Organic Whole Chicken
This organic farm chicken is sold whole, frozen, and extra large (about 8lbs or 4 kgs). It has tender, tasty meat and is as big as a turkey.
Raised on a farm in Quebec, it has the advantage of being much tastier than conventionally raised chicken.
WHOLE CHICKEN IN THE OVEN
1 8 lb. organic whole chicken
2 tablespoons vegetable oil
2 tablespoons dried thyme
1 medium onion
sea salt to taste
1 cup water
Rinse the chicken in cold water (optional).
Brush chicken skin completely with vegetable oil.
Sprinkle thyme and sea salt over chicken on all sides. Insert the whole onion into the centre of the chicken.
Place in an ovenproof roasting pan or saucepan, uncovered. Add water to the bottom of the roasting pan (this is to keep the oven moist during cooking and the chicken tender and juicy).
Bake at 350ºF (180ºC) for about 1 1/2 hours, or until the centre of the chicken reaches 185ºF degrees.
When cooked, remove chicken from roasting pan, cover and let stand 5 to 10 minutes.
Meanwhile, make the sauce with the chicken juice and fat at the bottom of the pan: put the roasting pan on the pan ring, bring the liquid to the boil by adding a thickening element (Bisto, cornstarch, etc.) diluted in a little cold or white wine, before mixing with the chicken juice. Boil until the desired consistency. Add salt and pepper as needed.
Cut up the chicken and pour in the sauce.
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