Thursday, February 19, 2009

Roast Chicken With Rosemary-Garlic Paste

Roast Chicken With Rosemary-Garlic Paste

Submitted by Stacie Birchett (Richmond)
(Adapted from a recipe by Deborah Madison on Epicurious.com)
You might think this recipe calls for too much rosemary, but don't! It infuses the chicken with just the right amount, and it makes the whole house smell heavenly while cooking. Note: You won't believe it from the way it tastes, but this is a healthy recipe - note there's no butter, and only a minimal amount of heart-healthy olive oil.
Ingredients:
  • 1 Whole Polyface Farm Roasting Chicken
  • 1/4 Cup (loosely packed) fresh rosemary leaves, finely chopped, PLUS
  • 3 Whole fresh rosemary sprigs
  • 5 juniper berries (you can use a few squirts of Worcestershire sauce instead. I've done both, and think the juniper adds something special. I found the juniper berries sold in the bulk spices section of the whole foods store, so you really can pick out just 5 so there's no waste)
  • 2 garlic cloves, chopped (more, if you really love garlic)
  • 1/2 tsp. black peppersorns
  • 3/4 tsp fine sea salt or coarse kosher salt
  • 4 tsp. olive oil, plus a little more for bottom of baking dish
Preparation:

Preheat oven to 400.
  1. Combine chopped rosemary (not whole sprigs), juniper berries, garlic, peppercorns, and salt in mini food processor and pulse till mixed well; drizzle in olive oil and pulse again.
  2. Rinse chicken well and pat dry.
  3. Rub the herb mixture all over chicken. Save any remaining herb mixture for basting.
  4. Drizzle a little more olive oil in the bottom of a 13 x 9 x 2 glass or ceramic baking dish, and arrange the whole rosemary sprigs in the bottom, as a bed for the chicken.
  5. Place the chicken on top of the rosemary.
  6. Roast the chicken, uncovered, for about a total of 1-1/2 hours at 400 degrees, until done (test by cutting into leg joint next to body; juices should not be pink). Note: Set timer for 30 minutes, flip chicken over in dish, and baste with remaining herb mixture. Bake upside down for another 30 minutes, then flip chicken back over, baste again, and bake for the remaining 30 minutes. Chicken should be nicely browned all over.
Transfer chicken to platter, and enjoy!

Note from Stacie: I gave one of the two Polyface broilers I bought last time to a co-worker who was having a tough time. And I gave her this great recipe for roasting it with garlic and rosemary as well. She was raving about that chicken at work the day after cooking it, and said her special-needs son, who was supposed to be upstairs doing his homework, kept sneaking down the back steps to just sit there and smell it with his eyes closed. When she saw him and said something to him, he said, "Mom! I can't help it, it smells so good, it makes me calm." Later, I saw her husband at a Christmas party. The first thing he said was, "Did Barbara tell you how great that chicken was!"

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