The Herbed Bird
From staceyfish 16 years agoIngredients
- One whole chicken (3.5-4.5lb), gizzards removed shopping list
- 1 tablespoon(ish) each minced fresh sage, rosemary, and thyme (note: if fresh are not available, dried will suffice. Or try a dried herbs de provence blend) shopping list
- 2 garlic cloves, minced shopping list
- 1 teaspoon (ish) extra virgin olive oil shopping list
How to make it
- Preheat the oven to 425 degrees. Put herbs, garlic, and olive oil in a small ingredient bowl and combine with your fingers so the ingredients stick together somewhat.
- Slide your fingers underneath the skin to loosen it from the breast and thighs. Trim any visible fat. Stuff the herbs underneath the skin until the meat is evenly coated.
- Use kitchen twine to tie the drumsticks together at the ankles. Flip the chicken over and twist and break the wings so that they are folded on top of the back (as shown above). Put the chicken breast down on a roasting rack in a pan, add a cup or two of water to the bottom of the pan (to make it easier to get the fond at the end) and put in the oven.
- After about twenty minutes, flip the chicken so it is breast up and add another cup of water to the bottom of the pan. Continue to roast until the white meat registers 160 degrees and the dark meat reaches 175, about forty more minutes for a 3.5lb bird, sixty more minutes for a 4.5lb bird.
- To carve, remove the skin and make a vertical slice along the center of the breast. Then make horizontal cuts from the side to remove the meat. This method gives moister, more substantial slices for a bird this size. I'm not real fancy, so to remove the dark meat I cut the twine, flip the chicken over, and pull the legs off the chicken. After peeling the skin, the muscle structure of the chicken makes it easy to pull good-size chunks of meat off the bone.
- Reserve the skin, bones, and fond from the bottom of the roasting pan for Roasted Chicken Stock">homemade chicken stock.
The Rating
Reviewed by 4 people-
Methodology is great. The spices can be changed up and I usually put salt and lemon slices under the skin as well. I don't add water to the roasting pan, though. I like the skin very crispy.
I'll have to try your breast down/breast up meth...moreunswissmiss in Basel loved it -
I also do this method and it is the best. You should smell it with black truffles! But no garlic when doing truffles.
When I mix the herbs with salt, in the US I added a couple of drops of Liquid Smoke to make the paste and it was very nice ...moredecobabe in Citta Di Castello loved it -
I'm making this tonight, I have all the fresh herbs that are needed, besides rosemary. I also like the idea of the lemon I might add that too.
when I came across this recipe this was all I could think of so decided it had to be done! so t...moreinvisiblechef in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 8
-
All Comments
-
Your Comments