Slow-roasted, pasture raised whole chicken

Adapted from Good Meat, Debra Krasner

For mouthwateringly crispy skin, pre-salt and air-dry the chicken overnight in the refrigerator.

1 5# organic, pasture-raised whole chicken
Freshly ground black pepper and Maine sea salt
1 organic lemon, washed and quartered (may substitute bottled organic lemon juice)
1 bunch fresh thyme
1 head garlic, separated into cloves, papery skins left on
1 cup fruity white wine

Blot the chicken dry, especially if rinsing it. Generously salt and pepper, both outside and inside the cavity. Place on a plate in the refrigerator for up to 24 hours to allow the skin to dry and tighten.

Prepare to cook the bird by allowing it 30 minutes outside the refrigerator to come to room temperature. Heat oven to 250 degrees fahrenheit and position rack in the center. Put lemon, thyme, and garlic into the cavity, tucking in any flaps of skin or fat as you go.

Set the bird, breast-side up in a cast-iron skillet or heavy gratin pan. Put chicken into the oven, with feet facing the back wall.

Roast chicken for 3 hours or until the internal temperature reaches 155-60 degrees fahrenheit.

With chicken outside of oven, increase oven temperature to 475 degrees fahrenheit. Pour the wine into the pan and return it to the oven for an additional 10 minutes, or until the skin is fully browned.

About Leigh Hallett

Leigh has been Executive Director of the Federation since 2014. She can be reached by email (director@mffm.org) or by calling the MFFM offices (487-7114).