Roasting a chicken can be the easiest meal to prepare and also the trickiest. The breast meat is always ready before the legs and thighs. By the time the legs and thighs are nicely roasted, the breast meat is parched. We have discovered that by roasting the chicken breast side down for the first 30 minutes or so, the breast meat does not dry out.

Another trick to ensure tender perfection is to tent the chicken with foil after roasting and allow it to rest for 20 – 30 minutes before carving. It’s hard not to dig right in, but be patient – it’s worth the wait!

ENJOY!

Albert

Paprika and Fennel Seed Roast Chicken

I found this recipe in a Fine Cooking magazine and used it for Thanksgiving dinner. If you have smoked paprika on hand, substitute it for the regular paprika.

Paprika and Fennel Seed Butter:

  • 6 tablespoons unsalted butter, softened
  • 1 tablespoon fennel seeds, toasted and ground
  • 1 tablespoon paprika
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon kosher (coarse) salt
  • ¼ teaspoon freshly ground pepper

Fennel Salt:

  • 3 tablespoons kosher (coarse) salt
  • 1 tablespoon fennel seeds, toasted and ground
  • 1 tablespoon freshly ground pepper

Make the paprika-fennel butter: Put the butter in a bowl. Add the fennel seeds, paprika, thyme, salt and pepper. Mix until well blended.

Make the fennel salt: Combine the salt, fennel seed and pepper in a small bowl. Reserve 2 tablespoons for sprinkling on the chicken and save the rest to pass at the table.

Prepare the chicken
Heat oven to 350°F. Rinse off a Heritage Lane Farms roasting chicken and pat dry. Trim off the wing tips at the first joint. Set the chicken on a work surface and loosen the skin over the breasts by sliding your hands under the skin. Rub all the paprika-fennel butter under the skin, smearing it all over the breast. Brush the chicken skin all over with 3 tablespoons melted butter. Sprinkle 2 tablespoons fennel salt all over the skin of the chicken and inside the cavity.
Place the chicken, breast side up, on a rack in a roasting pan. Roast for one hour and then baste every 20 minutes with the drippings. Continue to roast until an instant read thermometer reads 170°F when inserted in the thickest part of the thighs, 1 – 1 ½ hours more.
Remove from oven, tent with foil and let rest for 20 minutes.
Carve, serve and enjoy. Remember to brag a little about your efforts.

Beer Can Chicken
Beer Can Chicken

Basics:

The basic process is to take a half full can of beer with the top cut off or several extra holes pierced on top. Place the chicken over it so that the beer can is inside the chicken. Since it's advent, people have begun adding all kinds of spices and extras to the beer to make it more flavorful. Generally, you will see garlic, cayenne, diced onions, or cumin added but you can use almost anything you want to. Grill the chicken over indirect heat. Always put something under the chicken like foil or a baking dish to catch the drippings.

Why Beer?

Why does this work so well? First of all, you are adding a source of moisture to the chicken that keeps it from drying out. Second, you are adding beer. Now, more than the fact that beer is good, the yeast and malt found in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy.

Accessories:

The biggest problem you might run into is the chicken tipping over. The weight of a half full can of beer just isn't enough to keep the chicken standing, especially if you are doing a large bird. But never fear, Canadian Tire, Walmart , The Dollar Store and others all carry inexpensive special beer can chicken pans.

Ingredients:

  • 1 whole chicken (6-7 pounds)
  • 1 12 ounce can beer (room temperature)
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes, crushed
  • Juice of 1 lemon

For Rub:

  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon lemon zest

PREPARATION:

Combine all rub ingredients in a small mixing bowl. Set aside.

Remove the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and drink or discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it.

Make sure to pierce two more holes on the beer can top. Place chicken on top of can.

Preheat grill. Place chicken and beer on pan. Grill over indirect medium heat for 2 to 2 ½ hours until internal temperature of thigh is 180 degrees. Remove chicken when finished grilling, tent with foil and let sit (with beer can still intact) for 10 minutes before carving.

Tip:

Plug up the chicken neck hole with a small potato. This keeps more of the moisture in the cavity and the potato cooks at the same time.

Oven Roasted Heritage Lane Farm Chicken
Roast Chicken
  • 1 Heritage Lane Farms Roasting Chicken
  • 1 medium onion, coarsely chopped
  • 1 apple, cored and coarsely chopped
  • 6 cloves garlic, finely chopped
  • Hy’s Seasoning Salt (I prefer the MSG free variety)
  • poultry seasoning
  • lemon pepper
  • paprika

Position a rack in the lower middle of the oven. Preheat the oven to 350°C. Rinse the chicken and pat dry. Sprinkle the chicken liberally inside and out with the seasonings. Place onion, apple and garlic into cavity. You may cross the chicken legs and tie them if you wish. Place the chicken, breast side down on a wire rack (preferably in a wire V-rack) set on a metal sheet or roasting pan. Place in oven. After approximately 30 minutes, flip the chicken onto its back. To prevent the pan drippings from burning, you may need to add water to the roasting pan. Allow 20 minutes/pound of roasting time. Remove the chicken from the oven and tent with foil for 20-30 minutes. Make your favorite gravy with the reserved drippings. Carve and enjoy!

Teacher and Chef Alvin Dyck adds:

Instead of messing with the V-rack, I prefer to roast these wonderful chickens in a roasting pan, covered and with a cup or two of water.
Barbequed Heritage Lane Farm Chicken
Roast Chicken
  • 1 Heritage Lane Farms Roasting Chicken
  • 1 medium onion, coarsely chopped
  • 1 apple, cored and coarsely chopped
  • 6 cloves garlic, finely chopped
  • Hy’s Seasoning Salt (I prefer the MSG free variety)
  • poultry seasoning
  • lemon pepper
  • paprika

Rinse the chicken and pat dry. Sprinkle the chicken liberally inside and out with the seasonings. Place onion, apple and garlic into cavity. You may cross the chicken legs and tie them if you wish. Heat the gas barbeque to 375°C. If you have a two burner barbeque, turn off one of them. Place a metal pan under the grill on this side to catch the drippings. Place seasoned chicken onto the grill. Adjust the remaining burner to keep the temperature between 350-375°C. Give the chicken a quarter turn every half hour or so. Allow 30 minutes/pound on the barbeque. Remove chicken when done and tent with foil for 20 minutes. Carve and enjoy!


Please send us your favourite chicken recipes so we can share them with other chicken-lovers. We would particularly appreciate your favourite beer-can chicken recipe.


HLF Box 544
Blumenort, Manitoba
Canada R0A 0C0
email: sales@heritagelanefarms.ca