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Roasted Farm Chicken Recipe

Updated: Friday, August 2 2013, 08:32 PM EDT

Get ready for Father's Day with a great, and surprisingly simple, recipe for a classic favorite, roasted chicken. Bagby Restaurant Group's Chris Becker cooks one up in the FOX45 kitchen.

Roasted Farm Chicken

Ingredients
One 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 sprigs or thyme, parsley, and rosemary   
2 teaspoons finely chopped thyme

Preparation
The night before, rinse chicken and pat dry. Place the bird on a plate and leave uncovered until needed the following day; this will dry out the surface and give you a crispier golden skin.

Remove the bird from refrigerator and let warm up to room temperature; this is called tempering, it will ensure even cooking, a crispier golden skin, and an accurate oven temperature is maintained, it will also speed up the cooking time as well.

Preheat the oven to 450°F.

Salt and pepper the cavity, then truss the bird (see video). Trussing is not hard at all, and if you roast chicken often, it's a good technique to get to know. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. This technique keeps the chicken tight and compacted together, promoting even cooking throughout, and it also makes for a beautiful presentation.

Now, salt the chicken liberally (about 1-1.5 tablespoons total)— Salt from about 12-18 inches above the bird to ensure even distribution of salt. When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper (tellicherry peppercorn if possible).

Using some of the herbs, arrange them as needed, flat in the middle of the pan. Place the chicken back side down on the herbs in the center of a cast iron skillet (this will add aromatics and ensure the skin doesn’t stick to the pan) or roasting pan and, when the oven is up to temperature, put the chicken in the oven. Leave it alone— don’t add butter (this will cause steam which you do not want), and leave it be for 30 minutes.

After 30 minutes, you may baste it 5 or 6 times then return it to the oven for another 20-30 minutes or until it is done (or when a calibrated thermometer shows the internal temperature of 155-160 degrees). Remove it from the oven and add the finely chopped thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. Serve with some beautiful vegetables from the farmers market. Oh, and don't forget to remove the backbone and save the oyster meat for yourself; this is the most flavorful, tender, and succulent meat on the bird.

Enjoy!

Roasted Farm Chicken Recipe


Fleet Street Kitchen
Name: Fleet Street Kitchen
Address: 1012 Fleet Street
Baltimore, MD 21202
Phone: (410) 244-5830
Menu: http://www.fleetstreetkitchen.com/menus-baltimore-restaurant.php
Web: http://www.fleetstreetkitchen.com/
Fleet Street Kitchen, which features the contemporary American cooking of Chef Chris Becker, is an exciting new addition to the dining scene in downtown Baltimore, combining exceptional food, drinks, and service.

Situated between historic Little Italy and the new Harbor East neighborhoods, Fleet Street Kitchen captures the energy of the surrounding communities and creates a dining destination with its style and atmosphere.

The menu is an ever changing collection of seasonally inspired selections with a strong emphasis on locally sourced, ethically raised, sustainable ingredients. Many of these - including dozens of herbs, vegetables and seasonal greens - are grown nearby on Cunningham Farms, which is owned by the restaurant. The cooking reflects Chef Chris's distinctive style, rooted in classic methods while embracing modern techniques.

Accompanying and enhancing the kitchen's offerings is an extensive and diverse offering of artisanal wines, beers and specialty cocktails, along with distinctive coffees and teas.
Bagby Pizza Co.
Name: Bagby Pizza Co.
Address: 1006 Fleet Street
Baltimore, MD 21202
Phone: (410) 605-0444
Menu: http://www.bagbypizza.com/baltimore-pizza-menus.php
Web: http://www.bagbypizza.com/
Bagby Pizza Company opened in the historic Bagby Furniture Building in October of 2009 and the building has become a Baltimore destination again. Bagby Pizza Company combined classic food with a classic downtown building to create a new classic casual dining experience. Located between Little Italy and Harbor East, Bagby Pizza Company is an unmatched choice for a casual lunch or dinner.
Ten Ten
Name: Ten Ten
Address: 1010 Fleet Street
Baltimore, MD 21202
Phone: (410) 244-6867
Menu: http://www.bagbys1010.com/baltimore-restaurant-menus.php
Web: http://www.bagbys1010.com
Join us at TEN TEN, a new Baltimore restaurant. An American Bistro, its sophisticated dcor, vibrant atmosphere, and approachable menu create an experience in which everyone feels welcome. The restaurant presents 65 seats and includes a bar, lounge, and an upper level dining area. Tucked into the courtyard at the historic Bagby Building, located on Fleet Street between Little Italy and Harbor East, TEN TEN is a casual neighborhood oasis featuring a modern take on American cuisine.
 
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July 24th, 6pm

As a part of our "Summer of Riesling" celebration, Fleet Street Kitchen and Hermann J. Wiemer Vineyards are excited to host a five course wine dinner highlighting the Vineyard's award-winning, estate grown Rieslings and Chef Amendola's locally sourced, seasonal New American cuisine. Situated in Upstate New Yorks Finger Lake wine region, Hermann J. Wiemers Rieslings express the diverse nature of the grape, from dry to sweet. The dinner will give any lover of wine a fabulous opportunity to try these beautiful wines paired with Marylands local summer bounty. Oskar Bynke, owner of the Vineyard, will also be attending the dinner and will be discussing the delicate nature of growing Riesling in upstate New York.

Tickets are $79/pp, not including gratuity and tax. Tickets may be purchased by calling 410-244-5830 or by visiting Fleet Street Kitchen. The menu for the dinner is currently online at http://www.fleetstreetkitchen.com/cms/uploads/files/3d5247021813c628bf8e9fb53cc94719.pdf.

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