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Serves: 4 |
Prep Time: 10 minutes |
Cook Time: |
| 1 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 |
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1. Soften butter to room temperature. |
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2. Preheat oven to 350°F. |
| 3. Mince the garlic and place in a small mixing bowl. |
| 4. Mince sage leaf and one sprig of the rosemary. 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. |
4 large cloves garlic
2 sprigs Rosemary
2 tsp kosher salt
1 tsp freshly ground black pepper
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