Pan Roasted Free Range Chicken
One of the greatest lesson I learned growing up was to keep a roasted chicken in the fridge. Every Sunday, growing up my folks would roast off a chicken (sometimes two) for the following week, allowing us to snack on it throughout the course of the week, providing a nourishing snack or protein for a meal if we weren’t able to join at the table, as one, for dinner. To this day, I do the same thing. This recipe is easy, and creates a super succulent, moist bird, with not much work at all. Leave it around the house for sandwiches, slice it up for a picnic, or serve it with some mashed potatoes – regardless, you will be glad you tried the Bachelor Kitchen, roasted bird.
Serves Dinner for 6 or sandwiches for 8
1 (5 to 6 pound) Free Range Chichen
Freshly ground black pepper
½ bunch each of fresh thyme, and oregano – divide in two parts
1 orange, quartered
1 lemon, quartered
1 head garlic, cut in half crosswise, removing excess paper
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, rough chopped
2 carrots, rough chopped
1 bulb fennel, fronds removed( green tops–reserve for another application), rough chopped
4 tbsp. Unsalted butter
2 tbsp. Extra Virgin Olive Oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove excess fat and any lingering feathers and dry thoroughly
In small bowl combine ½ of herbs chopped with salt, pepper and olive oil
Stuff the cavity with the remainder of herbs, orange, lemon, ½ each of the onion, carrots, fennel and all of garlic.
Tie legs together butcher’s twine and tuck the wing tips under the body of the chicken.
Put the remainder of the onions, carrots, and fennel in the bottom of roasting pan and sprinkle with salt and pepper and sprinkle with olive oil.
Roast the chicken for 60 to 80 minutes, or until the juices run clear when you cut between a leg and thigh.
If skin isn’t atleast lightly browned broil for 3-4 minutes, keeping a close eye not to burn, but allowing the skin to brown and crisp
***Reserve vegetables and juice, skimming away fat. After removing bird and vegetables, begin to scrape away the bits stuck to the bottom of the pan, and over medium
heat whisk in flour with a wooden spatula add slowly add 1 cup chicken broth, allowing to thicken. Don't forget, the gravy won't thicken until the mixture comes to a boil. If mixture thickens too much, add more chicken broth. Adjust seasonings to taste.