Jan 15, 2014

Recipe: Whole Roasted Chicken with Apples, Oranges & Fresh Thyme

 

This is the perfect time of year to enjoy savory roasted meats with stored apples and fresh in-season citrus. Don’t forget to save the leftovers and make a delicious stock for winter soups and stews.

2 whole chickens
2 apples
2 oranges
10 springs fresh thyme
gizzards from chickens
salt and pepper to taste
olive oil
butter, melted

Heat oven to 425 degrees.

Cut the apples and oranges into large chunks. Combine with gizzards, thyme, salt, pepper and olive oil in a large bowl. Crush the ingredients together with your hands.

Stuff the chickens equally with the mixture and truss the chickens with butchers twine.

Season the outside of the chickens with olive oil, salt and pepper and place in the roasting pan.

Slide pan into oven and roast for 15 minutes or until lightly browned, basting with the melted butter often. Turn the oven down to 350 degrees and continue roasting for 30 minutes or until a thermometer in the chicken reads 160 degrees.

Let the chickens rest for 10 minutes, carve and serve.

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