Posts tagged roasted chicken
Posts tagged roasted chicken
I roasted a whole pasture-raised chicken last night. Rubbed with olive oil, rosemary from my garden, fresh thyme, garlic powder, onion powder, and black pepper. I also stuffed the cavity with mushrooms.
The fat dripped onto a bed of rutabaga, yellow onion, and garlic, with the same spice blend as the chicken.
Cook for 25 minutes per pound at 375 F degrees. Start with the breast side down so the back fat can drip into the drier white meat, then flip halfway through cooking, and finish breast side up. Stick a meat thermometer in the fleshy part of the thigh (don’t touch the bone), and when it hits 165 F, it’s done! Tent some aluminum foil over it while it rests outside the oven for about 10-15 minutes before carving.
Paleo BBQ Chicken! If there’s a better BBQ sauce in this world than my Asian Plum Loco Sauce, then I haven’t tasted it yet. I’m trying to use up the last of it in my freezer before summer hits, when I’ll make another winter’s worth, and I realized I never roasted a whole pasture-raised chicken in this sauce before. Until now! Ugga-Bugga! You cannot stop eating this sauce, the most addictive thing ever!
Roasted Chicken (pasture raised). Rubbed with olive oil, garlic, fresh rosemary, fresh thyme. All ingredients, all organic, all the time! It’s the simplest things that make me the happiest. Ugga-Bugga!
Good old reliable French Roasted Chicken, one of the first recipes I shared with you (available here in ORIGINAL and NEW & IMPROVED). Golden Beets accompany the bird. Dinner for the next four nights will be glorious.
With Passover coming, here are some of my recipes for my Jewish readers who want to stay paleo through matzoh week. No, I can’t help you with matzoh, but my flat bread is unleavened, and you can certainly use that as a paleo replacement if you so desire. It won’t taste anything like matzoh, but it is approved by a board of rabbinical cavemen. Can’t help you with the wine (it’s almost paleo anyway), but hey, have you been to one of those long seders, you’re gonna need a glass or two to get you through the night.
And check out my recipes page for a ton of paleo desserts!
Phenomenal! I finally found a farmer who only feeds their pasture raised chickens sunflower sprouts (the only pasture raised chicken farmer near me prior to this one fed their birds soy and corn). It’s nice to have chicken back on the menu!
I marinated it in my paleo apricot sauce (my freezer is now empty of all 2011 spring and summer delicacies and I’m ready to start on the 2012 batches) for 48 hours, and then I stuck a peeled orange (pierced with a fork about a million times) in the cavity of the 3.5 pound bird (A peach or lemon work great too). Then, drizzled it with olive oil for a nice crispy skin and roasted it breast side down (see my post on French Roasted Chicken for more cooking tips) on 375 for an hour (rotating in my oven for even cooking), then brushed the brown crispy skin with some more apricot sauce, flipped it over breast side up, drizzled olive oil and roasted for another 30 minutes. Rotated it in the oven again, and brushed on final glaze of apricot sauce, roasting for the last 30 minutes.
That orange inside released it’s juices and the chicken was flavorful and MOIST! It tasted incredible. If you’re a skin freak like me, this one is a keeper! And this batch of apricot sauce was particularly spicy! I think I used habanero instead of jalapeno, I can’t remember, but all I know is I’m out of spicy hot sauces until peppers come back in season this summer. It’s gonna be a bland spring for my fiery palette. :(