Roasted Chicken like you’ve never tasted before!

February 2, 2010 at 7:44 pm 1 comment

I remembered this special chicken from a few weeks ago…but I couldn’t remember exactly where to find the recipe. Found it, but it took some time. So now I’ll get it posted so it’s there for me to access as well as anyone reading the blog. *Note: this one really needs to be baking in the oven about 3 hours before mealtime so the sauce can be ready at mealtime.

Here it is, fit for royalty in its simple glory (if you like garlic like we do!):

1 whole chicken (farm pastured if you can get it)
1 onion, sliced
2 heads of garlic, cut in half
fresh rosemary or another fresh herb of choice (oregano, thyme…)
about 3 Tbsp melted butter
salt and pepper to taste

Strew onion slices over the bottom of a roasting pan. Then place the two garlic halves cut side down over the onion. Put the rosemary sprigs in the chicken’s cavity and place the chicken, breast down, on top of the onion and garlic. Brush the chicken with melted butter, season with salt and pepper. Bake in a 375F oven 1 hour, then turn chicken over, brush again with butter and finish with another hour in the oven.

Then for the yummy sauce:

½ cup dry white wine
1 quart chicken stock (homemade is definitely nice to have)
1 Tbsp gelatin

Remove chicken and garlic heads from roasting pan. Add wine and bring to a boil, stirring any stuck bits from sides and bottom of pan. Then add chicken stock and gelatin; vigorously boil until reduce by half. Strain into a small saucepan and keep warm over low heat.

Source of recipe: Nourishing Traditions


Entry filed under: Recipes. Tags: , .

A very good read! Potato Leek Soup

1 Comment Add your own

  • 1. Sarah  |  February 2, 2010 at 8:47 pm

    Maybe I should’ve stayed for dinner… 🙂


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