POULTRY EDITION

Laronica’s Rosemary Chicken

Inspired by Laura, offered by Veronica

Preheat oven to 450. Take a whole chicken and rub skin with olive oil and butter. Put butter and a rosemary sprig under the skin on chicken breast (garlic also works well). Stuff chicken with rosemary and lemon wedges and lay it on a bed of whole spring carrots (scrubbed), yellow onions, gala apple wedges and more rosemary. Turn oven down to 375 and roast 20 minutes per pound. V’s suggestion: Then just 20 minutes to whip up polenta with sharp cheddar and butter to serve it all on.

I used potatoes as well, because you just have to in Kulm – it seems to be a consistent part of every meal. I also cooked it on low for a few hours, and I’m not sure that was a good choice. The chicken was completely falling apart by the time we ate. It still tasted great, but was hard to move to your plate. I saved the juice and bones and canned chicken broth the next day.

Here’s my recently butchered chicken defrosting:

 

Here’s my bed of garden veggies and herbs:

 

Here’s my chicken ready to go in the oven:

 

That’s a full oven! And where do you buy a roaster that ridiculously huge? At a Kulm rummage sale for $2 of course!