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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.

Honey Garlic & Lemon Pork Chops

Sweet, sour, savory, and a little spicy, this pork chop marinade/glaze is sure to please all members of the family!

Ingredients:
4 8 oz. HNG pasture rasied pork chops
1/4 cup honey
4 cloves garlic, minced
1 T lemon juice
1 T braggs liquid amino acids or soy sauce
1 t cayenne pepper (leave out the cayenne to keep the marinade mild)

Mix the honey, garlic, lemon juice, braggs/soy sauce, and cayenne. Add to pork chops and marinade in the fridge for 4+ hours.

Prepare your grill to medium high heat. Remove chops from marinade and place on the grill, baste chops 2-3 times with extra marinade while cooking. Grill for 15 minutes flipping once or until the internal temperature reaches 145 F.

 

Stuffed Flank Steak

Want to do something a little different with your Flank Steak? Try stuffing it! Here is what you need:

1 Grassfed Beef Flank Steak (1.3-1.8 lbs)
1 oz. Dry beef rub (I used the Butcher’s Rub from Asheville Spice and Tea Exchange, but a little salt and pepper will also do the trick)
1 cup bread crumbs (I used half leftover cornbread crumbs and half old bread ripped up into cubes as if you were making stuffing)
1 egg
1 T spices (fresh oregano for ex.)
4 cloves Garlic minced
1/4 cup onion finely chopped (carmelize for extra flavor)

Tenderize the Flank Steak either with a meat tenderizer or simply by working the meat with your fingers while its still in the bag. Massage the dry rub onto both sides of the Flank Steak. Mix your stuffing ingredients and lay them out like a log along the center of the Flank Steak (the stuffing “log” should be parallel with the grain of the meat so you cut against the grain when serving). Roll up your Flank Steak, tuck in the ends and tie it up with Butcher’s twine.

Grill on medium High Heat for 10-15 minutes, or Bake at 400 for 10 minutes for medium rare. Let the meat rest for 5 minutes before serving (remember the meat keeps cooking as it rests!)

Enjoy!

Carbonnade: Beef Beer Stew

100% Grassfed beef, beer, onions, and garlic, now that’s a winning combination. This Beef beer stew recipe was made this winter by Brian at Greenlife/Wholefoods in Asheville and flew off our sampling table in less than an hour! Kids and adults loved this take on Cooks Illustrated Belgian Beef Stew recipe. You can get your meat from the farm store or farmer’s market and find the recipe from Tracey’s Culinary Adventures blog here: http://traceysculinaryadventures.blogspot.com/2011/01/carbonnade-belgian-beef-beer-onion-stew.html.