Here’s a very basic recipe for roast chicken, written by Bonnie Stoilkovich from Zuma Organic. Be sure to save the chicken carcass for a soup coming up that is out of this world good. Keep it in a freezer-safe zip lock until ready to use.
Roast Chicken 101 with Honeyed Carrots
2014-07-28 16:03:59
Print
Ingredients
- Whole, or 1/2 chicken
- Salt, to taste
- Pepper, to taste
- 6 carrots, sliced into 1/2 inch rounds
- 3 tbsp butter
- 2 tbsp agave nectar or honey
- 2 tbsp parsley
For the Chicken
- Preheat oven to 450 degrees.
- Wash your chicken, and pat dry with paper towels.
- Salt and pepper chicken, adding other seasonings such as rosemary if desired.
- Roast for 45 minutes. It does not need to be on a rack of any kind! Thermometer, inserted in thickest part of thigh meat – not touching bone - should read 165 degrees or slightly higher. Check this when you take it out after 45-60 minutes.
- Remove from oven and allow to stand 15 minutes before serving.
For the Honey Carrots
- While the chicken is cooking, melt butter in a skillet and add the carrots. Cook at medium heat for about 8 minutes. Add the agave, parsley, salt & pepper. Toss to coat. Cook for another 2-3 minutes. A nice brown coating should form on the carrots. Turn off heat and set aside until ready to serve.
/Narrative Food https://blog.narrativefood.com/
Leave a Reply