Whole Roasted Chicken With Compound Butter Food

ROASTED CHICKEN WITH FRESH HERB COMPOUND BUTTER

Steps:

• Season the inside of the chicken with some of the coarse salt and pepper and then place it down in a roasting pan ( so it's skin-side up).
• Combine the butter, 1/s tsp coarse salt, ¼ tsp pepper and the fresh herbs and rub the mixture under the skin (between the skin and meat and on the outside of the skin.
• Rub the butter mixt6ure all over the top of the chicken and season with coarse salt and pepper.
• Let the chicken marinate (in the fridge) for 1-2 hours, up to 24 hours ahead of time.
• Roast at 400 for an hour to an hour and a half, until the thickest part of the chicken runs clear when pierced (or registers 165 on a thermometer).
• Remove from the oven and let it rest for at least 20 minutes before carving.

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

SIMPLE WHOLE ROASTED CHICKEN

Steps:

• In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
• Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

BUTTER-HERB ROASTED CHICKEN

Steps:

• Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
• In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
• Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.

WHOLE ROASTED GO-TO CHICKEN

Steps:

• To make garlic butter: In a food processor, combine all ingredients. Blend until a perfectly smooth paste forms.
• To make chicken: Preheat the oven to 400 degrees F. With clean hands, wash the chicken, remove the giblets, and pat the chicken completely dry with paper towels. Lightly grease the bottom of a sturdy roasting pan. Salt the inside of the chicken with 1 teaspoon sea salt and stuff with the lemon wheels, thyme, rosemary, and garlic. Using butcher's twine, truss the chicken (breast side up), making sure to tuck in the wings and legs tightly. Place the chicken in the roasting pan and generously baste it with the garlic butter. Cover the chicken loosely with aluminum foil and roast for approximately 2 hours. (Cook whole roasting chickens, fully thawed, 20 to 25 minutes per pound.) Remove the foil for the last 30 minutes of roasting time. Make sure the internal temperature reaches 165 degrees F, the juices run clear, and the flesh is firm to the touch.

WHOLE ROASTED CHICKEN WITH COMPOUND BUTTER

Steps:

• Rinse chicken and remove giblets. At this point I put the giblets in a small sauce pot, add water, and use the giblets and juice for dressing.
• In the cavity of the chicken stuff the stuffing ingredients.
• Make the compound butter by combining all compound butter ingredients.
• Run your hand under the skin of the chicken all over the breast portion to loosen it enough to get the butter under it. I use gloves for this part.
• Divide the compound butter up in portions that you like, I usually use a fourth. Insert the butter with your hand, then smash the skin a little to spread the butter out.
• Bake the chicken in a pre heated 350° until it tests done, and is golden and crispy. this cooked for 1 hour 45 minutes and was pefect.
• let chicken sit for 10 minutes before carving to give juices a chance to redistribute.

FIERY ROAST CHICKEN WITH HOT SAUCE COMPOUND BUTTER

Steps:

• Set your oven rack to the middle position and preheat the oven to 450 degrees F.
• For the hot sauce:.
• Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
• Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
• For the compound butter:.
• In the bowl of a food processor, with the machine running, drop in the 5 whole garlic cloves, through the feed tube, one at a time. Scrape down the garlic with a spatula and add the butter, parsley, lemon zest and juice, and 1 to 2 tablespoons of the hot sauce. Season with salt and pepper, and puree until smooth. Reserve one third of the mixture in a small bowl and set the rest aside to spread on your chicken.
• For the chicken:.
• Using your fingers, gently loosen the skin of the chicken away from the meat. Spread the compound butter under the skin as well as over the skin. Wash your hands and then sprinkle the chicken generously on both sides, using tongs to turn it over (just to prevent the mid-seasoning hand wash). Set the chicken aside for a moment.
• Set a heavy-bottomed roasting pan over medium-high heat. Add the olive oil, then the chicken neck, wing tips and the sausage, and brown everything, stirring occasionally to brown all over, 8 to 10 minutes. Add the smashed garlic cloves, stir for 1 minute. Add the potatoes and toss them in the drippings. Add the pepperoncini, the pepperoncini liquid and the chicken stock. Place the spatchcocked chicken breast-side down on top of the potatoes and sausages. Roast for 30 minutes, then flip the chicken over and continue to cook until the chicken registers 160 degrees F in the thigh, about 45 more minutes. Remove the chicken from the pan, smear the remaining compound butter on top of it and leave it to rest for 15 minutes.
• While the chicken rests, continue to roast the potatoes and what is left in the pan for 15 minutes more.
• Once the chicken is rested, cut it into 8 to 10 pieces, however you like. I love to serve it family style and pour all the potatoes and sausage out onto a platter and place the cut up chicken on top, making sure to pour over all the juices from the cutting board where you cut your chicken. Sprinkle chopped parsley all over and dig inches Serve with more hot sauce on the side, if desired.