Brick Oven Roasted Chicken

In the Beginning...

First the Brick Oven needs about an Hour for the wood to burn to coals. After the coals are seen, push them off to the back of the oven. In the meantime here is what I do.

I take one 5 pound chicken and soak it in water to cover the chicken and then I add 3 Tablespoons of Salt to the water. Stir until the salt dissolves. I let the chicken stay in the water for about 15 minutes.

After you drain off the water pat the chicken dry with paper towels.

In a Roasting Pan I cut up a large onion and put it on the bottom of the pan. I leave the onion skins on the onion. Put in enough water to cover the onions. Place a small rack over the onions.

Rub Both Sides of the Chicken with:

3 Tablespoons of ground Sage.

3 Tablespoons of ground or whole Rosemary Leaves.

Salt and Pepper to taste

Put dehydrated onions (about 2 Tablespoons) inside the cavity of the chicken along with salt and pepper.

I stick an ear of Corn in the cavity to hold a little more moisture inside the chicken.

Place the chicken on the rack and cover the pan. Cook the chicken with the cover on.

Turn the Roasting Pan every 15 minutes and check the temperature until a thermometer stuck in the thickest part of the meat reads 185 degrees.

According to your oven the chicken should be completely cooked in about 1 1/2-2 hours. Some Brick Ovens cook quicker so check the thermometer reading often.

Let the chicken rest for 20 minutes. Transfer to carving board and enjoy! You can drain the pan drippings into a colander and use the drippings to make your favorite gravy recipe. All I do is put the drippings in a sauce pan then mix two teaspoons of cornstarch in one cup of water until blended and then slowly stir the cornstarch/water into the drippings, stirring constantly while the gravy thickens while cooking on med. heat.

Until we meet again... Francesca27