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Roast Chicken with Garlic and Rosemary

Adapted from Michael Peters of Pierre’s Restaurant\

1 whole KOL Foods pastured chicken, 3‐3 ½ pounds*
1 small head garlic, separated into cloves, NOT peeled
few sprigs fresh rosemary or fresh thyme (do not use dried)
2 Tbs. olive oil
white wine
lemon juice
kitchen string

*For larger chickens increase cooking times by a few minutes on each side.

Note: Cooking method involves turning the chicken a number of times. This ensures the breast meat stays moist. Turkeys can be cooked the same way.

Preheat oven to 400 degrees.

Tie the legs of the chicken together so they are tight to the body. Then tie the wings to the body as well. Use a high sided casserole that is just large enough to hold the chicken (3 ½ quart oval Le Creuset pot is perfect). Put olive oil in bottom of casserole and roll the chicken in it until well coated. Leave chicken on its side. Add a few sprigs of rosemary and the garlic cloves.

Place in a preheated 400° oven. After 15 minutes, turn chicken to other side. After another 15 minutes turn chicken breast side down for 25 minutes. Turn breast side up for 15 minutes, or until done. Check doneness by inserting a meat thermometer in fleshy part of thigh. The chicken is done at 165°.

Remove chicken to platter, cover with foil and keep warm. Pour off any extra fat from baking dish. De‐glaze casserole or roasting pan with a little white wine. Add a little lemon juice if desired. Peel the garlic cloves, add them and press on them gently. Add a few bits of fresh rosemary. There is not a lot of sauce (this is not gravy).

Cut chicken into serving pieces and spoon a bit of sauce with the garlic cloves over each.

NOTE: Need a tight pan to keep in juices. Otherwise, juice evaporates and garlic burns. If you don’t have a tight pan, keep a watch on the juices and add water as needed.

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