1 3-5 lb. chicken
2-3 tablespoons kosher salt
For the Mustard Jus:
½ cup White wine, G-Free chicken stock, Gluten Free Beer, or
2 tablespoons whole-grain mustard
Preheat the oven to 375ºF.
Remove your chicken from the fridge and bring to room temperature, about
Remove any bits inside the cavity and reserve for making a stock later.
Rinse the chicken thoroughly, inside and out, then pat dry. It’s very imporr
tant your chicken is dry! Then place the chicken on a roasting rack in a
Rub 1 tablespoon of salt and a few cracks of black pepper around the
inside of the chicken’s cavity. Stuff with a few sprigs of thyme.
Truss the chicken by bringing a length of twine from behind the chicken’s
back, in a figure 8 around the ends of the drumsticks. Tie the drumsticks
together over the top of the cavity.
Rub another tablespoon of salt over the chicken. Be sure to get in the hips
and armpits. Sprinkle with pepper.
Tuck the chicken’s wingtips under its shoulders.
Roast the chicken for 30 minutes. Flip it over and roast the back side for
20; then flip it back over and roast another 20, or until the juices run clear.
Let the chicken rest, uncovered, on a cutting board, while you make the
Drain off the excess fat from the roasting pan and set the pan over 2 burnn
ers on medium. Pour in ½ cup of liquid and scrape up the bits stuck to
the bottom of the pan. Stir in 2 tablespoons of mustard and fresh thyme.
Carve the chicken: separate the thighs and drumsticks from the body at
the hip. Carve down either side of the breastbone, all the way to the ribb
cage, then follow the arc of the ribcage and cut through the shoulder joint
to detach the breasts. Before serving, pop the oysters out of the back of
the chicken and eat this right away, then do the same with the pope’s nose
(the little tail bit).
Serve with a healthy dose of the mustard jus, a side salad, and potatoes or
Recipe courtesy: Working Class Foodies
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