Whole Roasted Chicken
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s The Speckled Palate’s recipe for Whole Roasted Chicken:
- 5-6 lb. whole chicken
- 1 apple
- 1 onion
- 4 tablespoons Minerva Sea Salt Butter, softened
- 2 teaspoons Sriracha sauce
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Lower the rack in your oven, and preheat to 375°F.
- Pat the chicken dry and remove giblets.
- Stuff with the quartered apple and onion, then truss the chicken.
- Place the chicken on a roasting pan (or a lined baking sheet.)
- Mix the butter, Sriracha and seasonings in a bowl.
- Spread the seasoned butter beneath the skin and on top of the chicken.
- Cover with foil, and bake for 60 minutes.
- Remove the foil, roasting for another 30-45 minutes or until the chicken is golden brown and its internal temperature is 165°F.
- Let the chicken rest uncovered before carving.
- If you want, make pan gravy. Combine 1/3 cup of the pan drippings with 2 tablespoons flour. Stir until combined, then slowly pour in cup of chicken broth. Cook until thickened.
- Serve the chicken with your favorite sides and the pan gravy.