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Pasture Raised Roasted Chicken

 

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Pasture Raised Roasted Chicken

Preheat oven to 450 degrees

Use a non-reactive roasting pot or something with a lid for the best results.  A pan covered with foil works too.

  • 1 whole chicken, washed and dried with paper towel
  • 1 coarsely chopped onion
  • 3-4 stalks celery cut in long sticks with lots of green leaves
  • 4 carrots, scrubbed and sliced into long, thick sticks
  • 1/4 C wine or light vinegar

Marinade:Whisk together:

  • 4 cloves crushed garlic
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 3 Tbs. Olive oil
  • 2 Tbs. Red wine vinegar or apple cider vinegar (Plain vinegar works too.)

 

  1. Loosen skin around the body of the chicken by moving a finger between the skin and the meat.
  2. Pour this marinade mixture under the loosened skin and in the cavity and over the outside.
  3. Place the chicken in the pot and brown it, top, bottom and both sides in 2 Tbs of  olive oil on your cook top.

The stock won’t be as rich if you don’t brown it before placing it in the oven.

Once it’s browned add:
  • 1 chopped onion and cook 5 – 7 minutes more.
  • Lift the chicken up by sliding a big fork or spoon inside the cavity of the chicken and slide the carrots and celery underneath for a roasting bed.
Turn the cooktop heat to high and add:
  • ¼  cup  wine  or light vinegar
  • 2 cups of water.

Bring to a boil and cover.  Put the lid on the pot or cover the pan with foil, sealing the edges to hold in heat and moisture.

As you put the chicken into the oven turn the heat down to 400 degrees.

Cook for 30 minutes.

Now turn the oven down to 375 degrees and cook for 30 more minutes.

Take the chicken out of the oven to make sure it’s done.  (See below for more details) If it needs more time, put it back in the oven for 10 more minutes.

How to check if a chicken has finished cooking

  1. Cut between the leg and the body cavity and if the juice runs clear,(not red) it’s done.
  2. When the leg nearly pulls apart from the body.  This is important when cooking a pasture raised chicken.
  3. Use a thermometer and insert in the thickest part of the thigh, being careful not to touch a bone. If it registers 175 degrees remove it from the oven and allow it to rest for 10 more minutes, placing it on a large hot pad or cutting board.  The internal temperature will go up another 5 degrees and reach 180 degrees.
  4. Serve after resting the chicken for 10-15 minutes, NO MORE.

 Resting allows the meat to soak in the natural juices that would otherwise be lost if you carved it too soon after removing it from the oven.

After resting carve the meat off the bone before serving so you can make chicken stock from the carcass and drippings.

To make your food dollars go farther and increase the nutrition of future meals, make homemade stock and store it in the freezer.  It can be used for soups and sauces at a later date.

How?

  1. Pull all of the meat from the bone when serving.
  2. Save the carcass, skin and drippings for stock making.
  3. You can freeze the carcass and drippings and make stock another day.

See How to make your own chicken stock.

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