Thursday, January 14, 2010

Lovely Roast Chicken!

The bird is still "resting" from the heat of the oven as we speak. Soon I will carve it, eat my favorite parts while doing so, and serve with the roasted roots it baked with. I highly recommend making a simple gravy from the drippings and sprinkling the roots with fresh chopped parsley.

Prior to baking, this lovely hen was stuffed with organic orange and lemon wedges (to keep the meat tender), and adorned with rosemary sprigs. The smell of citrus and rosemary filling the house could have aroused the most listless of eaters. Pure Joy!

Roast Chicken:
*1 Whole organic chicken
*1 lemon, cut into wedges
*1 small orange, cut into wedges
*3 Rosemary sprigs, or favorite herb
*sea salt
*fresh ground pepper
*olive oil
*assortment of favorite root veggies or just gold potatoes

Preheat oven to 375. Line a 9x13 inch baking dish with parchment paper. Rinse bird and pat dry with paper towels. Place in dish. Stuff with lemon and orange wedges. Sprinkle with rosemary, salt and pepper. Cross legs and tie together with baking string. Place chopped roots (such as sweet potatoes, parsnips, carrots, onion, or potatoes) around the chicken. Drizzle all contents of dish with olive oil. Roast until browned and thoroughly cooked through, about 2 1/2 hours (time will vary depending on the size of bird. If using meat thermometer, it should read 165 when done). Let rest for 15 minutes before carving.

Remember to save the bones and carcass (with remaining citrus inside) for chicken stock!!! You can place them in a Ziploc bag and store in the freezer for stock making day.

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