Recipe by Yadidya Greenberg and Frank Reese
Serves: 1 person per ¾ lb of bone in chicken
Prep Time: 45 minutes
Cook time: 30+ minutes per lb of bone in chicken
- 1 kosher heritage chicken, whole
- 1 gallon water
- 1/8 cup salt
- 1/8 cup sugar
- 1 handful of dried herbs: thyme, rosemary, and sage
- 2-3 tbs whole peppercorns
- 1 large lemon cut into slices
- 3 bunches of fresh herbs: thyme, rosemary, and sage – ½ minced and ½ whole
- 1-2 tbs cracked black pepper
- 1/4 cup schmaltz
- 1/4 cup olive oil
- 3-5 cloves garlic – minced
- 2+ cups chopped veggies of your choice – (enough to cover bottom of roasting pan)
- ¼ cup of stock or water
Age – Once thawed let your bird age in the fridge for 1-4 days. This short aging process allows for the meat to become more tender and flavorful.
Brine – Mix water with salt and sugar. Add a handful of dried herbs, the whole peppercorns, and half of the cut up lemon to the liquid. Fully submerge chicken in brine and place in the fridge for 4-24 hours. If you don’t have the time to brine you can skip this step by adding 2 cups of liquid to the roasting pan right before cooking.
Rub – Preheat oven to 275°. Take bird out of the brine and dry. Vigorously massage the minced fresh herbs, ½ of the garlic, and cracked black pepper into your oil for 90 seconds. Rub ½ of the herbs and oil generously onto every part of the bird. Pull up skin around the breasts and thighs and rub remaining oil into the bird under the skin. Fill cavity with remaining garlic, fresh herbs, lemon, and truss (tie up) the legs.
Roast – Layer bottom of cooking vessel with veggies, place ¼ cup of stock and the prepared bird on top. Roast in a graniteware or cast iron roasting pan and cover with a tight fitting lid. Cooking times will vary depending on size and age of bird. Allow at least 30 minutes per lb and cook until chicken is tender enough that it gives way when prodded with a fork.
Finish – Broil uncovered chicken for 5-10 minutes to crisp skin. Let chicken rest for 10 minutes and carve. Serve with baked potatoes, roasted Brussels sprouts, and pair with red wine.