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Whole Roast Chicken

 
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Feed: 6 People

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Work: 10 Minutes

 
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Total: 1.5 Hours

 

INGREDIENTS:

  • 1 Chicken Whole (4-6 Pounds)

  • 3 Tbsp Camelina Oil

  • ¼ Cup Butter (melted)

  • 4 Garlic Cloves (minced)

  • 2 Tbsp Parsley (chopped)

  • 1 Garlic Head (cut in half across the middle)

  • 3 Rosemary sprigs

  • 2 Tbsp Salt

  • 1 Tbsp Pepper

TOOLS:

  • 2’ Butcher’s Twine

  • Knife

  • Cutting Board

  • Roasting Pan

  • Measuring Cup

  • Measuring Spoons

  • Thermometer

  • Foil

  • Airtight Container

HOW TO:

  • Preheat the oven to 430F°, then line a Roasting Pan with foil.

  • Remove any giblets and neck from the cavity and save, then remove any excess fat.

  • Rinse Chicken under cold water (don’t forget to rinse inside the cavity) then pat dry.

  • Combine Camelina Oil with melted Butter and pour over the chicken - don’t forget to get under the skin and inside the cavity as well.

  • Season the Chicken with Salt and Pepper, combine minced Garlic and chopped Parsley and rub all over the Chicken and under the skin.

  • Take Garlic head that has been halved and the Rosemary and stuff into the cavity of the Chicken.

  • Take the Butcher’s Twine and wrap around the base of the feet and wings so that they are up against the body to ensure even cooking.

  • Place Chicken in the Roasting Pan breast side up and place in the oven.

  • Once the Chicken is placed in the oven drop the temperature down to 375F°

  • Cook for 30 minutes, then baste with the juices that have started to come out of the Chicken.

  • Cook for another 30 minutes (1 hour total), then use a Thermometer to check temp. The Chicken is done when the thighs read 165F°. When you remove the Thermometer, the juice that comes out should be clear as well.

  • If the skin isn’t crispy at this point, turn on broil, and crisp the skin until golden. NOTE this will go quick so don’t walk away.

  • Remove Chicken, cover with foil, and let rest for 10 minutes. Reserve leftover juices.

  • Carve and enjoy!

STORAGE:

  • Save any leftover Chicken in an airtight container in the fridge for 5 days.

BONUS!

  • Add any Spices and Herbs you prefer.

  • Save all bones that meat has been carved off of to make Stock.

RECIPES:

  • Any leftover Chicken can be used in salads or our Everything Scramble.

  • Leftover Soup

  • Anything Stock