Herb Roasted Chicken
People have been asking for quick ways to cook our whole, pasture-raised chickens. Here's some of the best advice I've found. We use it all the time and lots of our farm friends have had great success with it too.
Herb rubs such as the one included here are not essential, but they do work wonderfully with pasture-raised chicken to lock in the juices and add complementary flavour.
- 2 tablespoons Chicken Herb Rub
- 1 clove garlic
- 1/4 cup olive or vegetable oil
- 1 whole Lover's Creek Farm pasture-raised chicken, 4 to 6 pounds
– Pre-heat oven to 350 degrees F
– Place Chicken Herb Rub in a food processor with the garlic and olive oil, and puree into a smooth paste. Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan. Don’t cover the pan. If you don’t own a roasting pan, just buy one of those foil pans in the supermarket.
– Rub the herb paste all over the chicken, being sure to get underneath as well as on top of the skin.
– Allow to sit for 2 hours in the fridge, or roast immediately, roughly 1 1/2 to 2 hours, until the legs are loose or until the internal temperature of the breast reads 160 degrees, and the internal temperature of the thigh reads 165 to 170.
– Let rest for 10 to 15 minutes before carving. Remember, the pan juices are wonderful served plain or made into a gravy.
If you feel adventuresome, put the leftovers, together with bones and meat into a soup pot to make soup (or freeze it all and make soup later.) The soup can serve 6 to 8 people.
Chicken Herb Rub
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried thyme
- 2 tablespoons dried oregano
– This can be made up in larger quantities beforehand and stored in the cupboard. When ready to use, combine two tablespoons of the rub with a clove of garlic and 1/4 cup of olive or vegetable oil. Rub the mixture all over the chicken and the skin of the bird before roasting it.
Both these recipes are from The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, by Shannon Hayes.
It’s an indispensable guide to cooking with grass-fed meats and poultry. The book is written in a very approachable style, with recipes that are very easy to follow even if you’ve never cooked anything more than a burger on the barbeque. I highly recommend it for cooks of all talents – from none to gourmet. It’s full of great ideas and background on bringing out the subtle flavours of locally-produce pasture-raised meats.