Summer is pretty much over as a frost warning has just been issued here in Saskatoon, roast chicken weather at last! so time to remove the last of the herbs from the garden before mother nature takes them.
After some cutting I had fresh thyme, sage and rosemary perfect flavours for adding some punch to my roast chicken.
After rinsing the inside of the bird I decided to remove the leaves of the herbs and stuff the cavity with the stalks, a head of garlic and half a fresh lemon, then after chopping the leaves I rubbed the bird all over with olive oil, the herbs, salt and pepper.
Smelling good so far!
I took one of my favourite pans a really heavy thick bottomed skillet and made a “trivet” with fresh carrots, whats a trivet then? Well the purpose of a trivet is to keep the meat off the bottom of the pan so allowing the heat to roast evenly as well as imparting flavour into the stock produced.
I took a metal bbq skewer and skewered the legs to keep the flavours in then sat the bird on the trivet, a little water in the base to prevent burning and a layer of foil to seal everything and into a preheated oven.
Roast potatoes are just the go to item for my chicken so I shape them into barrels (chateau potatoes) and give them a boil till tender in water, drain and place in a tray seasoned with olive oil, salt and pepper then straight into the oven.
Stuffing, that’s what the British call it and here in Canada its dressing either way its a great way to get some more flavours happening, finely chopped onion from my garden, cubed stale white bread, more thyme and dried cranberries fried in butter then a good glug of chicken stock and into the oven.
I actually prefer the stuffing cooked this way as I find the chicken cooks more evenly with the heat penetrating into the center of the bird.
once the chicken was actually cooked all I did was to remove the foil, turn up the heat and get the skin to crisp up!
Removing the bird from the pan to rest I reduced the stock to increase the flavour and thicken up, the carrots cooked up really well so they became part of the dish too.
Then all I had to do was carve the meat and arrange the stuffing, roast potatoes and carrots then drizzle with simple pan juices.
Lets talk chicken, not all chickens are the same and in recent years people have become aware of the way chickens are raised and looked after so there are many more options out there for the person interested in not only flavour but welfare of the birds.
I look for grain fed and antibiotic free birds when grocery shopping and Saskatchewan chickens are raised in this manner. is the website of Saskatchewan’s chicken producers.

Happy Cooking!

Leave a Reply