Free Range Roasted Chicken With Juniper And Herb Recipes

ROASTED FREE RANGE CHICKEN

Steps:

• For the chicken:
• Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic.
• For the garnish:
• Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside.
• For the sauce:
• In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside.
• In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
• Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish.

FREE RANGE ROASTED CHICKEN WITH JUNIPER AND HERB

Steps:

• Wash chicken and pat dry with paper towels.
• Mix rosemary, sage, juniper berries, salt, pepper, and garlic in a small bowl.
• Use 2-3 Tablespoons of olive oil to coat both the inside and the outside of the chicken. Use 1/2 of the herb mix to season the inside of the chicken and the remaining half to season the outside of chicken.
• Place the lemon pieces inside the chicken cavity. Use kitchen twine to tie the chicken legs and the wings in place.
• Pour the remaining olive oil in a roasting pan or iron skillet and place the chicken on top breast up.
• Bake in a 350 degree oven for 1 1/2 - 1 3/4 hours. Turn and baste every 10 minutes or so after the first half hour.
• When done, remove from oven and keep warm until you serve sliced or quartered.
• Separate the fat from the drippings. reduce the drippings and deglaze pan with 1/2 cup dry white wine. Spoon over chicken pieces to serve.