Can you believe that the fresh rosemary and thyme sprigs are from my garden, having survived -5 F and below temperatures!? My sage doesn’t look that bad either 🙂
I try to find the smallest, local, non-Perdue and Tyson (they are usually “ganormous”) chickens to cook. This one is a 3 1/2 lb kosher chicken from the Jewish Temple in Scranton. Tastes like chicken used to and the meat doesn’t have that spongy, dense texture of most chickens in the U.S.
Except for the “ouchy” on the right knee, this chicken was perfectly browned. I think that it helped that I rubbed olive oil into the skin before browning.
I used to have my mother’s black skillet, large and deep, but it went missing during our move from Rwanda to Senegal. I suspect…..everyone 😀 I found this skillet in the back of a used item shop, covered in rust, to discourage the uninformed. After cleaning and re-seasoning, it was just as good as my mother’s skillet, just not as big.
This is my husbands kind of meal. Along with the carrots, onions, garlic and celery, I heated up some leftover fried potatoes and he was in heaven 🙂 Bob Lynch would like this too.
Country Style Oven Roasted Chicken
1 3 1/2 Lb whole chicken, spatchcocked
Salt and pepper
1 large onion, cut into eighths
4 garlic cloves, thinly sliced
2 celery branches, quartered
1 cup beer
1 1/2 cup chicken broth
4-5 carrots, quartered
2 sprigs rosemary
2 sprigs thyme
Season the chicken with salt and pepper, then rub all over with olive oil. Brown in a skillet in 3 tbsp of olive oil, front and back. Remove from skillet and set aside.
Preheat the oven to 425 F.
Add the onion, garlic and celery to the skillet and saute until brown. Add the beer and cook, stirring for about 4 minutes, reducing the beer. Stir in the chicken broth, carrots, rosemary and thyme Bring to a boil, then return the chicken to the skillet, skin side up and place in the preheated oven for 50 minutes.
Remove the chicken and vegetables to a large platter. Boil the liquid in the skillet, stirring until the sauce has thickened.