Applewood Cracked Peppercorn Roasted Chicken
Applewood Cracked Peppercorn Roasted Chicken
Knowing how to roast a whole chicken is a secret culinary weapon. Often, we shy away from handling larger cuts of meat beyond a drumstick, chicken breast, or pork tenderloin. Many of us rely on our skilled butchers to do the heavy lifting. But don’t fret! Whole chickens, ducks, or turkeys are not as daunting as they seem. Roasting or breaking down your own poultry can be a significant money saver, whether you’re feeding your family, meal prepping, or bringing a main dish to a party. Leftovers can be converted into delicious recipes like shredded chicken tacos, chicken salad, or a great protein source to toss into your caesar or cobb salads!
Now, let’s turn this culinary adventure into a masterpiece. With the Applewood Smoked Cracked Peppercorns, you’re about to unlock a new realm of flavor. These peppercorns, while mild in spice, are infused with a rich smokiness that’s anything but ordinary. Unlike your typical cracked black pepper, the unique aroma of smoke mingles with the fresh herbal notes of the peppercorns, creating an irresistible base for your roast chicken. Prepare to have everyone who eats this ask you to make it again and again!
Servings: 4–6
Ingredients:
- 1 large onion, sliced
- 2 large carrots, coarsely chopped
- 2 celery stalks, cut in half
- 1 TBSP olive oil
- 5 tsp s.a.l.t. sisters Sel Gris Sea Salt
- 1 (3 lb.) whole chicken, rinsed
- 1 whole head garlic, sliced in half
- 2 lemons, quartered
- ¼ cup butter, melted
- 2 TBSP s.a.l.t. sisters Applewood Smoked Cracked Peppercorns
Directions:
- Preheat the oven to 400°F (200°C).
- Place onion, carrots, and celery in a roasting pan. Drizzle with olive oil and sprinkle with 1 teaspoon of Sel Gris Sea Salt. Toss to coat the vegetables evenly and arrange them in an even layer on the bottom of the pan.
- Season the inside of the chicken cavity generously with 2 teaspoons sea salt and 2 teaspoons of Applewood Cracked Peppercorns. Stuff the cavity with halved garlic and lemon quarters.
- Place the chicken on top of the bed of vegetables in the roasting pan. Drizzle the melted butter over the chicken, ensuring some goes under the skin of the breast. Rub the remaining Sel Gris Sea Salt and Applewood Cracked Peppercorns over the entire surface of the chicken and under the skin.
- Roast in the preheated oven for about 50–60 minutes, or until the internal temperature of the chicken reaches 155°F and the juices run clear.
- Remove the chicken from the oven, cover with foil and let it rest for 15 minutes before carving. Temperature should rise to 165°F.