After just hearing about how large chicken farms do not allow chicken access to outdoors and are very cramped, trampled and fed antibiotics hormones and who knows what else then they are immerced into a pool of clorine, yum!! I bought a roaster chicken from Byron Meats and will be trying it out next week. It was a little over $6 for 4.5 pounds, and they are supposed to have no antibiotics or hormones. I have searched around locally and they are pretty expensive anywhere else. Heffron Farms offers excellent quality birds but they can be quite costly.
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh sage
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 (4- to 5-lb.) whole chicken
Preparation
- 1. Preheat oven to 450°. Stir together first 7 ingredients.
- 2. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Or rub on top. Place chicken, breast side up, on a lightly greased wire rack in a shallow roasting pan. Pour in 1 bag of organic baby carrots and celery. Pour in water to cover baby carrots.
- 3. Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing. Save unused rotiseree chicken in fridge for chicken salad sandwhiches the next day or chicken noodle soup. Keep juices from roasting chicken and use for chicken stock or soup. You can also pour chicken stock into smaller containers and store in freezer for later use. To make gravy pour in leftover drippings into small pan and add 1-2tps of cornstarch on medium heat until it thickens. Very tasty over mashed redskins!
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