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Sunday, 24 February 2013

Recipe Title:  Citrus & Herb Roasted Chicken (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 4 servings

chicken (fresh or thawed from frozen)
fresh herbs of choice - ( rosemary, thyme, oregano & 
2 garlic gloves
1 zest & juice of 1 orange
1 lemon zest
1/4 cup olive oil
1 tbsp. salt & pepper
1/2 can beer or no-beer of choice ( I have used Molson’s Excel for 
this recipe)


Thaw chicken in fridge if chicken is frozen. Rinse chicken under cold water. Dry with a paper towel.
Invert the chicken to expose the cavity of the bird (for convenience I have placed the raw chicken in a large measuring cup). Into the cavity place a sprig each of rosemary, thyme, oregano & parsley, the zest of 1 lemon and orange, 4 orange wedges, and 2 cloves of garlic.
Open a can of beer and place the can (half full) onto the beer-can stand used for roasting chicken. Place the beer can & stand in a roasting dish.
Turn the bird and place the cavity (with the herbs & citrus) onto the beer can. Push down so that the bird does not fall off.
Coat the outside of the chicken with olive oil, salt & pepper. Add more herbs to the outside of the chicken if desired.
Pre-heat the oven to 400 degrees F (200 C)
If roasting garlic as well, cut just the top off the garlic and place in the bottom of the roasting pan. Drizzle olive oil onto garlic bulb (wrap in foil if you do not want really dark roasted garlic).
Place roasting dish with oiled chicken into the oven and set the timer for 1 hour & 15 minutes. After 45 minutes at 400 degrees, turn the oven down to 350 (177 C) degrees to complete the roasting time.
At the 75 minute time or when the chicken is at an internal temperature of 170 and the juices are running clear, remove the roasting dish from the oven (very carefully) and allow the chicken to rest for 5 minutes.
Lift the chicken off the beer can with a set of tongs being very careful not to scald yourself with the hot beer that is left inside the can.
Allow to rest on a platter for 5 minutes more and then carve the chicken.
Serve with a tossed salad (on this blog). Today I served this delicious chicken with an additional treat....some tasty coconut steamed dumplings (this recipe will be posted shortly) that borrowed from the great Chef Jamie Oliver. I have adapted this recipe into these delicious buns... very different and a real treat.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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