ROAST CHICKEN

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Our channel is dedicated to bringing you easy-to-follow recipes that will impress your family and friends. Today, we're diving into a classic comfort dish with a gourmet twist:
Oven-Roasted Chicken with Butter, Rosemary, Thyme, and a delightful mix of vegetables including garlic, rhubarb, quince, and chives.
What You’ll Learn:
Ingredient Preparation
Herb and Butter Mix
Roasting Techniques
Vegetable Medley
Stuffing and Trussing
Join us as we transform simple ingredients into a mouth-watering roast chicken that’s perfect for any occasion.
Here's a detailed recipe for making a delicious oven-roasted chicken with a flavorful herb butter, stuffed with a unique combination of vegetables including garlic, rhubarb, quince, chili and chives.
Ingredients:
1 whole chicken (about 4-5 pounds)
1/2 cup unsalted butter, softened
fresh rosemary
fresh thyme
garlic cloves, crushed
Salt and pepper to taste
rhubarb stalk
quince, chopped
1 bunch of chives, chopped
1 grapefruit , zest
chili
Olive oil
Instructions:
1. Prepare the Herb Butter:
In a small bowl, mix the softened butter with chopped rosemary, thyme until well combined.
2. Prepare the Chicken:
Preheat your oven to (200-205°C).
Remove the chicken from the refrigerator and pat it dry with paper towels.
Gently loosen the skin over the breasts and thighs of the chicken by sliding your fingers under the skin. Be careful not to tear the skin.
Spread the herb butter mixture evenly under the skin and over the outside of the chicken.
3. Season the Chicken:
Season the inside of the chicken cavity with salt and pepper.
Stuff the cavity with the rhubarb, quince, chives, chili, and . Add the crushed garlic as well.
4. Truss the Chicken:
Use kitchen twine to tie the legs together not to tight, This helps the chicken cook evenly.
5. Roast the Chicken:
Drizzle a little olive oil over the top of the chicken and season with additional salt and pepper.
Place the chicken in the oven
Roast in the preheated oven for about 1 hour , or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear.
Baste the chicken occasionally with the drippings from the chicken and butter mixture .
6. Rest and Serve:
Remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, keeping it moist.
Serve the chicken with the roasted vegetables from the cavity and additional sides of your choice.
This recipe combines the classic flavors of a herb-butter roast chicken with the unique twist of rhubarb, quince, and chives, making for a delightful and aromatic dish. Enjoy!
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This recipe combines the classic flavors of a herb-butter roast chicken with the unique twist of rhubarb, quince, and chives, making for a delightful and aromatic dish. Enjoy!
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