a blog about kosher slaughter, kosher meat & animal welfare
Herb Roasted Heritage Chicken
Below is my recipe for a perfect traditional herb and garlic roasted bird adapted specifically for kosher heritage chickens. I like to use granite ware or enameled cast iron pans with lids to make this recipe. If using tin foil make sure to cover your pan very tightly.
Ingredients: 1 whole kosher heritage chicken ~2 gallons water ~¼ cup salt ~¼ cup sugar handful of dried herbs 2-3 tbs whole peppercorns 1 large lemon cut into slices 2-3 bunches of fresh herbs such as thyme, rosemary, and sage - 1/2 minced 1-2 tbs cracked black pepper 1/4 cup shmaltz, beef tallow, or margarine 1/4 cup olive oil 3-5 cloves garlic - minced 2+ cups chopped veggies of your choice - (enough to lightly cover roasting pan)
Brine - Per gallon of water add ⅛ cup salt and ⅛ cup sugar. Also add a handful of dried herbs, the whole peppercorns, and half of the cut up lemon. Brine whole bird in the fridge for 4-18 hours. If you don't have the time to brine you can skip this step by adding 1-2 cups of liquid to the cooking pan instead, though I far prefer brining to adding liquid to the pan.
Rub - Take bird out of the brine and dry. Vigorously massage the minced fresh herbs, 1/2 of the garlic, and cracked black pepper into your oil for 60-90 seconds. Rub 1/2 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.
Stuff - Fill cavity with remaining garlic, fresh herbs, lemon, and truss (tie up) the legs.
Roast - Layer bottom of cooking vessel with veggies and place the prepared bird on top. Roast in a tightly covered pan at 300° until meat is tender, usually 30+ minutes per pound.
Finish - Broil uncovered chicken for approximately 5-10 minutes making sure to rotate so skin gets fully crisp on all sides. Let chicken rest for 10 minutes, carve, and serve.