By: Printed with permission from Local Flavors, by Deborah Madison. Available in the Co-op’s cookbook section!
“Whether you use a small chicken or a great big roaster, this makes a succulent bird that’s as good cold as it is hot. The juices, which are flavored with the garlic, wine and herbs, make delicious pan gravy.” – Deborah Madison
Time: Preparation 2 hours 30 mins
Serving: 4 Servings
Ingredients
- 3 lb roasting chicken
- 0.5 t black peppercorns
- 1 clv garlic
- 0.25 c rosemary needles
- 0.25 c parsley
- 2 T marjoram
- 1 t sea salt
- 2 T red wine vinegar
- 2 T olive oil
- 0.5 c wine
- salt and pepper
Preparation
Preheat oven to 400F. Rinse the chicken and pat it dry. Pound the peppercorns in a mortar. Coarsely chop the garlic with the herbs, then add them to the peppercorns and pound into a paste. Stir in the sea salt, vinegar and oil. Carefully slide you had between the skin and the flesh of the chicken, loosening it over the breasts and the legs as far as possible. Rub about half the herb mixture into the flesh. Spread the remainder over the chicken and into the cavity. Truss, and then place the chicken in a roasting pan. Bake the children for ½ hour, then add the wine and lower the heat to 350F. Roast until the juices run clear from the thigh, about 1 ½ hours for a 3-lb bird. While the chicken is roasting, baste it several times with the juices. If it appears to be getting too dark on top, cover it loosely with foil. Serve hot or cold. To make a sauce for hot chicken, remove the bird form the pan and put the pan over a burner on low heat. Whisk in the flour and stir, scraping up the bits form the bottom of the pan. Simmer for 10 minutes. If the sauce is too thick, add stock to thin it out. It should be well seasoned already, but taste and season, if needed, with additional salt and pepper.
