to need some fresh fall vegetables. Pumpkins being plentiful around Halloween are an easy pick. You will want to get a small, sweet pie pumpkin for the purée. Leave the larger pumpkins for Jack-O-Lanterns. The other vegetables you pick are really up to you. Cauliflower, Beets, Brussel Sprouts, and Carrots are all great in-season choices. A little thyme, rosemary, salt, pepper, and some butter are all the other items you will need. It’s not a requirement but candles and a cauldron of dry ice really set the mood. In addition, Style points are awarded if you watch Nightmare Before Christmas while you cook. That’s it. You’ve got all you need to make a dish Jack Skellington would be proud of. Check out the detailed recipe video below. Please take the time to like and subscribe. It really helps me out.
Roast Dragon with Pumpkin Purée
Your guests jaws will drop when you serve up this Halloween inspired recipe. Roast Dragon with Pumpkin Purée will leave them speechless.
- 2 Silkie Chickens
- 1 Sweet Pie Pumpkin
- 1 bunch Thin Carrots
- 1 Beet
- 1 Head of Cauliflower
- 1/2 cup Olive Oil
- 2 TBS Softened Butter
- 2 tsp Fresh Thyme
- 2 tsp Fresh Chopped Rosemary
Cut your pumpkin in half and scoop out the guts. You can roast the seeds as a great snack or garnish for the dish.
Give the pumpkins a splash of olive oil on the cut side and season with a teaspoon of salt.
On a parchment paper lined baking sheet roast pumpkin halves @ 400F for 35-40 or until a knife easily punctures the skin.
Coat remaining vegetables with a light coat of olive oil and season with a teaspoon of thyme, rosemary, and salt.
On a parchment paper lined baking sheet roast vegetables @ 400F for 25 or until they reach your desired softness. I like mine a little al dente so I make sure not to soften them too much.
After the pumpkin has cooled enough to handle remove the outer skin.
In a food processor combine softened butter, pumpkin, and season with a teaspoon of thyme, rosemary, and salt.
Blend the ingredients until smooth.
Most of the time you will find Silkies with the head and feet attached. Remove them with chef knife. You can set aside the feet to roast and use as a garnish if you wanna really open some eyes.
Truss your chicken with butcher twine. A video on how to truss a chicken is coming soon.
Season the chicken with salt and pepper
Roast chicken @ 400 for 25-30 minutes or until the internal temperature reaches 160 degrees. While the chicken rests the temp will rise the last 5 degrees to hit 165.
Silkies are usually on the smaller side so they will cook quicker than a normal chicken so keep an eye on those temps.
Plate your roast dragon on a bed of pumpkin puree and serve with the roast vegetables.
Garnish with the optional feet and roasted pumpkin seeds. Enjoy!