Rosemary-Garlic Roasted Heritage Chicken

April 27, 2016

Rosemary-Garlic Roasted Heritage Chicken

Serves: 4

Prep Time:  10 minutes

Cook Time: 


Joyce Farms Heritage Poulet Rouge Chicken (3.5 - 4.0 lbs)
4 large cloves garlic
2 sprigs Rosemary
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp white wine
2 oz. unsalted butter
1 sage leaf


1. Soften butter to room temperature.

    2. Preheat oven to 350°F.

      3. Mince the garlic and place in a small mixing bowl.
      4. Mince one sprig of the rosemary and add to the garlic.
      5. Add the softened butter and stir to combine. Season with the salt and black pepper. Add the white wine and incorporate thoroughly. (You can use a small food processor to make this step easier.)
      6. Remove the chicken from its packaging, and lightly rinse with cold water. Pat dry with a paper towel.
      7. Slide your fingers between the skin and the breast meat to create a pocket on both lobes of the breast. Stuff this space with as much of the Rosemary-Garlic butter as possible. Be careful not to tear the skin.
      8. Place the second Rosemary sprig in the cavity, and if there is still room, add any remaining Rosemary-Garlic Butter.
      9. Tuck the wing tips under the bird and tie the legs together using butchers’ twine to create a tight package (this is called Trussing the bird).
      10. Roast in the oven until minimum internal temperature reaches 165°F, measured in the thickest part of the thigh using a probe thermometer.
      11. Allow the bird to rest for 10 minutes before untying and carving. Serve with Natural Jus.

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