Let's be honest here, Roasted Chickens are something that people use to hold for weekends and family dinners. Not anymore! This Central Park Farms bird is something you will want to make again, and again, and again… you get the picture… trust me when I say this. This Chicken is one of the best chickens I have had to date! Much Love Y’all!
- Roughly 3 tbsp of Thyme – torn up
- Roughly 3 tbsp of Rosemary – full sprigs, so eye ball it!
- 1 Lemon – quartered
- Salt; I prefer Vancouver Island Salt Company
- 1 Apple; sliced about 1cm thick
- 2 tbsp unsalted Butter – separated into 1 and 1
- 1 cup of White Wine
- Butchers Twine
- Start your oven to convection 450f. Wash and clean your chicken and pat dry. Like, really dry. You want a crispy skin, you pat dry!
- Salt the inside of the Chicken then stuff the herbs and lemon quarters in to the cavity of the Chicken. Using butchers twine, tie the ends of the drumsticks together to seal up the chicken.
- Take your Index finger and run it under the skin of the Chickens Breast. You will want to pull the skin away from the meat. Take one of the tablespoons of butter and stuff it under in the skin. Use your hand to flatten it out and get it to cover as much of the meat under the skin. Be careful not to tear or puncture the skin. We are doing this to make sure the meat stays tender and juicy.
- Do the same for the other breast.
- Salt the skin of the bird and rub in well. Use your judgement on the salt. Don’t go crazy but make sure you season it.
- Place the apple slices on a roasting rack in a tray and place your Chicken on top of it, breasts up. Pour the wine into the bottom of the pan and place into the oven and when the door is closed, turn down to 350f.
- Roast for roughly 1 ½ hours or till a thermometer reads 165f in the largest part of the meat. Remove and allow to rest (tented in foil) for 10 min.
You want the most amazing tray gravy ever? Once the chicken has finished roasting, pour the drippings into a pot and add 1-2 cups of good quality chicken stock (depending on how much drippings you have got). Bring to a simmer and sift in ¼ cup of flour to the hot liquid. Using a whisk, stir in quickly and make sure there are no lumps. Boom!
Carve and Enjoy!
By Cory Walby