How to cook a Brush Creek Valley Farms Roaster Chicken | St. Louis and Mid Missouri Farmer
Did you just buy a BCVF roaster chicken (or get one in your subscription box), and you have no clue what to do with it?
You've invested in premium, pasture-raised meat, and we want you to make the most of it. That’s why we’re showing you how to roast a BCVF whole chicken for an easy weeknight dinner. A few things: there IS light butchery involved, so get out your best kitchen shears. We promise it’s worth it :).
EASY WHOLE ROASTER CHICKEN
- 1 BCVF Roaster Chicken
- Olive oil or melted butter
- Salt and pepper
1. Spatchcock chicken: Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken onto large plate.
*If this whole spatchcocking business is absolutely off-putting. FINE. Tie the chicken’s legs together with butcher’s twine just before cooking, and cook breast side up.
2. Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt. Place in the refrigerator for 45 minutes.
3. Take chicken out of the refrigerator to let it rest on the counter, and place, flattened/breast side up on a greased sheet pan or cast iron skillet. Preheat oven to 450.
4. Dry off any moisture on the chicken with a paper towel (this ensures the skin will crisp up).
5. Drizzle chicken with olive oil and season with pepper. Place chicken in the oven, and cook for 45 minutes or until the thickest part of the chicken reaches 170 degrees.
6. Let chicken rest (I know this part is hard) for 10-20 minutes before enjoying.
A few notes:
* The internal temperature will raise 5 degrees while resting, so it’s okay if it’s not quite 170 degrees when you do a temp check.
** If you want an easy one pan dinner, toss vegetables coated in olive oil, salt and pepper on the sheet pan for the last 25 minutes of cooking.
*** Feeling fancy?? Place herbs and lemons underneath the chicken during the cooking process. You’ll thank us.