How To Roast A Chicken

Preheat oven to 450°. Remove thawed whole bird from any wrapping and remove any gizzards from the cavity of the bird. (Jacqro Farm chickens have no gizzards in the cavity. When you buy a chicken from us you get all usable chicken. And this reduces the thawing time.) Place the bird in a cured cast iron skillet or any baking dish the bird will fit into. Minimalists will sprinkle the bird and its cavity with salt and pepper (fresh ground only!), while the more adventurous will add fresh chopped rosemary and/or fresh chopped thyme and/or fresh chopped tarragon placed on the bird's skin along with 2 whole garlic cloves in the cavity. For the very special occasion, the garlic is eliminated and thin slices of black truffle may be inserted into slits made between the skin and meat of the bird.

Place bird in baking container into the oven. After one half hour turn temperature down to 350°. Continue roasting until the juices run clear from the pierced thigh joint. The total time should be from 20 to 25 minutes per pound.

If desired, at the point the heat of the oven is turned down, place chunks of parboiled red potatoes in the pan around the bird.

When the bird is fully cooked, remove from oven and transfer the bird (and the potatoes) to a warmed platter. Let bird rest for 15 minutes before carving. Any leftover meat should be stored in the refrigerator.

When you have all the meat carved off the bird, save the carcass wrapped in foil in the freezer for making chicken stock. Recipe for chicken stock coming soon.

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