Today I ran quickly to the farmer’s market fully knowing that I needed a great dinner that I wouldn’t have to babysit. I’m the process of painting pretty much all of my house and trim – so no time to waste. I went to my favorite Amish farmer and picked up this sweet little chicken and knew I wanted to roast it for dinner tonight and make broth and soup with it tomorrow. Two meals from one bird… can’t beat that!
This recipe, as many of my recipes are, is quite flexible. First, wash the bird and remove the “inner package” of goodies from the bird. Thankfully, my father was around to do that for me (big happy dance). Place the bird in a large enough roasting pan and then surround it with fresh veggies, fruits and herbs. You can also stuff the cavity with these items as well. I used a fresh pomegranate, 3 apples sliced, 4 carrots that were sliced, one onion, 4 stalks of celery that were chopped, a few sprigs of Rosemary and salt and pepper. I also rub the skin (and under the skin as well) with butter. Give it a good massage. Then I pour about 2 cups of chicken broth in the roasting pan.
Place this in an oven that is preheated to 375 degrees. I cooked this for about 2.5 hours (because I filled the cavity it will take longer). Cook until the temperature reaches 180 degrees and juices run clear. Remove from the oven and tent with foil to let it rest. Then slice and enjoy. This juicy chicken will have you coming back for more.
Once your done, use the carcass and extra meat for chicken noodle soup. That’s my plan for tomorrow. Recipe to follow.
— Knead to Cook