Recipes

Ingredients

• 3-lb. Citarella heirloom chicken
• 2 fennel, cleaned and sliced ½-thick
• 1 medium onion, peeled and sliced ½-thick
• 1 head of garlic cut in half
• 2 lemons, washed and cut in 4 slices each
• 4 carrots, peeled and cut 1.5-inch pieces
• 4 parsnips, peeled and cut 1.5-inch pieces
• 4 roasted beets, cut into 1- to- 2-inch chunks
• 1 bunch fresh thyme
• 3 Tbsp. extra virgin olive oil
• 1 quart Citarella chicken bone broth
• 1 cup dry white wine
• 2 Tbsp. unsalted butter
• Sea salt and black pepper

Instructions

1. Heat the oven to 375 degrees Fahrenheit. Pat the chicken dry and season with salt and pepper. Place half of the garlic, onion, thyme, one slice of lemon, and a few slices of fennel in the bird’s cavity.
2. Place the bird on a roasting pan fitted with a roasting rack or alternatively use aluminum foil to elevate the bird from direct contact with the bottom surface of the pan.
3. Place the vegetables and thyme around the chicken and drizzle with the oil and place in the hot oven.
4. Roast the chicken basting with pan juices every 20 minutes or so, until the bird is golden brown and the thigh meat reads 165 on a thermometer. (Approximately 1 hour to 1 hour and 15 minutes.) If using beets, add the roasted beets to the vegetable mix for the final 20 minutes of cooking time.
5. Remove from the oven and allow the chicken to rest, while keeping warm. Remove cooked vegetables and keep warm.
6. Deglaze the roasting pan with the white wine and cook on the stove for 3-5 minutes. Add the chicken bone broth and reduce the liquid by half. Strain the pan juices into a small saucepan. Whisk in butter and season.
7. Debone the chicken, cut each breast in two pieces and separate the thighs from the legs. Place on a platter with the cooked vegetables and spoon sauce on top.