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Keller’s Roast Chicken Recipe

This recipe is one of our regular customer’s FAVORITES!
Keller’s Roast Chicken Recipe
The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends (and what we do) is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1 1/2 to 2 hours before it goes in the oven, we put it on a plate on the kitchen counter to come to room temp (about 70 degrees). Remove the neck and giblets from the cavity of the chicken before you set it out to come to room temp. (Save for stock.)

Ingredients
One 4 to 4 1/2 pound chicken
Kosher salt and freshly ground black pepper
3 garlic cloves, smashed and peeled (smash with the side of a chef’s knife, makes it easier to peel)
5 thyme sprigs
About 1/3 cup olive oil or grapeseed oil (Keller uses canola oil, we prefer olive or grapeseed oil)
4 Tbsp butter, room temperature (spreadable)
A large (11-inch if you have it) cast-iron frying pan
Kitchen string

Method
1 Preheat oven to 475°F.

2 Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)

3 Generously season the cavity of the chicken with salt and pepper. Add three garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.

4 Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.

5 Slather the chicken with oil and season well with salt and pepper.

6 Place the chicken in the pan. Slather the top of the chicken breasts with butter.

7 Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.

8 Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve.

9 Cut the chicken into serving pieces.

Serves 4.

Carmelized Cabbage Rolls with Beef and Pork

This recipe, from Heartland The Cookbook, interprets the Turkish version of stuffed cabbage which uses syrup to carmelize the rolls.

Ingredients:
1 medium head green cabbage
3/4 cup plus 1/3 cup milk
1/4 cup short ggrain or arborio rice
4 ounces grassfed ground beef
4 ounces pasture raised ground pork
1 large egg, beaten
1 medium yellow onion, sliced
2 T Rosy Rhubarb Syrup or any tart red fruit syrup
3 T unsalted butter, melted
3/4 cup beef broth

Cut out the core of the cabbage. Bring a large pot of water to a boil and plunge the cabbage head into the water. Lower the heat and simmer, covered, 20 minutes, ,or until the cabbage is tender and wilted.

While the cabbage is cooking, pour 3/4 cup milk into a medium saucepan and brin to a boil. Add the rice, lower the heat, and simmer, covered, for 20 minutes, or until the rice is tender.

Preheat the oven to 425 F. Grease a rectaingular baking dish. Transfer the cabbage to a draining board or colander until cool enough to handle. Ina  medium bowl, mix together the cooked rice, beef, pork, egg, onion, and the remaining 1/3 cup milk. Separate the cabbage leaves, pat dry, and trim away andy thick parts with a pairing knife. Place about 1 tablespoon of filling on the rounded bottom part of each cabbage leaf. Fold inthe sides adn roll up. Place each cabbage roll in the prepared baking dish. Drizzle the rolls with the syrup and the melted butter.

Bake for 20 minutes, then add the veef vroth. Baste the rolls with the broth every 5 minutes for the next 15 mintes, or until the rolls are browned adn caramelized. Serve hot.

Fertig, J. (2011). Heartland. Kansas City, MO: Andrews McMeel Publishing LLC.