Let sit 15 minutes before carving.
Arrange a large piece of string under the front of the legs.
7
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.
8
Salt the inside of the chicken
Stuff with the herbs, lemon and garlic
14
13 5
6
Set up your salt, a few herbs, butter or oil, a halved lemon, a halved garlic bulb, cutting board and kitchen string
3
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
1
Rub butter or oil over the chicken.
12
11
Line a bottom of a roasting pan with the veggies
2
Then flip the bird over and towards you so that the wings are in front..
Pull the string back and over the wings.
9
10
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
+
Everyday Chef Roast Chicken everydaychef.org Rutland Area Farm and Food Link
Arrange a large piece of string under the front of the legs.
7 Salt the inside of the chicken
Cross the ends of the string, pulling the legs in tight
Then season the skin with salt and any seasonings you like. Thyme, rosemary and sage are a nice option.
Let sit 15 minutes before carving. 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.
8 Stuff with the herbs, lemon and garlic
13 5 Set up your salt, a few herbs, butter or oil, a halved lemon, a halved garlic bulb, cutting board and kitchen string
3 Roughly chop up vegetables of your liking
1
6
14
Pull the string tight and tie a knot. Cut off any excess.
Rub butter or oil over the chicken.
Pat chicken dry with a towel. Don’t rinse.
4 Line a bottom of a roasting pan with the veggies
2
11 Pull the string back and over the wings.
9
12 Then flip the bird over and towards you so that the wings are in front..
10
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.
+
Everyday Chef
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
Roast Chicken
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
everydaychef.org Rutland Area Farm and Food Link
Arrange a large piece of string under the front of the legs.
7 Salt the inside of the chicken
Cross the ends of the string, pulling the legs in tight
Then season the skin with salt and any seasonings you like. Thyme, rosemary and sage are a nice option.
Let sit 15 minutes before carving. 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.
8 Stuff with the herbs, lemon and garlic
13 5 Set up your salt, a few herbs, butter or oil, a halved lemon, a halved garlic bulb, cutting board and kitchen string
3 Roughly chop up vegetables of your liking
1
6
14
Pull the string tight and tie a knot. Cut off any excess.
Rub butter or oil over the chicken.
Pat chicken dry with a towel. Don’t rinse.
4 Line a bottom of a roasting pan with the veggies
2
11 Pull the string back and over the wings.
9
12 Then flip the bird over and towards you so that the wings are in front..
10
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.
+
Everyday Chef
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
Roast Chicken
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
everydaychef.org Rutland Area Farm and Food Link
How to
carve a roast chicken Place the chicken, breast side up, on a cutting board. Bend back the leg and push up on the joint to pull the leg piece away. Cut through the joint to remove. Repeat with the second leg..
Repeat with the second wing.
With the breasts still facing up, feel for the breastbone in the middle. Run your knife along one side as close as possible. Gently pull the meat away from the carcass as you cut. Repeat with the second breast.
If desired, slice the breasts into smaller pieces by cutting across.
Use the tip of your knife to find the point where the thigh and drumstick meet and cut through this joint to separate into two pieces. Repeat with the second leg.
Pull the wing from the body and using a pair of scissors, cut at the joint.
Save the carcass for soup and bones for stock!
Serve with homemade gravy from the pan drippings
O P E N
How to
carve a roast chicken Place the chicken, breast side up, on a cutting board. Bend back the leg and push up on the joint to pull the leg piece away. Cut through the joint to remove. Repeat with the second leg..
Repeat with the second wing.
With the breasts still facing up, feel for the breastbone in the middle. Run your knife along one side as close as possible. Gently pull the meat away from the carcass as you cut. Repeat with the second breast.
If desired, slice the breasts into smaller pieces by cutting across.
Use the tip of your knife to find the point where the thigh and drumstick meet and cut through this joint to separate into two pieces. Repeat with the second leg.
Pull the wing from the body and using a pair of scissors, cut at the joint.
Save the carcass for soup and bones for stock!
Serve with homemade gravy from the pan drippings
O P E N
Let sit 15 minutes before carving.
Arrange a large piece of string under the front of the legs.
7
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.
8
Salt the inside of the chicken
Stuff with the herbs, lemon and garlic
14
13 5
6
Set up your salt, a few herbs, butter or oil, a halved lemon, a halved garlic bulb, cutting board and kitchen string
3
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
1
Rub butter or oil over the chicken.
12
11
Line a bottom of a roasting pan with the veggies
2
Then flip the bird over and towards you so that the wings are in front..
Pull the string back and over the wings.
9
10
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
+
Everyday Chef Roast Chicken everydaychef.org Rutland Area Farm and Food Link