If Aubyn could only cook pastured chicken one way, it would be this. This recipe is adapted from Mark Bittman’s ‘How To Cook Everything’, which she strongly suggests you go out and buy.
- Brine your chicken beginning the day before using the instructions here.
- Remove chicken from the fridge one hour before roasting and allow it to come to room temperature.
- Preheat your oven to 500°F (260°C).
- Put the whole dry chicken – trussed if you’d like – breast-down on a rack in a roasting pan and roast for 20 minutes or until back is beginning to brown.
- While chicken is roasting, mix together some olive oil and chopped herbs; about 2 tsp chopped fresh herbs to 3 tbsp oil. Use any combination of herbs you have in the garden – tarragon, thyme, sage, rosemary, marjoram, savory, oregano – and salt/pepper to taste.
- After 20 minutes, baste the chicken with some of the oil, then turn breast-up and baste again. Roast for another 15 minutes or until the breast is beginning to brown.
- Reduce temperature to 325°F (160°C) and baste again.
- Continue roasting until a thermometer inserted into the meat of the chicken reads 175-185°F (80-85°C). Total roasting time should be a little over one hour.
- Optional: Set the oven to broil and crisp up the skin. Watch carefully to avoid burning!
- Drain juices from the inside of the chicken into the pan. Use the juices to sauté vegetables, make a gravy (add broth if you need more liquid), or use as-is.
- Cover chicken and set aside to rest for 10+ minutes.
- Carve, serve with gravy or jus and enjoy. Feel good about your meal, knowing that you are supporting a local farm and an ethical and regenerative way of raising animals for meat.