Heavenly Homestead

Roasting a whole chicken is becoming a lost art. In our fast-paced society, few people take the time to prepare meals that take more than an hour of cooking time. However, cooking a whole chicken in the oven is very simple, requires less than 15 minutes of actual preparation time, and tastes delicious! It just takes a little planning ahead.

Roasted Chicken

Ingredients:
One locally-grown, pasture-raised, antibiotic-free whole chicken (4-7 lb.)
2-3 Tablespoons Olive oil
Salt and Pepper
1-2 cloves of garlic
Other herbs/seasonings, if desired
Side vegetables (carrots, onions, celery, potatoes), if desired

1. Thaw the chicken by putting it into the fridge about 36-48 hours before you plan to cook it.
2. Preheat oven to 350.
3. Throw it into a casserole dish (breast side up).
4. Dump a little olive oil onto it and smear it around.
5. Add a little salt and pepper to the inside and outside of the bird.
6. Lightly sprinkle the inside and outside of the bird with a minced clove of garlic.
7. If you want to use a rub, just sprinkle some onto your hand and pat it onto (and inside) the chicken.
8. If desired, you can put some cut-up potatoes, celery, carrots (or whatever else you want) in around the perimeter of the bird.
9. Cover it with aluminum foil or a casserole dish lid and toss it into the oven.
10. Let it cook for about 2-3 hours.

If you want crispy skin, you can baste it with the juices and cook it uncovered for the last 20-30 minutes or so. This will get a nice golden tan and crispy skin. However, it's okay to leave it covered the whole time. It depends whether or not you want the skin to be crispy.

It's ready to eat when the thickest part of the thigh is at least 180 degrees and the juice runs clear. As long as it's covered, it's really hard to overcook it, especially at such a low temperature. Once it's cooked, take it out and let it "rest" for 10-15 minutes before carving.

Honey-Lemon Roast Chicken

Ingredients:
5 – 7 pound roasting chicken, rinsed, patted dry
1 1/4 cups fresh lemon juice (from about 6 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/4 cup honey, heated until pourable

Preparation
1. Place chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice. Seal bag; turn chicken to coat. Refrigerate at least 6 hours and up to 1 day, turning bag occasionally.

2. Preheat oven to 450°F. Drain chicken; pat dry. Sprinkle with salt and pepper. Place chicken breast side down, on rack in large roasting pan. Roast 10 minutes. Reduce oven temperature to 375°F. Roast 30 minutes.

3. Turn chicken breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 35-55 minutes longer.

4. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

5. Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chicken with pan juices.

Heavenly Homestead is a small-family farm that provides antibiotic-free, pasture-raised poultry to the Tallahassee area. For more info, call them at (850)997-5509 or go to www.heavenlyhomestead.com