Friday, December 28, 2012

Saffron Roast Chicken

Simple, simple.  Ghee, saffron, thyme, salt, pepper ... 

... and a Happy Lil' Homestead chicken.  That's all you're going to need.

Okay, garlic and rosemary are nice.  But sometimes you want different.  That's when I usually call up the saffron.  And this chicken is amazing.  Different, in a very good way.  I even used the carcass for stock, and the stock was wonderful. 

Really, there is nothing like a roast chicken for a winter's meal.  A luscious local chicken makes the whole thing even better.  For that, go to the Northwest Food Hub and check out the Happy Lil' Homestead freezer, unless you've had the foresight to order chickens from the Antos family and have your own freezer stocked. 


One whole Happy Lil' Homestead chicken (3-1/2 pounds or so)
1/4 cup ghee or butter
2 teaspoons dried thyme, or 2 tablespoons fresh thyme
1 teaspoon saffron threads
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

In a small bowl, mix the ghee (you may need to let it soften a bit), thyme, saffron, salt and pepper, making a paste.

Put the chicken in a roasting pan, and turn the oven on to 325 degrees.

Loosen the skin of the chicken, and, using a teaspoon, insert the ghee mixture under the skin, including around the thigh/leg area.  If you like, you can rub a little of the mixture on top of the skin.

Roast the chicken for two hours.  It's done when a thermometer stuck inside the thigh/leg joint reads at least 160 degrees (I like 170, but 160 is accepted as safe), and juices run clear.

You'll have a beautiful golden chicken for a beautiful, golden meal. 

Serves 4-6

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