To bring in the New Year of 2014 we packed the truck with 3 hounds and headed north to the West Virginia mountains. We invited the Vinson's, their two four legged kids, and my brother and sister.
Of course I designated myself as the chef for the week!
When you stay in West Virginia where we do ......
......you know if snow falls, there is a good chance you aren't getting out!
Therefore as the chef I start planning.........
I decided to roast these chickens although we had lots of deer chili knowing if no one was hungry when they were ready - I would make them into fantastic chicken salad (which I will share that recipe later for the Vinson's).
Roasting the Chicken
1. First and foremost take the chickens out of the fridge at least an hour before roasting, wash them and make sure they are totally dry. Also set the oven to 375 degrees.
2. Gather: Olive Oil
3-4 garlic cloves or shallots
2-3 onions
2-3 lemons
Lots of fresh thyme
Little less rosemary then thyme (you can add sage if you want as well)
Kitchen twine
S & P (white if you have it)
Paprika
3. I start by cutting the whole garlic chuck completely in half, quartering the onions, and cutting up the lemons. Doesn't matter that you leave the skins on. Ina taught me this!!!
4. Open the chicken and salt and pepper the inside of the cavity pretty well.
5. Take half a lemon and squeeze it all over the chickens
6. Put some garlic, onion, and lemon inside the birds so that they are stuffed
7. Add the thyme and rosemary right into the middle of the other stuffing
8. Rub the birds down with olive oil.
9. Gently lift up the skin on the breast and put olive oil (soft butter is even better) in between the skin and meat.
10. Salt, Pepper, Paprika the chickens well, sprinkle with fresh herbs of thyme and rosemary. If you have any left over onions, garlic, and lemon is make it even better if you place them around the birds as I did!
11. Tie the legs together well (helps cook evenly)
12. Tuck the front little wings under or them as well.
13. A 4 pound bird seems to take 1.5 hours. The thing is in WV it is totally different. Altitude definitely makes a difference. I recommend either having a meat thermometer or look for the skin to bubble. Another trick is sticking a fork into the fatty part and clear juice should run out.
14. Baste now and then
15. When ready, let the bird rest after removing from the oven for at least 10 minutes before cutting.
If you are eating the birds right then take advantage of the sauce drippings.
-Remove the chicken from the pan.
-Put the pan over your stove and turn the head on. If you have a little wine handy add it to the pan. -Let it reduce then add a tablespoon or two of butter and you have gravy!
If you don't eat them save the juice!!! That is the best chicken stock you could ask for. Use it later for veggies, soup, more chicken, whatever.
Don't waste the good stuff!!
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