This is my all time favorite roast chicken recipe – very simple to pull together and intensely flavored.
1 Pastured chicken 2 tablespoons apple cider vinegar from Rockridge Orchard 1 – 2 teaspoons dried thyme 1/2 teaspoon celtic sea salt 1/2 teaspoon freshly ground black pepper 3 – 4 minced garlic cloves 1 – 2 cups chicken stock Preheat oven to 325 degrees farenheit.
Rinse and dry chicken.
Mix all the ingredients together to form a thick paste. Gently separate the skin from the meat around the breast cavity and thighs. Rub the spice mixture under the skin of the breasts, thighs and drumsticks if possible but reserve about 1 tablespoon of the spice mixture. Rub some butter on the skin, then the reserved spice mixture on the outside of the bird.Place the bird breast side up on a roasting rack placed over a broiling pan and pour the chicken stock in the broiling pan.
Bake at 325, basting occasionally with chicken stock until the bird reaches at least 165 both at the thickest part of the breast and thickest part of the thigh. Tent the chicken with foil and allow it to rest for 15 minutes before carving.
Deglaze the pan with 1/4 cup of dry white wine or Rockridge hard cider to make a very intense sauce perfect for drizzling over mashed potatoes.
2 responses so far ↓
1 Dark Days Week 7 // Jan 4, 2010 at 4:18 am
[...] Rockridge Cider roast chickengrown for me by Shawna of Pastured Sensations, Nash’s kale, home grown roasted acorn squash and spaetzle made from Lentz spelt. Next time I would use at least 50% white flour to make the spaetzle as we just didn’t like the texture or taste of this but it was so fun to make and came together quickly at the last minute. [...]
2 Saving Money by Eating Locally // Jan 10, 2010 at 7:48 pm
[...] same progression with chicken would be roast chicken to tacos to chicken pot pie to chicken noodle soup. In this way 2 pot roasts and 2 chickens could [...]
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