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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This recipe should start as 'Raise unsexed baby chickens for 6 months. When roosters become too loud for their immediate environment, carefully cull. Behead, pluck and gut.' Our roosters are free range chooks who are used to flying, foraging and generally having a very nice life. They are MUCH bigger than your typical commercially raised chicken - almost twice the size of a large commercial chicken and they have a much more gamey taste. Unfortunately singing with full throated joy like Pavarotti is not appropriate in suburbia, and when even a dark garden shed cannot contain the sound, it is reluctantly time for silence. Ingredients:
1 whole chicken, preferably freerange |
1/2 cup olive oil |
salt and pepper |
1 tablespoon paprika |
1 tablespoon curry powder |
1 tablespoon dried herbs |
1 -2 sprig fresh thyme |
1 -2 onion, peeled but whole |
Directions:
1. Clean chicken.
2. Preheat oven to 350 deg F/180 C.
3. Mix oil, paprika, curry powder and mixed herbs together and carefully pour all over the chicken.
4. Ensure that the chicken is thoroughly coated and rub the mix in if necessary.
5. Add thyme and onion to interior of chicken.
6. Roast in the oven until done.
7. [Our chickens take about 1 1/2-3/4 hours but they are the size of a small turkey!]
8. Serve.
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