I am on a Chicken roll every body…ever since my hideous experience, then switching to Free Range Chicken we will never go back to eating anything else. Then I take a hint from my daughter, any time she says: “Oh, my goodness”, and gets very quiet at a meal, and ummmms and ahhhs, then I know I have a winner! I can not say enough about Free Range/Organic chicken. And you know what? It was maybe about $4.00 or $5.00 dollars more than what I would pay for regular store bought chicken.
There is enough left over for sandwiches tomorrow, as well, will freeze the carcass till I have two or three, and then make chicken stock. So in terms of price? Well, well worth it!
There are days when plain roasted chicken is all I want. But tonight, I wanted to make a new marinade. This was quick, easy, and a flavorful marinade….and in terms of the gravy – sooo good! The depth of flavor the roasted garlic brought to this dish was so delicious, and yet at the same time was subtle. Once again, I looked to the Flavor Bible for inspiration. What I saw was Chicken, Red Wine Vinegar, roasted garlic, and a recipe was born. I love the Flavor Bible...so happy to have it in my cook book collection!
To roast the garlic, remove the outer layer off the bulb, but still leaving intact. Place garlic bulb in tin foil with a good drizzle of olive oil, and fold up the edges of the foil. Bake in a 375 degree oven for about 45 minutes.
Squeeze out all of the roasted garlic into a bowl, and mash with a fork
1 rounded tsp. Fresh minced rosemary
1 tsp. Fresh minced thyme
Salt and pepper
4 Tblsp. Red Wine Vinegar
6 Tblsp. Olive oil
1 big tsp. Dijon mustard
Whisk all of the ingredients together until blended.
One 4 lb. Free Range Chicken
3 garlic cloves, sliced
1 three inch piece of fresh Rosemary
2-3 sprigs of Fresh Thyme
Salt and Pepper
About 2/3 to ¾ of a cup chicken stock
A few splashes of dry white wine
Preheat the oven to 350 degrees.
Rinse the chicken in cold water, pat dry with paper towels. Season the cavity with salt and pepper, then place the rosemary and thyme into the cavity of the chicken. I also sliced up a couple of garlic cloves to put underneath the skin of the chicken breasts. Place into a roasting pan, and spread on a good layer of the marinade. Bake in a preheated oven at 350 degrees, basting the chicken with the marinade about every 20 minutes or so until the marinade is used up. Once the chicken is finished cooking, place on a platter to rest. Mine took about 1 1/2 - 2 hours or so. Remove any excess grease from the pan and add the few splashes of white wine, keeping on a low simmer. Add the chicken stock to the pan, scraping up any brown bits.
Continue to simmer on low, and meanwhile, make a cornstarch slurry with extra chicken stock. I simmered the pan drippings/wine/and chicken stock a good 5-8 minutes. Slowly add the slurry to the pan juices, whisking well until the gravy is a good consistency. We had this with roasted cherry tomatoes, recipe pending, new potatoes, and farm fresh organic baby carrots. So, so good!