Roasting Pastured Chicken
For the first time, I've put in an order for pastured chicken: a whole bird and a pkg. of wings. I plan to roast it whole, with perhaps a lemon half in the cavity, as I would normally. I may give it a moist rub of red-bell pepper puree or a tamarind marinade. Any cooking recommendations? I am not likely to brine to increase moisture, as it is a kosher bird, meaning it has already been very well-salted, allowed to sit for an hour, and then has been very well-rinsed in the process. I usually heat the oven fairly high, anywhere around 375º to 450º, then reduce the heat as needed (for a crisp skin). Should I plan on lower temps or shorter cooking time? Will the meat be dryer than with grain-fed poultry? thanks.
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Here's another recipe for roasted chicken, this one slow roasted at 250 for an hour and a half, then bumped up to 350 for the last little while: https://docs.google.com/Doc?docid=0AW9_s2ih-MlqZGhkZHQ1cDdfMGc5NGs3amNi&hl=en&pli=1
Good luck with your chicken! I'd love to hear how it turns out. My CSA has begun offering pastured chickens, and though I haven't bought one yet, I've been tempted.