Roasted Free Range Chicken Recipes

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THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

ROASTED FREE-RANGE CHICKEN WITH SWISS CHARD AND MARROW GRATIN



Roasted Free-Range Chicken With Swiss Chard And Marrow Gratin image

Drawing on a classic French technique, this full-flavored chicken with greens is a Baedeker of things to come. For a leaner meal, replace the butter with olive oil in the gratin and eliminate the marrow bones.

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 15

3 slices good-quality white bread, cut in 1/2-inch cubes
2 teaspoons unsalted butter
3 ounces sliced bacon, cut across into 1/2-inch pieces
4 ounces chicken livers, cleaned and chopped
1 3 1/2-pound free-range chicken
1 1/2 ounces black truffles, thinly sliced
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste
2 teaspoons unsalted butter
6 cups Swiss chard stems, peeled and cut into 1-inch pieces
1/2 cup chicken broth, homemade or low-sodium canned
2 pounds marrow bones, cut in 2-inch pieces, optional
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees. Toss the bread cubes with the butter and place them on a baking sheet. Bake until lightly toasted, about 6 minutes. Remove from oven and set aside.
  • Turn oven up to 450 degrees. Place the bacon in a medium saute pan over medium heat. Cook, stirring, until bacon is almost done, pouring off most of the fat as it is released. Add the chicken livers and cook, stirring constantly until browned, about 2 minutes. Drain and toss with the bread cubes. Season with salt and pepper. Set aside.
  • Carefully slip your hand between the chicken breasts and chicken skin to form a pocket. Place truffle slices between the breasts and skin. Fill the chicken cavity with the liver mixture. With a trussing needle and twine, sew the cavity closed. Sprinkle the chicken with salt and pepper. Place in a roasting pan. Roast the chicken until juices run clear when pricked in the thickest part of the leg, about 1 hour and 10 minutes.
  • Meanwhile, make the gratin: Melt butter in a large skillet over medium heat. Add the Swiss chard stems and cook for 5 minutes. Add the chicken broth and simmer slowly until tender, about 25 minutes.
  • If using marrow bones, while chard is cooking, fill a medium saucepan with salted water. Bring to a boil. Reduce to a simmer and add the marrow bones. Simmer for 6 minutes. Drain. Extract the marrow from the bones and cut across into 1/4-inch slices.
  • Season chard with salt and pepper. Place half of the chard in the bottom of a medium-size gratin dish. Place the marrow, if using, evenly over the chard. Top with remaining chard. Sprinkle with Parmesan cheese.
  • Broil until top is browned, about 3 minutes. Serve immediately with chicken and stuffing.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 57 grams, Fiber 10 grams, Protein 66 grams, SaturatedFat 19 grams, Sodium 1302 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ROCKY FREE-RANGE CHICKEN



Roasted Rocky Free-Range Chicken image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

2 free-range chickens, about 3 1/2 to 4 pounds each
8 cloves garlic, peeled and crushed
1 yellow Spanish onion, peeled and quartered
4 lemons, thinly sliced
4 6-inch sprigs tarragon
1 1/2 teaspoons kosher salt
1 tablespoon cracked black peppercorns
1/2 pound unsalted butter, melted
2 cups chicken broth, homemade or low-sodium canned
1/2 cup minced parsley leaves

Steps:

  • Preheat the oven to 450 degrees. Stuff the cavity of each chicken with 4 cloves of the garlic, half an onion, 2 lemons and 2 sprigs of tarragon. Season with salt and peppercorns.
  • Lay the chickens, breast side down, on a rack over a small roasting pan. Roast for 30 minutes. Baste continually with melted butter. After 30 minutes have elapsed, lower the oven temperature to 400 degrees. Continue basting until the meat is opaque at the bone, about 30 additional minutes.
  • Remove the roasting pan from the oven. Set the chickens aside for 10 minutes. Pour out the fat that has accumulated in the pan. Place the roasting pan on a burner over medium heat. Stir in the chicken broth and simmer until it reduces to 3/4 cup, about 5 to 10 minutes. Strain.
  • Cut the two chickens in half and divide among 4 plates. Pour the sauce over the chicken and garnish with fresh parsley. Serve with roasted potatoes.

TARRAGON-ROASTED FREE-RANGE CHICKEN



Tarragon-Roasted Free-Range Chicken image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h45m

Yield 3 to 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter, softened
1 1/2 tablespoons finely chopped tarragon leaves (reserve the stems)
1 shallot, minced
1 teaspoon lemon zest
1 teaspoon lemon juice
Salt and freshly ground black pepper
1 free-range chicken (about 3 1/2 pounds)

Steps:

  • Preheat the oven to 450 degrees. In a bowl, combine the butter, tarragon, shallot, zest, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash with a spoon until smooth.
  • Remove the giblets and excess fat from the cavity of the chicken and sprinkle it inside and out with salt and pepper. Using your fingers, loosen the skin over the breast and work 2/3 of the butter mixture into the space between the skin and breast meat. Rub the remaining butter mixture over the skin and in the cavity. Place the reserved tarragon stems in the cavity.
  • Transfer the bird to a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 375 degrees and continue to roast until the juices run clear when the flesh is pricked with a fork at the thickest part of the thigh, about 1 hour to 1 hour and 15 minutes. Remove from oven and let stand for 10 minutes before serving.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 17 grams, Sodium 991 milligrams, Sugar 1 gram, TransFat 1 gram

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