SKIP THE TURKEY...GET A THANKSGIVING CHICKEN
One thing I don’t like about Thanksgiving is the turkey…Most of the time, I think it is too dry, it has little to no flavor, and frankly, I don’t like the fact of being so sleepy after I eat. Am I the only one who thinks this?
Well this year, why don’t we just SKIP the turkey. WHAT?! SKIP turkey?! Yes, replace your roasted turkey with one large fresh pasture-raised, non-gmo chicken or if you are having a large family gathering, get TWO chickens.
Roast it, stuff it, fry it…The amazing thing is, you can prepare and cook the chicken the exact same way. The benefits are that it doesn’t take HOURS to cook and it tastes SO much better… It is juicy, flavorful, and simply melts in your mouth!
Don’t forget about the thawing time. Your typical turkey takes about 1 week to thaw out in a cooler. I don't know about you, but the thought of leaving a turkey in a cooler for 7 days makes me worry. I feel better knowing our chicken can stay in the refrigerator and thaw out in about two days.
The most important reason to cook a chicken is because it doesn’t make you sleepy! Thanksgiving is a time of fellowship with family and friends. The last thing I want to do when visiting family is take a nap and miss out on quality time. In addition to spending time with family, I like to head out to the Black Friday sales later that night to walk off some of the calories I've consumed. Having chicken instead of turkey, I know that I will be ready to shop instead of nap!
If you still need an idea on how to prepare the chicken, see below to get our amazing Thanksgiving Chicken recipe.
- 1 6-7 lb Half Ridge Farm fresh, non-gmo whole chicken
- 6 tablespoons butter softened
- 6 gloves of fresh garlic
- 2 tablespoon rosemary
- 1 tablespoon paprika
- 2 teaspoon salt (I typically use sea or kosher)
- 1 teaspoon black pepper
- 1 sweet onion
- 1 lb of carrots
1. Preheat oven to 250 degrees Fahrenheit.
2. Place chicken into a dutch oven (or a similar style roasting pan). You can tie the chicken legs together with kitchen twine, but I typically do not.
3. Slice onion and carrots into chunks and place in pan around the chicken.
4. Combine the butter and all seasonings in a bowl. Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
5. Cook for approximately 4 hours or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
6. Baste the chicken with pan juices every 20 minutes - if the skin starts to get dark, simply cover the chicken with foil or the roasting pan lid.
7. Let the chicken rest for 10 minutes before carving.
8. Serve with pan drippings and garnish with fresh herbs (rosemary is my FAVORITE), if desired.
9. Enjoy this mouth watering chicken with your family!