Roasted Free Range Chicken Recipes

ROASTED FREE RANGE CHICKEN

Steps:

• For the chicken:
• Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic.
• For the garnish:
• Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside.
• For the sauce:
• In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside.
• In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
• Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish.

VERMONT MAPLE-GLAZED FREE RANGE CHICKEN WITH ROASTED VEGETABLES, POTATO PANCAKES AND APPLESAUCE

Steps:

• Preheat oven to 325 degrees F
• Once you've prepared all of your vegetables, toss them together with the thyme and some salt and pepper. Put the veggies into a 2-inch deep roasting pan.
• Wash the bird inside and out and dry with a towel. Sprinkle it all over with salt and pepper. Rub a couple of teaspoons of olive oil all over the skin. Place it on top of the vegetables. Put it into the oven.
• Pour the stock and syrup into a small saucepan. Bring to a boil and reduce it by half: Use this mixture to baste the chicken generously and frequently.
• While the chicken is cooking, make the pancakes and the applesauce.
• Grate the potatoes in the food processor. Put them in a bowl and add the egg and onion. Mix slightly. Add the flour and mix some more, but not too much. Add the salt and white pepper and olive oil. Mix a little more.
• Heat the Canola oil in a nonstick pan. When it starts to smoke a little, add one sixth of the mixture. Turn down the heat to medium. When the potatoes start to brown around the edges, flip them over and cook for almost 3 to 4 minutes more. Repeat until you are out of batter. You may hold these warm and put them in the oven just before you sit down for dinner
• Cook the apples on the stovetop with a little water and the sugar. When soft, mash with a potato masher or puree in the food processor for a smoother sauce.
• FINISHING UP AND SERVING:
• You will know that the chicken is done when the leg moves somewhat freely and the juices are running clear between the breast and the thigh. Take it out of the oven, move it to the cutting board and allow it to rest for 20 minutes.
• While the bird is resting, spoon the veggies into a serving dish and keep warm. Put the roasting pan with the cooking juices on the stove and add 1/2 cup of white wine. Reduce all of this together just a little and pass in a pitcher with the chicken. Carve the chicken into large pieces; cut the pancake into wedges. Top with warm applesauce. Serve all family style and enjoy.
• For a quicker dinner you may roast a whole cut up chicken, basting all pieces in the same manner. You will have to cut the vegetables into smaller pieces so that they are done when the chicken is

ROASTED ROCKY FREE-RANGE CHICKEN

Steps:

• Preheat the oven to 450 degrees. Stuff the cavity of each chicken with 4 cloves of the garlic, half an onion, 2 lemons and 2 sprigs of tarragon. Season with salt and peppercorns.
• Lay the chickens, breast side down, on a rack over a small roasting pan. Roast for 30 minutes. Baste continually with melted butter. After 30 minutes have elapsed, lower the oven temperature to 400 degrees. Continue basting until the meat is opaque at the bone, about 30 additional minutes.
• Remove the roasting pan from the oven. Set the chickens aside for 10 minutes. Pour out the fat that has accumulated in the pan. Place the roasting pan on a burner over medium heat. Stir in the chicken broth and simmer until it reduces to 3/4 cup, about 5 to 10 minutes. Strain.
• Cut the two chickens in half and divide among 4 plates. Pour the sauce over the chicken and garnish with fresh parsley. Serve with roasted potatoes.