Monday, July 7, 2014

Whole Roasted Chicken

Yum

A Whole Roasted Chicken is a wonderful, simple and satisfying meal.  I buy pasture-raised poultry from several local area farms and the taste is always superior to chicken bought in the grocery store.

The health benefits of pastured poultry versus commercial-raised poultry are:
• More omega-3s
• More vitamins A, C, and E
• Higher levels of beta-carotene.
• Arsenic-free
• Less fat
• Superior texture and flavor
• Lower cholesterol

"Because of the loose definition of "free range," we prefer to use the term "pastured poultry." This would include those growers using the "Joel Salatin type" of moveable pens, or other types such as "day range." So our definition would be: "Birds are kept outside (as the season and daylight hours permit), utilizing a movable or stationary house for shelter, and they have constant access to fresh-growing palatable vegetation." 

Pastured Poultry farmers generally have "seasons" when they raise their poultry, depending on where they live in the US. Growers in the north do not raise birds in the winter months when the ground is covered with snow, and growers in the Deep South typically do not raise birds in the heat of the summer when mortality rates are high." Read more here: Pastured Poultry

In addition to being good for you, buying a whole chicken is practical. Enjoy the whole roasted chicken with side dishes for a traditional Sunday dinner, slice the remaining breast meat for sandwiches, and use the leg and thigh meat in soups or casseroles. When all the meat is gone, save the carcass and make a great Chicken Stock with it = the cheapest way to enjoy chicken. Of course, you can also cut it up yourself which saves money and grill it making Italian Seasoned Grilled Chicken.


Recipe

Ingredients
1 - 4 lb. whole chicken
1 tbls. olive oil
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme leaves
1/2 tsp. rubbed sage
1/2 tsp. paprika
1/2 tsp. sea salt


Thames Farm Whole Chicken




















Method
Preheat oven to 350 degrees. Rinse chicken with cold water, removing any giblets.

Pat dry with paper towels and place chicken breast side up in a roasting pan sprayed with cooking spray.

Pour olive oil into the palm of your hand and rub all over chicken (this will help the skin brown and the spices stick to the chicken).

Mix all spices together and liberally sprinkle over entire chicken, using hands to rub it in.

Roast chicken 20 minutes per pound or until the internal temperature at the thickest part is 165.

Remove chicken from oven and let rest 10 minutes before carving.


Serve with your choice side dishes.


Enjoy,
Mary

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