Best Christmas Chicken Recipe
Recipe adapted from Key to my Lime
Prep Time: 35 minutes
Cook Time: 1 hours 35 minutes
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
1/2 cup kosher salt
1 whole chicken (4 pounds)*
Cranberry Mixture:
2 cups fresh cranberries
1/3 cup light brown sugar
1 teaspoon orange zest
1/4 cup freshly squeezed orange juice
Herb Butter Spread:
6 Tablespoons butter, room temperature
1 1/2 teaspoons dried thyme leaves*
1 teaspoon dried parsley*
1 teaspoon dried rosemary*
1/4 teaspoon rubbed sage*
1 teaspoon orange zest
Vegetables:
1 1/2 pounds baby potatoes*
2 medium yellow onions, cut into wedges*
2 large carrots, cut in half sticks*
1 garlic bulb, cloves separated and skins removed*
1 orange, cut into 8 pieces
1/2 lemon, quartered
1/2 cup chicken broth
Directions
Truss the chicken using kitchen twine.
In a large bowl, dissolve 1/2 cup of kosher salt in 8 cups of lukewarm water. Cover the bowl and transfer the brine to the refrigerator. Let it rest in the refrigerator until it has fully cooled.
Once the brine is completely cooled, add the chicken to the bowl of brine, cover the bowl, and place it back in the refrigerator. Let the chicken soak for at least 30 minutes – brining the chicken will make for a juicy chicken!
In a medium mixing bowl, combine all the ingredients for the cranberry mixture. Set aside to allow the cranberries to macerate.
In a medium mixing bowl, mix together all of the ingredients for the butter spread. Set aside.
To the center of a roasting pan, add the baby potatoes, onions, carrots, garlic cloves, 6 pieces of orange, and 3 pieces of lemon to make a bed for the chicken. Pour the chicken broth over the bed of vegetables.
Preheat the oven to 425 F.
After the chicken is finished brining, lift the chicken from the brine and drain off any excess liquid. Dry it thoroughly using paper towels or a clean kitchen towel. Once the chicken is dry, gently lift the skin from the chicken using your fingers to loosen the skin, creating a space for some of the butter and herb mixture to go.
Flip the chicken over so that it’s back side up, and rub it with some of the butter mixture. Flip the chicken back over and place it onto the vegetable bed, breast side up. Rub some of the butter spread under the chicken skin (doing your best to evenly distribute it and get it into as many nooks and crannies under the skin as possible). Use the remaining herb butter spread to cover the skin on the top and sides of the chicken. Stuff the chicken cavity with the reserved orange and lemon pieces.
Spoon the cranberry mixture, including the juice, around the vegetable bed, then bake uncovered for 15 minutes at 425 F. After 15 minutes, turn the heat down to 350 F and bake for 20 minutes per pound, or until an instant read thermometer reads an internal temperature of 165 F when inserted into the inner thigh area near the breast (but without touching the bone).
This week’s article: Holiday Favorites for Every Table
Market News:
- Ugly Sweater December 20th – wear your ugly sweater & get entered into a drawing for a prize at the market
- Market Holiday Event December 20th: FREE stories with Santa, free hot cocoa, free movie showing, craft table with Saratoga Springs Mobile Library
- Yoga Saturdays at the Market with Himanee & Yoga Mandali located in the movie theater foyer at 10 am
- Comfort Food Community is on site with CDPHP Market coupons
- Holiday Guest Vendors on site 12/20
- Sponsor a snowflake to benefit the market $5
- Merch (SALE) & gift certificates – support local for your holiday gifts
Upcoming Music:
- December 20: Kate Blain
- December 27: BurnsMoore Bridge
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Wilton Mall, Food Court, at 3065 NY-50, Saratoga Springs
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