Wednesday, June 12, 2013

Perfect Roast Chicken

There is nothing like the crisp, salty skin and juicy cooked interior of a perfectly roast chicken. 



I have played with different recipes over the years and always come back to this simple preparation.  I take a whole organic chicken and rinse it all over and dry it well with paper towels.  I like to season the inside with salt and pepper and insert a couple of sprigs of fresh thyme.  I brush the outside with a mixture of melted butter with dried herbs and salt and pepper generously.  I put the whole bird in a 375 oven for 20 minutes and brush again with more herbed butter.  Roast for another 20 minutes and then baste with the juices from the roasting pan and roast for another 20 minutes (twice).  I butter or baste every 20 minutes for a total of 1 hour and 20 minutes to 30 minutes until the temperature reads 160 degrees in the thigh.  This turns out the perfect roast chicken for me.  I served the chicken with a mashed root vegetable mixture and some rainbow colored carrots.



Perfect Roast Chicken
Makes 4 servings

1 whole chicken (3-4 pounds)
3 tablespoons organic grass-fed butter
1 teaspoon dried rosemary (rubbed in the palm of your hand to crush and release the oils)
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Salt and freshly ground black pepper

Preheat oven to 375 degrees.

Melt butter and stir in herbs until well combined.  Brush half of butter mixture over chicken set in a roasting pan.  Place in oven for 20 minutes.  Brush chicken with remaining butter mixture and roast again for 20 minutes.  Baste chicken with juices/butter mixture in bottom of pan and roast for another 20 minutes.  Baste again and roast again for another 20 minutes.  Check chicken with meat thermometer in thigh (it should register 160 degrees).  If not done, continue roasting and basting in 10 minute increments until done. 


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