roast chicken with prosciutto & herbs
By Published: September 20, 2008
Ingredients
- 1 Pasture-raised Chicken
- 4 Tablespoons Softened Butter from Grass-fed Cows
- 4-oz Prosciutto Ham
- Fresh Parsley
- Fresh Sage
- Fresh Rosemary
- Real Salt
- Pepper
Instructions
- Pasture-fed chickens tend to be very lean by comparison to the fryers and broilers customarily offered in supermarkets, so it’s critical to dress them with plenty of good quality fat which will render them as tender as they are flavorful.
- First, make a simple herb butter by mixing the butter with the chosen herbs. Next, rinse your chicken and pat it dry. Slowly and gently loosen the skin from the meat of the breast and push the herbed butter between the meat of the chicken and its skin. Next, salt the chicken and pepper it too. Lastly, before you put it in the oven, gently lay thin slices of prosciutto in a criss-cross fashion over the breast and along its thighs and legs until the entire chicken is wrapped in the ham.
- Roast the chicken at 300 ° F for two hours and then increase the heat to 425 ° F for twenty minutes. Allow the bird to rest before carving and serving.
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Roast chicken and prosciutto are two of my favorite things! I can’t wait to try them in concert using your recipe.
We cook all our Thanksgiving turkeys/chickens on our big green egg. Now that less people come, we do two pastured chickens. Last year’s were Moroccan style. Did you cook yours at a low temperature as suggested for an oven baked one? Want to try the prosciutto chicken next.