Monday, January 12, 2009

Roasted ORGANIC Chicken Recipe. Run, don't walk, to your nearest grocery.

Okay. I am, at the moment, eating the best thing I've cooked in a really long time. And, quite immodestly, I am a pretty good cook. Maybe it's winter, blowing winds, snow, things cancelled. Whatever....a chicken roasting in the oven is just the ticket. So, I hope this will make Julia Child roll over in her grave (and I love Julia! I read her book this fall!) It's just the best chicken I've ever eaten and healthy, to boot. I adapted this from my Thanksgiving turkey recipe, which was also pretty darn good. Prep takes about 20 minutes. Roasting time: mine took 80 minutes.

Start with:

Cost $12.00 at my coop. (Do plan for 20 min per pound cooking time.)
Olive Oil (of course, Cold Pressed)
1 leek
4 -5 Red ORGANIC potatoes
6 ORGANIC carrots.

a bunch of ORGANIC Italian Parsley
some fresh herbs - rosemary, thyme, sage - all fine - just not too much of any
Butter. ORGANIC.
1 carton ORGANIC chicken broth

Preheat oven to 400.

In a 9 x 13 pan, scatter sliced leeks with a little olive oil. (I used a heavy glass lasagne pan. Do NOT use a rack - it changes the cooking time for the vegetables.)
Add, cut up carrots - sliced - and when they are the thick end, cut in half the long way - otherwise, use the whole carrot. Place around outside of pan.
Cut up potatoes. I peeled mine. Cut into 4 quarters the long way. Add to pan.
Save a space in the middle for the chicken.

Wash the chicken. Dry off. Salt the interior slightly. I added an entire bunch of Italian parsley tops to the inside. Cut off stems and stuff it in.

Tie the chicken wings and legs together.

With a brush, brush the entire chicken with a mixture of 1/3 melted butter and 2/3 olive oil. You'll need more later, just use what it takes for now.

Salt the whole thing. Pepper if you like. PUT THE CHICKEN BREAST SIDE DOWN!!!!! in the pan. (This causes the juices to drip INTO the breast area and it won't dry out.)

Put in the oven for 25 minutes at 400.

Put organic chicken broth on the stove on low with a carrot, potato and some of the herbs. Put them into the broth whole and chop some of them. You can sprinkle the chicken with them if you like. Not too much, though. Go ahead and add a little broth around the veggies after about 15 minutes.

After 25 min, turn the heat down to 350. Baste the chicken with more oil and 1/2 cup of the heated broth. (I just poured it on with a ladel.)

Cook another 25 minutes. Baste every 15 minutes with oil and broth. Spread the oil and broth around the vegetables.

After this, TURN THE CHICKEN. Now baste the breast with oil.
Don't add broth right away to the breast. Let it brown first for 15 min, then add more oil and broth.

Roast for 25 - 30 minutes total with the breast side up.

Test for doneness. Juices should run clear. Remove from oven. Let sit 15 min. Carve. Serve in a low bowl with veggies and juices, warm dense bread and wine!

Count your blessings.