Recipes from the Butcher
Perfect Roast Chicken
January 17, 2019
No matter what climate you’re in, Winter is the perfect time for a roast. The high heat of the oven, family & friends in the home, & longer inactive cooking times all contribute to warming up the season from inside the kitchen.
The weather in Orange County this week has us in the mood for one of our favorite recipes, Perfect Roast Chicken. Some people are nervous about roasting a whole bird, but with our simple steps, you’ll get a delicious and moist roast chicken every time!
Most people are familiar with trussing the turkey for Thanksgiving or other holidays. The weight of the turkey itself typically keeps the bird’s wings in place while cooking. But with a smaller bird, it’s even more important to truss. With a fully trussed bird, you can expect more even cooking as the wings & legs are more compact to the body. It also narrows the breast cavity letting less hot air circulate beneath the breasts to keep them tender & juicy.
We love this recipe for more than its simplicity, it’s perfect to add any spices or herbs that fit your personal pallet, or seasonally available ingredients like some root vegetables. Our favorite is of course our Electric City Butcher Meat Rub, but we welcome you to experiment to your heart’s content with flavoring this Pasturebird Chicken.
1 Whole PastureBird Chicken
Canola or other neutral cooking oil
Salt, Pepper, or ECB Meat Rub
- Preheat the oven to 450F
- Remove trussed PastureBird Whole Chicken from refrigerator and pat dry with paper towels. Let the chicken rest at room temperature for at least 30 minutes, or up to an hour. Rub the chicken all over with canola or other neutral oil. Generously season the chicken with salt, freshly ground black pepper, or ECB meat rub.
- Preheat an oven safe sauté pan or shallow roasting pan on your stovetop on high heat, then place a tablespoon of canola or other neutral in the pan. Just as the oil shimmers and starts to emit wisps of smoke, carefully place chicken into the pan breast-side up.
- Place pan with chicken into the oven and roast for 45-55 minutes, rotating the pan once halfway through. When juices run clear or a thermometer inserted into the thickest part of the thigh registers 155F, remove the chicken from the oven and place in a warm spot to rest for a minimum of 10 minutes before carving.
Reserve a Bird for Pickup: (714) 474-9096 or By Email
We’ll truss your chicken free of charge!
At Electric City Butcher, we are proud to work with the best practices of stewardship and holistic living by delivering you the most responsibly sourced, sustainable meat and products available. Starting with premium ingredients is what we do at Electric City Butcher and it’s what our customers appreciate most about our whole-animal butchery. We look forward to helping you with cut selection and preparation as well as the best sides, rubs, or compliments to our quality butcher products. Come visit our butcher shop in Orange County, Santa Ana Tuesday thru Friday 11am – 7pm or Saturday and Sunday 10am – 6pm or give us a call at (714) 474-9096 to experience all we have to offer!
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