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November, 2016 RECIPE OF THE MONTH

Serves 4
as an entrée

• INGREDIENTS •

1 ea Whole Chicken, 3-4 lbs.
1 G Water
1 C Sea Salt
1/2 # Butter
3 t Herbes de Provence (recipe to follow)

• Roasted Vegetables •

1 ea Onion, large
1 ea Fennel, whole bulb
6-8 ea Carrots, rainbow
15-20 ea Potatoes, fingerlings

Herbes de Provence

3 T Thyme, dried
2 T Savory, dried
1 T Oregano, dried
2 t Marjoram, dried
1 T Lavender, dried
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Herbes de Provence Roasted Chicken

METHOD

1

Making the Brine

  • Boil 1 gallon of water
  • Add 1C of salt to dissolved
  • Pour over 1 gallon of ice to chill and let sit until room temp
  • Reserve brine in fridge until ready to use.
2

Making Herbes de Provence Butter

  • Make herb blend by combining all dry ingredients for Herbes de Provence. Reserve.
  • Place butter in an electric mixer and whisk on high until light and fluffy.
  • Add 3T of herb blend and mix on low until thoroughly combined.
  • Reserve until needed.
3

Preparing the Chicken

  • Remove any excess fat and cut out backbone and breastbone.
  • Place in brine overnight, under refrigeration.
  • When ready, drain and dry the chicken thoroughly.
  • Working carefully, rub the meat beneath the chicken skin with the herb butter, making sure to keep the chicken skin in tact.
  • Reserve until ready to roast.
4

Preparing the Vegetables and Roasting Pan

  • Cut vegetables into small, equally sized pieces.
  • Place chicken into the center of the roasting pan and surround with vegetables.
5

Roasting the Chicken

  • Bake chicken in oven for 35-45 minutes at 325' until skin is fully rendered
  • Then, bake chicken in oven for 10 minutes at 450' to crisp the chicken skin.
  • Rest for 10 minutes, carve and then serve.