Just call me a spring chicken!

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It’s been a while since I posted from my girl Rach so this post and the next are two recipes from her talk show.  Both recipes are chicken based and since Spring is here chicken seems to be everywhere…. and that is perfect because I LOVE anything chicken! One of my favorite go-to recipes is Ina Garten’s “Perfect Roast Chicken” so I am pumped to try out Rachael’s version of a salted roasted chicken….. Enjoy!

 

 

Two Day Kosher Salt Chicken 

  • 1 (4- to 5-pound) chicken
  • About 1 1/2 tablespoons kosher salt
  • 1 cup chicken stock
  • 1/4 cup dry white wine
  • 1/2 stick butter
  • 1 small onion, halved
  • A few slices of lemon
  • 2 large bay leaves
  • A few sprigs of thyme
  • 1 cup chicken stock

 

 

Preparation:

Wash and dry chicken. Season liberally with salt, rubbing into skin all over. Place in shallow dish uncovered and chill two days.

 

Preheat oven to 500ºF. Bring chicken to room temp. Pat chicken dry.

 

Heat wine in a small pot, add butter and melt; remove from heat. Stuff chicken with onion, bay leaves, lemon and thyme; tie legs together and set chicken on a roasting rack or wire rack over baking dish. Add chicken stock to the pan. Brush chicken with butter and wine, roast 30 minutes, reduce heat to 325ºF, baste chicken with butter and wine and return to oven once oven has cooled to lower temp, 10-15 minutes.

 

Roast 40-50 minutes more, basting every 10-15 minutes. Let rest 20 minutes, carve and douse with pan drippings.

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