Recipes
Photo by Emily Sterne
Ingredients
1 whole, 4-5 pound, naturally raised chicken, brined*
3 lemons, washed, juice and quartered
1 tablespoon minced garlic
1 yellow onion, minced
1 tablespoon minced ginger
1/2 cup white wine
4 cups cooked wild rice
1/4 cup extra virgin olive oil to cook
Kosher salt and freshly ground black pepper to taste
Directions
Place roasting pan in oven and pre-heat oven to 525 degrees, using fan if available. Rinse and pat chicken dry. Juice the lemons and quarter the juiced halves. Season the chicken with salt and pepper and rub with olive oil and garlic. Stuff cavity with juiced lemon wedges and truss legs together. Place chicken in preheated roasting pan and cook for about 15-20 minutes, until chicken is nicely colored. Cover chicken with foil, turn heat down to 350 and cook for about45 minutes more or until a thermometer inserted in the thickest part of the thigh reaches 160 degrees. When chicken is done, remove from oven and allow to rest for 10 minutes. Pour off majority of chicken fat from roasting pan and place pan over medium heat. Add onion, ginger and lemon zest and saute until slightly softened. Deglaze with white wine and reduce by 50%. Add wild rice and stir to coat rice with aromatics. Add lemon juice and check for flavor. To serve, present chicken on bed of rice in roasting pan.
*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking
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