Wednesday, May 7, 2014

Grilled Chicken with Raspberry Vinaigrette

On a recent farm outing some friends and I visited David and Andrea at Wishbone Heritage Farms in Ridgeville, S.C. While there I purchased a Whole Pekin Duck and a Whole Roasting Chicken. Their products are all raised humanely on pasture, antibiotic and hormone-free.  There are no pesticides used and the chickens forage for food in the pasture or woods  "We believe in local sustainable agriculture and raise animals and produce to the highest standards of health and flavor with absolutely no hormones, medications, antibiotics, or pesticides." A trip to the farm is definitely worth the time and their products are amazingly tasty.

1 whole roasting chicken, split in half (preferably pasture raised) 
Olive oil for rubbing on chicken
Salt and pepper to sprinkle on chicken
1 sprig fresh rosemary (optional)
1 (4 oz.) Raspberry Vinaigrette

Split chicken in half, rub all over with olive oil and liberally salt and pepper both sides.  Place on a grill over indirect medium heat bone side down and grill 15 minutes.  Turn chicken over and grill 15 more minutes, and continue to turn every 15 minutes cooking until chicken reaches an internal temperature of 165.  After turning for the 2nd time, put a sprig of fresh rosemary on the chicken halves.
During the last 5 minutes of grilling, brush raspberry vinaigrette over chicken.  Remove from heat, tent with foil and let rest 15 minutes before serving. Serve chicken with additional raspberry vinaigrette drizzled over top.


Wishbone Heritage Farms