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Buckhorn Honey Chicken

finished_chicken

Half hen free range 2-3 lbs

1 bunch summer savoury

1 bunch fresh basil

1 bunch fresh parsley

1 tbsp kosher salt

1 tbsp fresh ground black pepper

3 tbsp fresh butter

6 tbsp buckhorn honey

All ingredients from Carleton Place farmers market.

1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, basil and savoury over the chicken. Garnish with more chopped herbs.

2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F.

3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird garnish, and drizzle with melted butter and buckhorn honey.