Tuesday, August 14, 2012
This recipe is for a whole rotisserie chicken (about 3-4 lbs). Remove any neck and giblets. They’re usually inside the chicken in a bag if they include them. I use Organic Smart Chicken brand from Woodman’s. They don’t include the giblets. Rinse the whole chicken in cold water and pat dry with paper towels. Place on a 9x13 baking dish. Make sure the legs of the chicken are on top when you place the chicken in the dish and rub the herbs on. I did it upside down the first time I made one. :)
1/4 cup butter (I use Purity Farms Ghee, melted or Earth Balance Soy Free)
¼ cup olive oil
4 TB chopped fresh parsley
2 tsp dried crushed rosemary
2 tsp sea salt
2 tsp fresh garlic, minced (about 2 cloves)
½ tsp pepper
Olive oil as needed
Heat oven to 350 degrees. Combine the herb rub ingredients in a large bowl and mix well. Rub half of the mixture onto chicken, both on the outside of the skin and just under the skin, on the top of the chicken. With the other half, mix with 6 sliced carrots, 6 red potatoes (peeled and quartered), and 3 medium onions. Place vegetables around the chicken in the pan. I drizzle some olive oil over the whole chicken to allow for more liquid for basting. Bake for 1 ½ to 2 hours, basting every 30 minutes or until meat thermometer inserted into inner thigh reaches 175-180 degrees. You do not need to wrap in tin foil. Cooking time depends on the size of the chicken. I usually know it’s done when it’s a light golden brown. Let sit for 10-15 minutes before cutting.
The fresh parsley gives it a good flavor. I bought a plant of parsley ($1.99) this summer and planted it outside and I had fresh parsley all summer. Just cut off what you need, and more grows back in a couple weeks.
I save whatever’s left when we’re done eating (the bones, etc.) and throw in a large zip lock bag in the freezer or fridge to use later for making chicken stock (see recipe for Chicken Broth). It’s a bone broth recipe. I use Organic Smart Chicken brand from Woodman’s.
Feingold Stage 1