I have a confession to make. I haven’t posted in a while, as many of you know. Sure I’ve been busy at work, but I’m always busy at work. The truth is I’ve been playing too much. Words with Friends and Hanging with Friends have taken over my life. I hate those games, but I love them at the same time. I had to delete those games from my ipad…there was always just one more word to play. It’s amazing how much more I can do with my day now. So there you have it. My confession is complete. I feel so much better now.
Time to talk chicken. I love roasted chicken and this is one of my favorite recipes. Veronica made this for us a while ago. She found this recipe on the Food Network website. The herbs tucked under the skin add a ton of flavor. I like roasting two birds at a time so that I can have enough for salads or sandwiches for the week. I’ve tweaked the recipe a bit…
Anne Burrell’s Herb Roasted Chicken
- 5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
- 10 sage leaves, finely chopped, about 2 tablespoons
- 3 garlic cloves, minced
- pinch of red pepper flakes
- 4 tablespoons of extra-virgin olive oil
- 2 (3 to 3 1/2-pound) whole chickens
- Kosher salt
- 2 large onion, cut into 1/2″ dice
- 4 carrots, cut into 1/2″ dice
- 6 ribs celery, cut into 1/2″ dice
- 2 bay leaves
- 10 sprigs of thyme, tied in a bundle with kitchen twine
- 4 cups chicken stock
Preheat oven to 450° F.
In a small bowl combine rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your finger tips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Drizzle with more olive oil and massage into the skin. Sprinkle each chicken generously with salt.
Place the diced vegetables, bay leaf and thyme bundle in a 9 by 13-inch roasting pan. Add about 1-2 cups of chicken stock. Arrange the chickens on top of the vegetables in the roasting pan and place in the oven.
Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375°F and continue roasting. After another 15 minutes, remove the chicken from the oven and turn over. Return the chickens to the oven and cook for another 15 minutes or until the chickens have browned on the bottom. Remove the chicken from the oven and turn over. Check to make sure the chicken stock has not evaporated, adding more as needed. Return the chicken for the final 15-25 minutes of cooking. Insert an instant read thermometer in the crease between the thigh and breast, taking care not to touch the bone. The temperature should reach 160-170° F. If the chicken temperature reads below 160º F, continue cooking for an additional 10 minutes. If the skin starts to get too dark, cover loosely with foil.
Let the chickens rest for 10-15 minutes before carving.
Skim off the fat from the vegetables, and serve with the chicken.
Save the bones to make chicken stock. I throw mine in a crock pot with a quartered onion (unpeeled), a carrot snapped in half, a celery stalk snapped in half and a bay leaf. I might throw in a handful of parsley and peppercorns too. Cook on low for 5-8 hours, depending on your mood and how much time you have. Strain it and refrigerate it. The fat will rise to the top and harden overnight. Skim the fat off of the surface of the stock and freeze in small portions as needed.
Miss Molly loves her new wheels, but sometimes she gets tired.
Good night, Molly.