Let sit 15 minutes before carving.
Arrange a large piece of string under the front of the legs.
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Cross the ends of the string, pulling the legs in tight
Place the chicken over the vegetables breast side up. Then put the pan into an oven heated to 400F. Roast for about 15 minutes per pound or until a thermometer reads 165F.
Then season the skin with salt and any seasonings you like. Thyme, rosemary and sage are a nice option.
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Salt the inside of the chicken
Stuff with the herbs, lemon and garlic
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Set up your salt, a few herbs, butter or oil, a halved lemon, a halved garlic bulb, cutting board and kitchen string
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Pull the string tight and tie a knot. Cut off any excess.
Pat chicken dry with a towel. Don’t rinse.
4
Roughly chop up vegetables of your liking
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Rub butter or oil over the chicken.
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Line a bottom of a roasting pan with the veggies
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Then flip the bird over and towards you so that the wings are in front..
Pull the string back and over the wings.
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CHICKEN
ROAST
Dont forget...
Gravy
When you roast a chicken you get these incredibly flavorful pan drippings - perfect for turning into gravy. Remove the bird from the pan to rest while you get this going.
Place the pan over medium high heat. Sprinkle with 1 tablespoon flour and whisk into the pan juices until you have a brown paste. Optional: Pour in a splash of wine, beer, or cider for some added flavor. Add in about a quart of broth and continue to whisk, scrapping up any bits stuck to the bottom of the pan. Simmer a few minutes until thick and melt in a little butter, if desired.
About
Everyday Chef Everyday Chef is a project of the Rutland Area Farm and Food Link (RAFFL) with the support of the James T. Bowse Community Health Trust and the Rutland County Nutrition Coalition. Everyday Chef seeks to inspire participants to cook and eat delicious, nutritious local foods that are in season.
Rutland Area Farm and Food Link www.rutlandfarmandfood.org
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Everyday Chef Roast Chicken everydaychef.org Rutland Area Farm and Food Link