I dare you to not think this is the best roast chicken ever! At Red Comb
Farm, we know chickens ;)
You'll need
1 4-6 lb whole chicken (fresh is best but stay away from those monster chickens in the store that are any bigger) you can get organically raised chickens at most grocery stores now. It is really worth it.
1 lemon
1 bunch of fresh herbs (sage, rosemary or anything you have wilting in the fridge)
5-6 cloves of fresh garlic separated and peeled
1 Tbspn of butter, softened
1 chicken bullion cube
2 heaping Tbspns of DARK brown sugar
kosher salt
pepper
1 cup water
Preheat your oven to 450 degrees
-wash your chicken in side and out with cold water and then pat dry and place in a roasting pan (i prefer ceramic) (if you have a dutch oven that is even better!)
-take your lemon and roll it on the counter until you feel it get squishy then pierce it several times with a fork stuff inside the cavity of your chicken along with the bunch of fresh herbs and garlic
-rub the exterior of your chicken with butter and sprinkle generously with kosher salt and pepper
-remove from oven and let it rest for a few minutes and then serve!
For Gravy...
while your chicken is resting...
-pour pan juices into a heat proof measuring cup
- in a saucepan add one tablespoon of butter over medium heat
-add 1 Tbspn of flour and stir with a whisk!
-slowly whisk in pan juices until smooth
-cook until desired thickness
SERVE!
You'll need
1 4-6 lb whole chicken (fresh is best but stay away from those monster chickens in the store that are any bigger) you can get organically raised chickens at most grocery stores now. It is really worth it.
1 lemon
1 bunch of fresh herbs (sage, rosemary or anything you have wilting in the fridge)
5-6 cloves of fresh garlic separated and peeled
1 Tbspn of butter, softened
1 chicken bullion cube
2 heaping Tbspns of DARK brown sugar
kosher salt
pepper
1 cup water
Preheat your oven to 450 degrees
-wash your chicken in side and out with cold water and then pat dry and place in a roasting pan (i prefer ceramic) (if you have a dutch oven that is even better!)
-take your lemon and roll it on the counter until you feel it get squishy then pierce it several times with a fork stuff inside the cavity of your chicken along with the bunch of fresh herbs and garlic
-rub the exterior of your chicken with butter and sprinkle generously with kosher salt and pepper
-place 1 cup of water along with the brown sugar and bullion cube in the pan
-set your chicken right into your pan on top of the water/sugar/bullion mixture and place in the oven (when I am using a dutch oven I just put down a layer of fingerling potatoes and set the chicken right on top of all of that)
-cook for 15-20 minutes at 450 degrees then lower 425 and cook for one more hour basting occasionally with the pan juices-remove from oven and let it rest for a few minutes and then serve!
For Gravy...
while your chicken is resting...
-pour pan juices into a heat proof measuring cup
- in a saucepan add one tablespoon of butter over medium heat
-add 1 Tbspn of flour and stir with a whisk!
-slowly whisk in pan juices until smooth
-cook until desired thickness
SERVE!
**When I am not using a dutch oven I throw some potatoes in the oven to bake after the first 15 minutes for a really easy side. Toss a salad and you are done!
Enjoy!
