How to Roast an Organic, Free-range Whole Chicken (ButcherBox Whole Chicken | Roast)

March 10, 2019January 10, 2023 Senior Editor Baked goods, CHICKEN, Chicken as food, Food and drink, Foods, head chef, Healthy Food, healthy recipes, http://ow.ly/Dxwg30gtpG0, organic, organic food, organic recipes, Roasting, rub oil, Yankel Polak

Roasting a whole chicken on the crown can be a daunting task. Here’s ButcherBox’s head chef, Yankel Polak, showing you how to easily cook a roast chicken with vegetables.
Liked this Method Video? Help us bring you more content by taking this survey: goo.gl/forms/3Ii6xbXygpq3er0n1

INGREDIENTS FOR SEASONING: poultry seasoning (dried sage, thyme, onion powder, garlic powder) smoked paprika, fresh cracked pepper, kosher salt.

ROASTING:
1. Make sure the chicken is at room temperature. Pat dry thoroughly with paper towels.
2. Season the chicken completely with the dry rub mentioned above – inside the cavity too.
3. Truss the chicken to hold the flavors inside. (Trussing instructions at the end of the recipe)
4. Place the chicken in the refrigerator overnight.
5. Once out of the fridge, rub oil all over the chicken and re-season. Massage the bird with the seasoning mix again.
6. Pre-heat the oven to 450F.
7. In a pan, make a roasting bed – roughly chopped onions and carrots. Place the chicken on top of the vegetables.
8. Put the pan in the oven at 450F for 50 minutes. Baste the chicken every 20 mins.
9. After 50 minutes, reduce the temperature to 350F, and roast for 10 more minutes.
10. After taking the chicken out of the oven, let it rest for at least 15 minutes.

Trussing the chicken:

Sit chicken on cutting board breast side up.

take a piece of string about 4 inches long, cross the legs and tie them together, leaving a bit of string.

Take a piece of string long enough to go around the bird widthwise. Slide the string underneath the chicken and bring it up over the sides of the wings. Tie a knot so that the wings are pressed against the sides, Doesn’t have to be tight, just enough to keep the wings against the chicken body.

Take one more piece of string, long enough to go around the bird lengthwise. Tie one end to the extra string attached to the legs. Slide the string underneath the chicken and loop it all the way around, crossing the center of the breasts and returning to the legs. Tie a knot so the legs are pressed up against the bird.

Enjoy this hearty chicken roast made with ButcherBox’s Free-Range Organic Whole Chicken.

Our mission is to bring you more such recipes and methods to help you cook with the meat we send you. Tell us if we’re doing that well by taking this survey. goo.gl/forms/3Ii6xbXygpq3er0n1

Subscribe to our YouTube channel for more methods and recipes: ow.ly/Dxwg30gtpG0

source

Related posts