Honeyhill Farm Roast Chicken
1 - Honeyhill Real Chicken; fully thawed
1 - Lemon or Orange, quartered
1 - Bunch of fresh Rosemary or Sage
2 - Cloves of Honeyhill Garlic
2 - Tablespoons Olive Oil
Wash the chicken thoroughly under cold running water and pat dry. Smash the fresh herbs, garlic and salt in a mortar and pestle with the olive oil. Massage this mixture inside and out of the bird. Stuff the cavity with lemon or orange quarters. Place the chicken on a rack in a roasting pan with a half cup of water. Cover with lots of fresh ground black pepper.
Cook the chicken uncovered in a preheated oven at 450 F for 15 minutes then cover and reduce heat to 275 F allowing approximately 15 minutes per pound. Cooking times will vary, please use a meat thermometer.
At 165 degrees F internal temperature, remove the chicken from the oven and let sit covered for 10 minutes before carving.
Real Chicken has a lean, juicy and a dense meat so it cooks much quicker than a typical chicken.
Wiggling a drumstick will not work as a test for doneness with this bird, cook according to the meat thermometer; do not overcook! It should be succulent and very delicious! The best chicken you ever ate!