Recipe by Yadidya Greenberg and Frank Reese
We recommend brining a whole heritage bird first, preferably overnight, then roasting it in a low oven with herbs. It’s important to make sure the pan is tightly covered during roasting so the bird doesn’t dry out — if it is especially large, add a little extra moisture to the pan while it roasts (stock, water, or chopped vegetables). We like to use a traditional combination of thyme, rosemary, sage, garlic and lemon, but one can use any different combination of herbs and fruits for the brine, rub and stuffing.
- 1 3-5lb Grow and Behold Whole Heritage Chicken
- 2 gallons water
- ¼ cup salt
- ¼ cup sugar
- handful of dried herbs
- 1 teaspoon peppercorns
- handful of fresh herbs ½ minced
- ⅓ cup Olive oil or shmaltz
- 3-5 cloves garlic, minced
- 1 lemon, zested and cut in half
- Prepare the brine: mix water, salt, sugar, dried herbs and peppercorns and fully submerge chicken in brine 4-18 hours (in the fridge). Remove from brine, pat dry, discard brine.
- Rub – Before roasting massage the minced fresh herbs and garlic into your oil for 60 seconds. Rub the herbed oil generously onto every part of the bird. . Stuff with 3-5 cloves of minced garlic, remaining fresh herbs and lemon.
- Before roasting rub bird with olive oil or shmaltz and cover with pepper and minced fresh or dried herbs. Stuff with 3-5 cloves of minced garlic, fresh herbs, lemon, and truss legs before roasting.
- Roast – Roast in a tightly covered pan at 180-325F until meat is tender. As a general rule of thumb allow at least 30 minutes per pound to ensure your chicken is tender and delicious. The lower the temperature the more time it will take.
- Finish – Broil uncovered chicken for approximately 5-10 minutes, making sure to rotate so skin gets fully crisped.