Meadow Creek's Gourmet Roasted Chicken
 

Ingredients:

One 6-7 pound Roaster
1/3 c. extra virgin olive oil
2 TBSP. Meadow Creek's Poultry Seasoning

Process:

NOTE: (For a more evenly cooked bird, allow it to come up to room temperature just before beginning). 

Mix about 2 tablespoons of Poultry Seasoning into a 1/3 cup of high quality olive oil.  Set aside.  

With poultry shears, cut out the backbone, flip over and cut out the breast bone.  Now thoroughly rinse and dry using cool water and paper towels. Using the handle of a regular table spoon, (make sure the handle is smooth and won't cut or tear the skin), insert the handle at the neck area of each breast, gently separating the skin from the meat. Repeat this process for the thigh and leg areas.   Spoon two tablespoons of the oil and seasoning mixture into each of the cavities you’ve created massaging the mixture evenly under the skin, then pour the remainder over the outside surface of the chicken.  Sprinkle an additional amount of dry Poultry Seasoning on the exterior skin.  

Place breast side up under a hot broiler for about 15 minutes, or until blisters appear and the skin is brown and crispy.  Reduce heat to 450° and bake for another 20-25 minutes, depending on size of chicken (a 6-pound bird will take approximately 25-30 minutes).  Let stand for 5 minutes before carving. 

NOTE:  It will continue to cook while standing, so if it seems a little under-done, don’t worry. You can’t un-do an over-done bird, but you CAN put it back in the oven if it needs a few more minutes. 

Cleanliness is Key: Properly wash and disinfect all utensils and surfaces that have come into contact with raw chicken.