From farm to oven to table to carcass to stock pot. Let me count the ways we love thee chicken.
Mustard Roast Chicken
- 1 fresh whole chicken, about 4 pounds
- 2 lemons, thinly sliced
- 6 shallots, halved
- 1 head garlic. cloves separated
- Several sprigs fresh herbs
- Sea salt and freshly ground black pepper
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
Heat oven to 425. Rinse chicken under cold running water and pat dry with paper towel. Strew roasting pan with lemon slices, shallots, garlic cloves and fresh herbs, creating a nice bed for chicken to rest and reserving some of each ingredient for chicken cavity. Season inside of chicken with salt and pepper and stuff with reserved ingredients. Nestle chicken in roast pan. Combine mustard and olive oil in a small bowl. Slather mixture over chicken, covering all exposed skin. Truss legs. Season outside of bird with salt and pepper. Roast until chicken is golden brown and thigh juices run clear, about 75 minutes. Remove from oven and let stand about 20 minutes before carving. Serve with all the delicious roasted lemon slices etc and gorgeous pan juices.