Farm Roasted Chicken

There are few dinners more farmhouse classic than the chicken in a pot or Farm Roasted Chicken.   It's simple flavors combine to be what we call God's meal.  What I love is how it looks like you have prepared something so special, but secretly you know it took less than twenty minutes and just a few ingredients.  It makes you a hero!

To make the perfect Farm Roasted Chicken you need to purchase a whole chicken.  Look for one that is plump and fresh.  Bring it home and unwrap it.  Clean it with fresh water and make sure there aren't any pin feathers.  Preheat your oven to 425 degrees.   Get out a large dutch oven or a large flat roasting pan.  

Bring together a lemon or a lime.  Some flaky salt and pepper.  Some soft butter.  A cluster of garlic, and a bunch of fresh thyme.  Reach inside the chicken cavity and make sure you remove any "extras" they might package in there such as the heart, liver etc.   Run the inside of the cavity with two teaspoons of flaky salt and a half a teaspoon of fresh ground pepper.  Quarter the lemon or lime and add to the cavity along with the thyme.  Slice the garlic cloves and add to the cavity.  Using some kitchen twine, tie the legs together to help keep the juices in the breast meat.

Place in your roasting pan or Dutch oven and rub with softened butter and run in a teaspoon of flaky salt and ground pepper.  Using butter helps to make the skin brown and become crispy.  You'll love it!  Add rough cut root vegetable like, potatoes, carrots, parsnips, leeks, etc.  Add a cup of chicken broth. around the veggies.  

Place in a preheated 425 oven and bake for an hour and a half.  Bring out of the oven and let rest for 20.  This allows the juices to pull into the white meat and make it buttery good.  I like to add a little butter to the drippings with the vegetables and stir around until the juices thicken into a gravy without flour (gluten free).  If you wanted to add a little flour and heat into a gravy you could and it would be thick fabulousness.

You can see in the pictures above I had to snitch a piece of the skin off the leg.  It was unbelievable.  Crispy with golden butter and a hint of salt and pepper.  How can something so simple be oh that good?  Pull off the drumsticks, legs, and slice the breasts.  Any leftovers can be pulled and refrigerated, and I will tell you, it's even better the next day.

I hope this post helps inspire you to purchase a whole bird and enjoy every bit of the experience of making something so humble and good.

1 comment:

  1. This recipe looks delish. I am also gluten free and was told to use a bit of arrow root in place of flour for thickening. Works great on roast beef too!



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