Friday, November 23, 2012

Roast Chicken

Best Chicken Evah!  A-MAY-zing!  I've certainly done a few roasted chicken before but this one is different.  You've seen the Beer Can or Beer in the Butt Chicken recipes?  We went to a craft show and found the Chicken Roaster.  You put in your own 'liquid' and herbs, maybe some veggies in the base.  DINNER!  What I enjoyed most about this is that when I've done the Beer Can chicken it was so wobbly, afraid it would tip over.  Not even an issue with this ceramic roaster.  There is so much liquid involved in this there is no way you can have dry chicken meat.  We ate chicken for 3 days after this roast and with each 'reheat' the chicken was still moist. (we didn't reheat the whole chicken each day.  I cut it up into parts-breast, wing, thigh and leg and reheated the part that was going to be eaten) Give this recipe and roaster dish a'll be eating more chicken for sure!

Orange Thyme Chicken
a JennyMac's Lipsmack creation

3-4 pound (or larger)chicken
1 cup your favorite wine (or 2-3 cups and forgo the broth)
1-2 cup chicken broth
Several sprigs of thyme
1 orange sliced
1 clove garlic, slightly mashed.
olive oil
salt and pepper
onions, carrots, potatoes (or other vegetable to roast of choice)

1. Preheat oven to 350 degrees.

2.  Pat chicken dry.  Rub the outside of chicken with olive oil and salt, pepper and some thyme leaves remove from their stems.  Put remaining sprigs of thyme in the chicken cavity.  Line the inside of the cavity with the orange slices, reserve one.

3.  Place the one orange slice in the roaster cylinder with the garlic clove.  Pour the wine in the cylinder.  It's okay if it over flows into the bottom of the roaster.

4.  Place the chicken on the cylinder.  Add veggies beneath chicken on bottom of roaster.

5.  Add enough of the broth/wine to the bottom to fill the base by 1/3.  Not putting enough liquid can cause hot spots and break or crack the roaster dish.

6.  Roast chicken until internal temp reaches 170 degrees.  You can follow your packaging directions per pound for time to know when to 'test' your chicken temperature.

I made a little pan gravy with this "just in case"....but it really wasn't needed.  I was just enjoying the gravy with the chicken just because the flavor was awesome.

If you have an artisan festival coming by your town soon look for one of these to purchase.  If you don't have a source, you can order one online from the people who made mine:  Wizard of Clay, mine was $50, because we bought it there at the booth.  Not sure what shipping will cost you to inflate the amount. 

Well worth the purchase....gonna try next time how I can put a turkey breast on this!  Some butcher's twine may be involved!


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