We've been cooking with copper for quite a while now and I wanted to share my husband's Roast Chicken recipe with you. Not only is copper the perfect heat conductor, it offers anti-bacterial properties, keeps the digestive system healthy, helps in weight loss and promotes healthy skin. All of our cooper cookware is from Sertodo Copper.
My husband does most of the cooking in our house. He enjoys it and frankly - he's just better at it than me :) This weekend, his recipe did not disappoint and I thought it was worth sharing! As you can see below, we used our 3 quart skillet.
⁃ Large chicken
⁃ Tub for brining
⁃ Coarse salt
⁃ Fresh oregano, thyme, Italian parsley, and rosemary
⁃ White wine
⁃ Blocked or French butter
⁃ White pepper
⁃ Black pepper
Brine the chicken in saltwater for 24hrs. Remove and dry thoroughly, including inside the cavity. Once dried, stuff the cavity with 6 whole garlic cloves, 2 lemon halves, rosemary and thyme bunches.
Finely chop the parsley and oregano. Add 4 tb coarse sea salt, 2 tb fresh black pepper, and 1/2 tsp white pepper. Mix well and set aside.
With very softened butter, rub the entire outside of the chicken generously. Globs here and there are a good thing as they help crisp the skin.
Rub the herb and seasoning mixture into your chicken. Be sure to use all of it, and concentrate at least half atop the breasts, drums, and wings for color.
Place bird in pan.
Add white wine (make sure it’s a dry variety) to the pan until just under half up the drum.
Bake uncovered on 375 for 50 minutes or until skin is darkly golden and internal temperature is a minimum of 165.
Save pan juices and strain as a serving sauce.
Serve carved with roasted new potatoes.
As always, thanks for stopping by the blog!