Sunday, July 18, 2010

Herb Roasted Chicken

I cannot help but love the combination of shallots, saffron, and rosemary. There is something about the incredible combination of these ingredients that seem to heighten the senses. At least the smell and taste ones. :)

Herb-Roasted Chicken

1 - 4 lb free-range hen
1/4 cup white wine
2 shallots coarsley chopped
kosher salt
1 tsp saffron
2 tsp fresh rosemary
1 tsp ground white pepper
2 cloves garlic - minced
2 tlbs extra virgin olive oil

Preheat oven to 300 degrees

Scrub hen with kosher salt inside and out, rinse, and pat dry. Place your saffron and shallots inside of the hen. Mix together the olive oil, ground white pepper, garlic, rosemary, and white wine. Rub onto hen. Place inside a foil lined pan. Cover hen with foil and bake for 3 hours at 300 degrees. Take out and remove foil from the hen. Place back into the over and let the top crisp for about 15 to 20 minutes. The chicken will be fall apart tender and incredibly moist, so don't worry about having to get a knife out. :)

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