I was very excited to prepare this meal, because although I have roasted many chickens in my life, this was the first time I have prepared a Poulet Rouge Fermier. A little back ground on what a Poulet Rouge is, and why it's better than regular run of the mill poultry.
Niman Ranch Epicure Reserve™ poultry are grown on small U.S. family farms by growers committed to humane and traditional farming methods. The Poulet Rouge Fermier is a heritage breed that originated in France. It has a distinctive flavor, thin translucent skin and an elegant shape. Lobster Gram supports Niman Ranch’s commitment to raising livestock humanely and sustainably on U.S. family farms and ranches according to the strictest animal handling protocols in the industry. Niman Ranch never uses added hormones or antibiotics and their animals are fed a 100% vegetarian diet. Born, raised and processed in the United States.
So, obviously with hype like that...I had to find out what this special chicken was all about.
The answer...it's all about flavor and an incredible texture I have never experienced in any type of poultry before. A simple bed of onions, potatoes, celery and carrots would be the perfect compliment to a chicken this incredible.
To enhance the natural flavors of this incredible gourmet feast, I decided to make some fresh Sage Thyme Oil for the skin.
Everything was simply delectable, and the Chicken was so meaty, the 3 1/2 lb chicken fed my family of four *with 3 big eaters*.
The next recipe I will be using this fantastic chicken for...
Home made chicken noodle soup with home made noodles or dumplings.
I can hardly wait! Well, here is the recipe for Fresh Thyme Sage Oil and a Classic Roasted Chicken. Happy Eating Foodies! I'll be back soon with delectable images!
For Fresh Thyme Sage Oil for Chicken Skin
1/2 large bunch of fresh sage
1/2 large bunch of fresh thyme
1 clove garlic
1/2 cup combination Lemon and Orange Olive Oils
Combine fresh sage leaves, fresh thyme, garlic and oils in blender. Blend until completely combined. Shake well. Keep refrigerated.
Classic Roasted Chicken (Poulet Rouge Fermier)
1 -3-3.5 lb Whole Chicken
Freshly ground black pepper
1/1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
1/2 Spanish onion, thickly sliced
1 whole small white onion sliced
Several Large Fresh Sage Leaves
4 large stalks of Celery chopped
2 large carrots chopped
Preheat oven to 400. Remove excess pockets of fat around the cavities. For even cooking and crisp skin us the rack to lift the chicken. Season the chicken inside and out with Kosher salt and pepper to taste. Fill cavity with herbs, garlic and lemon.
Rub skin with sage/thyme oil to keep moist. Place chicken on it's side on the roasting rack, and roast for 15 minutes. After 15 minutes, flip the chicken over on it's other side and continue roasting for another 15 minutes. Then, flip the chicken breast side up and finish roasting for another 30 minutes. If additional browning is desired on the skin, remove cover or tin foil from roasting pan and allow chicken to roast uncovered until desired golden color is achieved. Rest chicken 10 minutes and serve.