Eurasian Roast Chicken Recipes

Steps:

• Discard giblets and neck from chicken or save for broth.
• Rinse chicken under cold running water, drain, pat dry.
• Place breast side up in a shallow roasting pan.
• Blend remaining 6 ingredients, brush cavity and skin thoroughly with mixture.
• Roast in 375 degree oven 1 1/4 hours or until a meat thermometer inserted into the thickest part of the meat but not touching bone registers 180 degrees, brushing with marinade every 30 minutes.
• Remove and let stand 10 minutes before carving.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
• Slice the chicken onto a platter and serve immediately with the warm gravy.

Steps:

• combine all sauce ingredients in small bowl.
• Roast chicken at 450 degrees for 30 minutes, breast side up.
• Turn chicken to breast side down.
• Pour sauce over chicken and roast for additional 60 minutes at 350 degrees.
• Baste every 15 minutes or so.

Steps:

• Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
• When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
• Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Steps:

• Preheat oven to 475°F.
• Wash chicken and pat dry with paper toweling.
• Coarsely chop the bulb of garlic (don't bother to peel cloves).
• Remove rosemary from 4 of the stems and chop coarsely; reserve the rest for later.
• Chop lemons into quarters.
• Put chopped garlic, chopped lemons and the chopped rosemary into the chicken's cavity.
• Rub the chicken skin generously with the butter or olive oil and season with salt and pepper.
• Place the chicken on a rack in a roasting pan and tuck remaining rosemary stems on the chicken, around wings and drumsticks.
• Roast chicken in the preheated oven for 15 minutes.
• Decrease oven temperature to 375F and cook for 60-75 minutes more or until the juices of the chicken run clear (time depends a lot on weight).
• Allow chicken to sit at least 15 minutes before carving.
• Garnish with more fresh rosemary before serving, if desired.