Wolf Creek Pass Roast Chicken

Wolf-Creek-Pass-Roast-Chicken

If your daddy ever drove a truck, you’ve probably heard of C.W. McCall. If not, google him. He wrote songs about driving his semi across the country. My sister & I used to sing Wolf Creek Pass ALL THE TIME, back when Dad’s stereo played 8 track tapes. We just thought the idea of chickens flying down the mountain in the back of a semi was hilarious. I’m pretty sure after their ordeal, C.W. & Earl stopped for supper at the Old Home Filler-Up An’ Keep On A-Truckin’ Cafe where Mavis served-up some roast chicken with mashed potatoes & gravy.

“.. put four hundred head of them Rhode Island reds and a couple a’ burnt-out  roosters on the line. Look out below, ’cause here we go!” 

You don’t need to catch a flying chicken off the back of a semi. If you want a truly amazing chicken dinner, here’s what you gotta do: Drive to the grocery store, drive right on past. Keep driving until you leave the city limits. Head to your Farmers’ Market. Talk to the Farmers. If they don’t sell fresh chickens, they probably know someone who does. If you find a farmer selling chickens at the market, ask her questions. Lots of questions. Any trustworthy farmer will tell you what went into that chicken you want to buy. She will tell you how it was raised, what it ate and how much poop she had to shovel before sending it to the butcher.

I made up this recipe because I don’t like to cut my chickens into pieces. I’m too lazy. I’ve already put a zillion hours into raising these birds. All I want to do now is enjoy the fruits of my labor. Our chickens come home from the butcher whole, so for me, it’s just easier to cook the whole bird. This may be the easiest ever roast chicken recipe you’ll ever find. Maybe.

ingredients:

  • one 4-5 pound chicken
  • 1 lemon
  • 4-6 cloves garlic
  • 3-4 tablespoons butter
  • salt & pepper

raw chicken pan

Rinse the chicken inside & out with cold water. Pat him dry with paper towels.

Melt the butter in a small saucepan. Salt & pepper the bird inside. Rub him all over with the butter. (Is it disturbing this reminds me of Joe Dirt? “It puts the lotion on!”) Sprinkle the outside with salt & pepper.

Cut the lemon in half. Stuff one half up the chicken’s butt. Don’t pass out on me here. It is what it is. I promise, it’s clean. Now put in the garlic cloves. You don’t have to peel, or chop, or mince them. Just stuff them in. Now put in the other half of the lemon. Tie the legs together to keep everything in.

Roast in the oven at 425 degrees for about 90 minutes (or until the meat temperature is 165.)

Move the roast beast to a platter, cover with foil & let it rest while you make gravy.

Once you’ve picked all the meat from the bird, save the carcass for homemade broth!

Don’t forget a doggie bag for Old Sloan!

Wolf Creek Pass Roast Chicken
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Ingredients
  1. one 4-5 pound chicken
  2. 1 lemon
  3. 4-6 cloves garlic
  4. 3-4 tablespoons butter
  5. salt & pepper
Instructions
  1. Rinse the chicken inside & out with cold water. Pat him dry with paper towels.
  2. Melt the butter in a small saucepan. Salt & pepper the bird inside. Rub him all over with the butter. (Is it disturbing this reminds me of Joe Dirt? “It puts the lotion on!”) Sprinkle the outside with salt & pepper.
  3. Cut the lemon in half. Stuff one half up the chicken’s butt. Don’t pass out on me here. It is what it is. I promise, it’s clean. Now put in the garlic cloves. You don’t have to peel, or chop, or mince them. Just stuff them in. Now put in the other half of the lemon. Tie the legs together to keep everything in.
  4. Roast in the oven at 425 degrees for about 90 minutes.
  5. Move the roast beast to a platter, cover with foil & let it rest while you make gravy.
Break O' Day Farm http://breakodayfarm.com/
Posted in Gluten Free Recipes, Main Dish and tagged , , .